Crispy Chicken Cutlets with Caesar Salad

1 First, make the croutons. Preheat your oven to 375°F. Toss the cubed baguette with olive oil, salt, and pepper until evenly coated. Spread onto a baking sheet in a single layer and bake for 12–15 minutes, tossing halfway, until golden and crisp. Set aside to cool.
2 Next, prepare the Caesar dressing. Add the mayo, olive oil, red wine vinegar, Worcestershire, lemon juice, Parmesan, Dijon, garlic, salt, and pepper to a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning as needed, then refrigerate until ready to use.
3 Now, bread the chicken. Set up a breading station. Place flour seasoned with onion powder, garlic powder, salt, and pepper in one bowl. In a second bowl, whisk together the eggs, Dijon mustard, and paprika. In a third bowl, mix breadcrumbs with Parmesan, salt, and pepper.
4 Dredge each chicken cutlet in flour, then egg mixture, then breadcrumb mixture, pressing gently so everything adheres well.
5 Next, fry the chicken. Heat avocado oil in a large skillet over medium-high heat. Once hot, fry the chicken cutlets in batches for 3–4 minutes per side, until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate and season lightly with salt while hot.
6 In a large bowl, toss the chopped romaine with Parmesan, croutons, and just enough dressing to coat everything lightly. You want it creamy, not drowned.
7 Finally, top each crispy chicken cutlet with a generous mound of Caesar salad. Finish with a squeeze of fresh lemon, extra Parmesan, and a crack of black pepper. Serve immediately.