Crispy, golden chicken cutlets meet a zesty, parmesan-packed romaine Caesar salad for the ultimate crunchy, creamy bite. It’s a warm-weather dinner that feels both comforting and fresh.
Make the salad dressing: In a small mixing bowl, add the mayonnaise, Everyday Salad Oil, lemon juice, grated parmesan cheese, garlic powder, salt, and pepper. Taste and season with more salt if desired. Refrigerate until ready to serve.
Prepare the chicken cutlets: Slice the chicken breasts in half crosswise. Season both sides of the chicken with salt and pepper. Line up your assembly line with the flour, beaten eggs, and breadcrumbs in separate shallow bowls.
Heat 2 tablespoons of Brightland Everyday Cooking Oil in a cast iron skillet over medium heat.
Place one cutlet at a time in the flour, egg wash, then breadcrumbs to coat on both sides.
Place 1-2 cutlets in the hot pan, making sure to not crowd the pan. Cook for about 4-5 minutes on each side until golden brown and fully cooked through. Repeat with the rest of the cutlets, adding more oil when the pan gets dry.
While the cutlets cook, toss the lettuce with the dressing, reserving a little dressing for drizzling at the end.
Serve the hot and crispy cutlets immediately with the dressed salad right on top of it. Grate more parmesan cheese on top, drizzle on a little extra dressing, and enjoy!