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Crispy Chicken Cutlets with Homemade Caesar Salad 🤩 Ingredients below—full recipe is linked in my bio! For the chicken cutlets: 2 boneless, skinless chicken breasts (sliced in half and pounded to about ¼ inch thick) 1 cup all-purpose flour Salt and black pepper 2 large eggs 1 tablespoon water 1 ½ cups panko breadcrumbs (or regular) ½ cup freshly grated Parmesan cheese 1 teaspoon dried basil 1 teaspoon dried parsley 1 teaspoon garlic powder ½ teaspoon smoked paprika (to taste) Olive oil, for frying Lemon wedges, for serving For the Caesar Dressing: 2–3 anchovy fillets, minced (or 1 tsp anchovy paste) 2 cloves garlic, grated 2 teaspoons Dijon mustard 1 egg yolk (or 1 tablespoon mayo if avoiding raw egg) 2 tablespoons freshly squeezed lemon juice (half a lemon) 2 teaspoons Worcestershire sauce ⅓ cup olive oil ½ cup finely grated Parmesan cheese (to taste) Black pepper, to taste 1 head romaine, rinsed and chopped