Ingredients:

• Romaine lettuce, 1, chopped (bite-size)
• optional: Parmesan cheese, ⅓ c. for assembly + garnish

Caesar Dressing:

• Anchovy filets, 1-2
• Egg yolk, 1
• Dijon mustard, 2 tsp
• Lemon juice, 1 lemon
• Worcestershire sauce, ½ tsp or to taste
• Hot sauce of choice, 2 – 4 dashes or to taste
• Garlic cloves, 2, minced
• Neutral oil, ¼ c.
• Kosher salt, ½ tsp or to taste
• Black pepper, freshly cracked, 1 ½ tsp
• Parmesan cheese, ¼ c.

Fried Tortilla:

• Flour tortilla, 2 – 4 sliced into squares
• Neutral oil
• Kosher salt, 1 pinch

Crispy Lemon Pepper Chicken:

• Chicken breasts, 2, beaten evenly (thicker side to match thin side) or butterfly
• Kosher salt, 2 ¼ tsp
• Lemon pepper, no or low-sodium, 2 tsp
• Black pepper, 1 ¾ tsp
• Egg whites, 2
• Panko breadcrumbs, ½ c.
• Italian breadcrumbs, ½ c.
• Garlic powder, 1 ¼ tsp
• Smoked paprika, 2 tsp
• Cayenne pepper, ¾ tsp

Directions:

Caesar Dressing

1. In a large bowl, with a fork or whisk, mash anchovies, then whisk in the egg yolk, lemon juice, Dijon mustard, Worcestershire sauce, hot sauce, garlic, salt, black pepper, and parmesan.
2. Slowly stream (as slow as drop by drop) in neutral oil while whisking. Keep streaming until the dressing thickens to your desire.
3. Cover your dressing with saran wrap and place it in the fridge to chill until ready to serve.

Fried Tortilla

1. Fill the bottom (½-1 inch) of a pan with neutral oil. Heat up to 350-375ºF.
2. Add tortilla squares into the oil. Fry until golden brown. Turn the burner off.
3. Transfer the tortilla chips to a medium stainless-steel bowl, immediately season with salt while tossing. Set them to the side to cool.

Crispy Lemon Pepper Chicken

1. Mix salt (1 tsp), lemon pepper (1 tsp), and black pepper (1 tsp) in a small bowl. Season the chicken breasts with this mix. Let them sit for 20 minutes.
2. In a medium bowl/dish, season the egg whites with salt (½ tsp) and black pepper (¼ tsp), cayenne pepper (¼ tsp) and garlic powder (¼ tsp). Whisk until just frothy.
3. In a large bowl, mix panko and Italian breadcrumbs, salt (½ tsp), black (½ tsp) and lemon pepper (1 tsp), garlic powder (1 tsp), cayenne pepper (½ tsp), and smoked paprika (2 tsp). Transfer to a large plate (if easier to manage).
4. Turn your burner up between medium-low to medium heat with about an inch of oil (use the tortilla oil as well if there is any left) in a pan that is wide enough to baste the chicken.
5. Lay each side of chicken breasts in the seasoned egg whites, transfer to the breadcrumb mix, then heated oil.
6. Shallow fry the first side for about 5 minutes or until golden brown, then flip.
7. If there happen to be pale spots, baste the top side with a basting spoon to achieve an even golden colour. Fry the second side for about 3 minutes, until golden in colour or the internal temperature has reached 155ºF.
8. Transfer the chicken breasts to a wire rack or paper towel-lined plate.
9. Lightly salt (¼ tsp) chicken right after.
10. Let cool for about 10-15 minutes until the internal temperature reaches 165ºF.
11. Slice the chicken on a cutting board, set aside.

Assemble

1. In a large mixing bowl, mix romaine lettuce with about ½ of the Caesar dressing, coating the lettuce, taste, then adding more to your desire.
2. Sprinkle parmesan (¼ c.) in the lettuce and mix the fried tortillas in.
3. Transfer the salad to individual serving dishes, and serve the sliced chicken on top.
4. Optional: grate extra parmesan cheese (less than ¼ c.) and sprinkle a little of black pepper (⅛ tsp) on top.
5. Serve and enjoy!