Ingredients
Equipment
Method
- In a medium bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, minced garlic, black pepper, and a pinch of salt. Stir until the mixture is smooth and creamy.
- Take 4 to 5 tablespoons of the prepared dressing and toss it with the chopped romaine lettuce in a separate bowl. Place both the dressed salad and the remaining dressing in the refrigerator to keep them chilled.
- Lay your chicken cutlets on a flat surface. If they are uneven, use a meat mallet or rolling pin to pound them to a uniform thickness. Season both sides generously with sea salt and black pepper.
- Arrange three shallow bowls. In the first bowl, mix the flour, salt, and smoked paprika. In the second, whisk the eggs with a pinch of salt. In the third, combine the panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan.
- Coat each chicken cutlet in the flour mixture and shake off any excess. Dip it into the egg wash, then press it firmly into the breadcrumb mixture until fully coated.
- Heat oil in a large frying pan over medium heat. Once the oil is hot, fry the chicken for about 4 to 5 minutes per side until the crust is golden brown and the internal temperature reaches 75°C (165°F). Drain the chicken on a wire rack.
- Slice the French baguette into portions and cut them open lengthwise. Spread the reserved Caesar dressing on the bread, add a crispy chicken cutlet, and top with a heap of the dressed romaine salad. Finish with extra grated Parmesan and serve immediately.
Notes
Always pound your chicken to an even thickness to ensure the meat cooks at the same rate. Use a wire rack for cooling the fried chicken to prevent the breading from becoming soggy.
