Ingredients
Instructions
- Prepare the chicken by placing each breast between two sheets of plastic wrap and gently pounding to an even thickness of about 1.5cm.
- Set up a breading station with three plates: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs.
- Dredge each chicken breast in flour, shaking off excess, then dip in beaten egg, and finally coat with breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium heat. Cook the breaded chicken for about 4-5 minutes on each side until golden brown and cooked through (internal temperature of 75°C). Remove and let rest for 5 minutes before slicing.
- For the croutons, toss bread cubes with a little olive oil, salt, and pepper. Toast in a dry pan over medium heat until golden and crisp, about 5 minutes, stirring frequently.
- Make the dressing by whisking together mayonnaise, Dijon mustard, minced garlic, lemon juice, and Worcestershire sauce. Slowly drizzle in olive oil while whisking continuously. Season with salt and pepper.
- In a large bowl, toss the romaine lettuce with enough dressing to coat lightly.
- Arrange the dressed lettuce on plates, top with sliced breaded chicken, homemade croutons, and shaved Parmesan cheese.
- Drizzle with additional dressing if desired and serve immediately.
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