Ingredients
- 1 Egg, beaten
- 1 cup Cento Seasoned Bread Crumbs
- 1 1/2 lb Chicken Cutlets, pounded thin
- 4 tbsp Cento Imported Extra Virgin Olive Oil
- 3 tbsp Parmesan Cheese, grated
- 4 Italian Bread, toasted
- 1 1/2 cups Romaine Lettuce Leaves, shredded
- 1/3 cup Parmesan Cheese, shaved
Directions
Preheat the oven to 375Ëu0161F. In a small bowl, beat the eggs. In a separate dish, spread out the breadcrumbs. Dip each chicken cutlet into the beaten eggs, allowing excess to drip off, then coat both sides generously with breadcrumbs. Heat olive oil in a large skillet over medium heat and fry the cutlets until golden brown and crispy on both sides. Transfer cooked cutlets to a plate lined with paper towels to drain excess oil.
To make the Caesar dressing, blend egg yolk, garlic, parmesan, anchovies, lemon juice, salt, pepper, and Dijon mustard in a food processor until smooth. While running, slowly drizzle in the olive oil to emulsify the dressing. To assemble, spread a generous amount of Caesar dressing on the bottom half of each toasted roll. Layer with a crispy chicken cutlet, romaine lettuce, and shaved parmesan. Drizzle with extra dressing and top with the remaining half of the roll.
