Ricotta Caesar Chicken Cutlet

For the Ricotta Caeser Dressing:

In a large bowl mix the ricotta and parmesan together and set aside. Add the remaining ingredients to a food processor/blender and blend until smooth. Then, add to the ricotta cheese mixture and whisk together. Tip: You can slowly add a 1/4 cup of cold water until desired consistency is met.

For the Chicken:

Gather three medium-sized shallow mixing bowls to make a breading station. In the first bowl mix breadcrumbs, parsley, grated Parmesan cheese and salt/pepper. In the second bowl, whisk together 2 eggs with the milk. In the third bowl add the flour. To set up the breading station, put the chicken on the far left. Then place the flour bowl, the egg wash bowl, the breadcrumbs bowl, and finally a pan lined with foil to hold the breaded chicken.

To prepare the chicken breasts, place a piece of plastic wrap over the chicken breast and use the flat side of a meat mallet to pound it out to be about ½ inch thick. Repeat with the remaining chicken breasts.

Bring chicken to the breading station. Take the first piece of chicken and dip it into the flour – coat all sides and shake off the excess. Then, dip chicken in the egg mixture on both sides and let the excess drip off. Next, place chicken into the breadcrumbs. Be sure to press it down and move it around so that it’s thoroughly coated. Finally place the chicken on the lined pan. Repeat steps for all remaining pieces.

To cook the chicken, heat vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Once the pan is hot, place breaded chicken breasts in one at a time. Space out evenly and do not overcrowd the pan. Cook until golden brown on each side, with an internal temp of 165°F and then plate.

Toss chopped lettuce in a bowl with about 1/4 cup of dressing. To plate, add the chicken and top with caesar salad, lemon zest, parmesan cheese, and serve.