A gluten-free and dairy-free version of a Chicken Caesar Cutlet, featuring crispy chicken topped with Caesar salad and fried capers. This satisfying dish is perfect for easy dinners and is sure to become a regular in your meal rotation.
1: Preheat oven to 425°F.
2: Add chicken cutlets to a large ziplock bag and pound with a mallet or skillet until ½ inch thick.
3: Add egg, flour, and panko to three separate plates. Mix 2 tsp salt and Italian seasoning into panko.
4: Dredge pounded cutlets in flour, then egg followed by panko, pressing down to adhere.
5: Spray a baking sheet and cooking rack with cooking spray and place chicken on rack. Spray chicken with cooking spray.
6: Bake for 15 minutes until cooked through, optionally broil for 2 minutes to crisp.
7: To make dressing, combine all dressing ingredients in a blender and blend until smooth.
8: In a small skillet, heat 3 tbsp avocado oil. Add capers and fry until crispy, about three minutes.
9: Toss romaine and radicchio in dressing, pile on top of chicken cutlet, top with fried capers and microgreens.
10: Drizzle with additional dressing before serving.
