Chicken Cutlet Taco with Caesar Salad

Ingredients: (serves 2)

• 2 chicken breasts

• 3/4 cup of flour

• 2 eggs

• 1 cup of breadcrumbs

• 3 cups of veggie oil (or enough to fill 3 inches of your pan for a deep fry)

• 1 head of romaine lettuce

• 1/2 cup of Parmesan

• 1/2 cup Caesar dressing

• 3/4 cup croutons

Recipe:

1. Start by hitting your chicken breast until it’s super thin. I usually put parchment paper over my chicken breasts and use a meat mallet. But you could also use the bottom of a pan.

2. Then it’s time to bread your chicken. Add your flour, breadcrumbs to two separate plates. Whisk up your eggs and add them to a bowl. Season all of these with salt, pepper and garlic powder.

3. Dunk your thinned chicken in flour, eggs then breadcrumbs. Set aside and heat up your oil to 350F. Test when it’s ready with a heat thermometer or by dropping a small piece in and seeing if it fries.

4. I do a neutral veggie oil and fry the cutlets until they are golden brown on both sides. Remove them from the oil and set on a paper towel for a minute to soak up the oil.

5. **make sure it only sits for 30 seconds- minute so the chicken is still hot** add your chicken to the taco mold and shape it into place. Use tongs to help because it will still be hot.

6. Let your chicken harden while you work on the salad. Chop one head of romaine letttuce. Clean your lettuce then dry.

7. Add caesar dressing, Parmesan, croutons and freshly cracked black pepper.

8. Mix the salad together then you’re ready to assemble. Add your salad to the chicken taco mold. Top with extra parm and enjoy!!