-
1. Slice each chicken breast horizontally into 2 thin cutlets, then pound to an even 1.5 cm (0.5 in) thickness. Season both sides with half the salt and half the black pepper.
2 pieces Boneless skinless chicken breasts,
0.8 tsp Salt,
0.5 tsp Black pepper
-
2. Set up three shallow dishes: flour in the first, eggs beaten with a splash of water in the second, and panko mixed with the grated Parmesan cheese, the zest of 1 lemon and a pinch of salt in the third.
0.5 cup All-purpose flour,
2 pieces Eggs,
1 cup Panko breadcrumbs,
1 pieces Lemon,
0.5 cup Parmesan cheese, finely grated,
0.8 tsp Salt
-
3. Dredge each cutlet in flour, dip in egg, then press firmly into the breadcrumb mixture until fully coated. Rest on a rack for 5 minutes so the coating sets.
-
4. Finely mince the garlic, capers and miso paste together into a paste. Whisk in the mayonnaise, Dijon mustard, red wine vinegar, the juice of 1 lemon, olive oil and remaining black pepper until smooth. Taste and adjust with salt.
1 pieces Lemon,
3 clove Garlic,
3 tbsp Olive oil,
0.3 cup Mayonnaise,
2 tsp Dijon mustard,
1 tbsp Capers,
1 tsp Miso paste (umami substitute for anchovy),
1 tsp Red wine vinegar,
1.5 tsp Salt,
0.5 tsp Black pepper
-
5. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 175C (350F). Fry the cutlets 3 to 4 minutes per side until deep golden and the internal temperature reaches 74C (165F). Drain on a rack and rest 3 minutes.
0.3 cup Vegetable oil for frying
-
6. Chop the romaine hearts into bite-size pieces and toss with about three-quarters of the dressing until lightly coated. Divide among plates.
3 pieces Romaine hearts
-
7. Slice the crispy chicken, lay it over the salad, drizzle with the remaining dressing, and top with shaved Parmigiano-Reggiano and a final grind of black pepper. Serve immediately while the chicken is warm and crunchy.
1 cup Parmigiano-Reggiano, shaved,
1 tsp Black pepper
