1-First Step: Make the Caesar Dressing Begin by combining ½ cup 0% Greek yogurt, ¼ cup mayonnaise, 2 teaspoons Dijon mustard, ¼ cup grated Parmesan cheese, 2 teaspoons drained capers, 2 cloves garlic, 1 teaspoon anchovy paste or 2 minced anchovy fillets, and 1.5 to 2 tablespoons fresh squeezed lemon juice in a food processor. Blend until smooth, then season with kosher salt and cracked black pepper to taste. If the mixture is too thick, add 1 to 2 tablespoons water to thin it out. Once done, refrigerate the dressing to let the flavors meld, which takes about 10 minutes.

2-Second Step: Set Up the Breading Station While the dressing chills, prepare your breading station on three plates. Plate 1: Mix ¼ cup cornstarch with a pinch of kosher salt and a pinch of cracked black pepper. Plate 2: Whisk 1 large egg with 1 tablespoon 2% milk. Plate 3: Combine ⅓ cup panko breadcrumbs, ⅓ cup Italian breadcrumbs, and ⅔ cup grated Parmesan cheese. Now, take your 1 pound chicken breasts, butterfly them into four thin cutlets, and season each with a pinch of kosher salt and black pepper. Use a meat mallet to pound them thin for even cooking.

3-Third Step: Bread the Chicken Cutlets Dredge each seasoned chicken cutlet first in the cornstarch mixture from Plate 1, shaking off any excess. Dip it next into the egg mixture from Plate 2, ensuring it’s fully coated. Finally, press it into the breadcrumb mixture on Plate 3 for a generous, even layer. This double-coating technique helps achieve that perfect crispy texture on your chicken cutlets. Repeat for all pieces and let them sit for a few minutes to set.

4-Fourth Step: Preheat and Air Fry the Chicken Preheat your air fryer to 390°F for optimal crispiness. Spray the basket with a light coat of oil to prevent sticking. Place the breaded cutlets in the basket without overlapping for 1 pound, you might cook in batches. Spray the tops with oil, then air fry for 10-12 minutes, flipping halfway through and spraying again for even browning. Check that the internal temperature reaches 165°F to ensure they’re fully cooked and safe to eat. For an oven alternative, bake at 400°F for 20-24 minutes, flipping halfway and broiling if you want extra crunch.

5-Fifth Step: Prepare the Salad While the chicken cooks, roughly chop 8 to 10 ounces of romaine lettuce and dry it well to avoid a soggy salad. Grate 2 hard-boiled eggs and set them aside. In a large bowl, toss the lettuce with the chilled Caesar dressing, grated eggs, and cracked black pepper to taste. This simple mix creates a fresh, vibrant salad that complements the crispy chicken perfectly. Be mindful of dietary needs here; for a lighter version, use less dressing.

6-Final Step: Assemble and Serve Once the chicken cutlets are done and slightly cooled, top them with the prepared salad mixture. Squeeze fresh lemon wedges over the top for a burst of citrus that ties everything together. Serve immediately for the best texture, and consider pairing with sides like roasted veggies for a complete meal. This step ensures your crispy chicken Caesar cutlets are not only delicious but also adaptable for different preferences, making it a go-to for family gatherings. Remember, this dish is ready in about 55 minutes total, perfect for busy nights.