• Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. You want THIN slices - ones you can almost see through! I get 3 to 4 thin slices from one chicken breast. Season the chicken all over with salt and pepper. Line a baking sheet with paper towels and place a wire rack on top.
• Place the eggs in a shallow plate or bowl. Stir together the breadcrumbs and parmesan in another plate or bowl.
• Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. I like to heat the oil for a good 5 minutes before adding the chicken. Watch the heat the entire time - if it seems to be too hot, make sure to lower it!
• Dip each piece of chicken into the egg, then into the breadcrumbs, pressing gently so the crumbs adhere.
• Add the chicken 2 to 3 pieces at a time. Cook on each side until deeply golden, about 3 to 4 minutes per side. This should cook the chicken the entire way through, but take the temperature to make sure it is 165 degrees F inside if you’re unsure. Remove each piece of chicken and place it on the wire rack over the towel-lined sheet pan. Repeat with remaining chicken.
• This reheats great! I store mine in foil in the fridge and reheat in the oven or air fryer until warm.
• To assemble the salad, place the romaine in a large bowl and toss with a pinch of salt and pepper. Toss well with a few spoonfuls of dressing. Top with the shaved parmesan, finely grated parmesan, sun dried tomatoes and breadcrumbs.
• Slice some of the chicken on top and drizzle on the dressing. Serve!

sun dried tomato caesar dressing

• To make the dressing, add the garlic, tomatoes, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, and a pinch of salt and pepper to a food processor or blender and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This may make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)