Ingredients:

  • 500g boneless skinless chicken breasts
  • 60g Panko breadcrumbs
  • 125g freshly grated Parmesan cheese, divided
  • 5g smoked paprika
  • 5g garlic powder
  • 2 large eggs, beaten
  • 65g all-purpose flour
  • 125g plain Greek yogurt (2% fat)
  • 30ml extra virgin olive oil
  • 15ml fresh lemon juice
  • 5g Dijon mustard
  • 5g anchovy paste
  • 1 clove garlic, minced
  • 2 large heads Romaine lettuce, chopped
  • 40g sourdough croutons
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Place chicken breasts between plastic wrap and pound to a uniform 1/2-inch thickness using a meat mallet. Season with salt and pepper.
  2. Set up three bowls for breading: 1) Flour, 2) Beaten eggs, 3) Mixture of panko, 60g grated parmesan, garlic powder, and paprika.
  3. Dredge each chicken piece in flour, dip in egg, and press firmly into the panko mixture until fully coated.
  4. Place chicken on a lined tray and bake at 400°F (200°C) for 15 minutes until the crust is mahogany brown and sizzling.
  5. In a large bowl, whisk together Greek yogurt, olive oil, lemon juice, Dijon, anchovy paste, minced garlic, and 65g of grated parmesan.
  6. Toss the chopped romaine with the dressing. Top with sliced crispy chicken, the remaining 60g of shaved parmesan, and sourdough croutons.