Caesar Salad with Fried Chicken Cutlets Recipe

Caesar Salad with Fried Chicken Cutlets Recipe

• 5g green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 4 boneless, skinless chicken breasts, sliced into thin cutlets
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• Vegetable oil, for frying
• 2 heads romaine lettuce, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup Caesar dressing
• 1/4 cup croutons
• Salt and freshly ground black pepper

1. Prepare the Green Tea Rubs:
   • Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the chicken cutlets.
2. Season the Chicken Cutlets:
   • Pat the chicken cutlets dry with paper towels. Rub the green tea rubs all over the chicken, pressing the rubs into the meat to ensure they adhere well.
3. Prepare the Coating:
   • In three separate shallow dishes, place the flour, beaten eggs, and panko breadcrumbs. Season the flour with salt and pepper.
4. Coat the Chicken:
   • Lightly coat each chicken cutlet in the flour, shaking off any excess. Dip into the beaten eggs, then coat evenly with the panko breadcrumbs.
5. Fry the Chicken:
   • Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken cutlets in batches until golden brown and crispy, about 3-4 minutes per side. Remove from the oil and drain on paper towels.
6. Prepare the Caesar Salad:
   • In a large bowl, combine the chopped romaine lettuce, grated Parmesan cheese, and Caesar dressing. Toss gently to combine.
7. Assemble the Salad:
   • Arrange the Caesar Salad on a serving platter. Place the fried chicken cutlets on top of the salad. Sprinkle with croutons.
8. Finish and Serve:
   • Garnish with additional grated Parmesan cheese and croutons. Serve the Caesar Salad with Fried Chicken Cutlets immediately.