Crispy chicken caesar cutlets✨

1. Preheat the oven to 425F on convection mode (or 450F regular bake).
2. Make the Caesar dressing: In a small bowl, add the egg yolk, lemon juice, and dijon mustard. Whisk to combine. Slowly add in the avocado oil ~1 tbsp at a time, whisking to incorporate before adding more (the mixture should emulsify and thicken). Mix in the anchovies, garlic, and parmesan. Taste and adjust seasoning if needed and set aside in the fridge.
3. Place a wire rack on a baking sheet and spray or drizzle with some oil.
4. Place the chicken between two pieces of plastic wrap and pound with the flat side of a meat mallet (or a heavy skillet) to 1/4-inch thickness. Season both sides with salt and pepper.
5. Place the flour in a large shallow bowl. Beat the eggs in a second large shallow bowl. Stir together the panko, Italian breadcrumbs, and Parmesan in a third large shallow bowl. Coat both sides of each chicken breast in flour, then egg, then the breadcrumb mixture (press the breadcrumbs on with your fingers) and place on the wire rack on the baking sheet.
6. Spray or drizzle the chicken with oil and convection bake for 12-15 mins until internal temp reaches 165F. Option to broil the top for 1-2 mins at the end to get it extra golden and crispy.
7. Start by tossing the romaine and shaved parm with *half* of the caesar dressing and add more as needed. Serve the salad on top of the chicken with some freshly grated parm and a squeeze of lemon and enjoy!