Crispy Chicken Caesar Salad Cutlet

1: Preheat oven to 425°F.

2: Pound chicken cutlets until ½ inch thick.

3: Scramble eggs in a bowl.

4: In another bowl, mix flour, panko, italian seasoning, and salt.

5: Dredge cutlets in panko mixture, then egg, and back to panko. Ensure crumbs adhere well.

6: Place chicken on a greased baking sheet and bake for 8 minutes.

7: Turn on broiler to high and bake for an additional 8 minutes.

8: To make dressing, blend all dressing ingredients until smooth, adding water as needed.

9: Heat avocado oil in a skillet and fry capers until crispy, about 3 minutes.

10: Toss romaine and radicchio in dressing, then pile on top of the chicken.

11: Top with fried capers, microgreens, and drizzle with additional dressing before serving.