Caesar Chicken Milanese with Imported Pecorino Romano

Crispy chicken cutlets are topped with a salty creamy Caesar dressing and crunchy greens. It's an easy, delicious meal. Serve with a cold Pinot Grigio.
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Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 4

Ingredients
  

For dressing:

  • 1/2 cup mayonnaise
  • 1/2 large lemon juiced
  • 1/4 cup finely grated imported Pecorino Romano cheese
  • 2 oil-packed anchovy fillets finely minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 small clove garlic finely grated
  • Kosher salt and freshly ground black pepper to taste

For chicken and assembly:

  • 1 cup panko breadcrumbs
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 cup all-purpose flour
  • 2 large eggs lightly beaten
  • 2 boneless skinless chicken cutlets
  • 1/4 cup olive oil
  • 1 cup finely grated imported Pecorino Romano cheese
  • 2 heads romaine lettuce hearts roughly chopped

Instructions
 

  • For dressing: Whisk mayonnaise, lemon juice, Pecorino Romano, anchovy, mustard, Worcestershire sauce and garlic together in a medium bowl until combined. Season with salt and pepper, to taste. Set aside.
  • For chicken: Combine breadcrumbs and pepper in a medium shallow bowl. Place flour and eggs in 2 separate medium shallow bowls. Dip cutlets into flour, then into egg, and then into breadcrumb mixture, evenly coating all sides of each cutlet.
  • Heat oil in a large skillet over medium heat. Cook chicken for 3 to 5 minutes per side, until light golden-brown, and internal temperature reaches 165°F.
  • Toss lettuce and dressing together in a large bowl. Top each cutlet with a generous amount of salad. Top with remaining Pecorino Romano and enjoy.
Keyword chicken cutlet, crispy chicken, pecorino

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