This recipe is for a traditional Caesar salad dressing, made green with avocado oil, and topped with crispy chicken cutlets instead of croutons for added lean protein. A perfect lunch or dinner starter, finished with fresh shaved parmesan.
For the dressing, blend all ingredients except the parmesan cheese with an immersion blender until smooth. Stir in the parmesan and season to taste. Refrigerate until you’re ready to toss your lettuce.
For the crispy chicken, cut the chicken in half to make 2 thinner breasts. Place on a cutting board and cover with plastic wrap. Using a meat mallet, bottle of wine, cup or whatever you have with a flat wide surface, pound the chicken until it’s thin and even. Season with salt and pepper.
Line up your assembly line with the flour mixed with a pinch of salt and pepper, beaten egg, and breadcrumbs mixed with parmesan cheese.
Heat olive oil in a skillet over medium heat (or slightly lower than medium if your stove is strong).
Place one cutlet at a time in the flour, egg wash, then breadcrumbs to coat evenly. Place in the hot pan for about 3 minutes each side. Slice and serve on top of the salad. Top with a squeeze of lemon and freshly shaved parm.
