This recipe features air fryer Parmesan crusted chicken breasts coated in a delightful mixture of flour, egg, and panko breadcrumbs, served over a fresh Caesar salad with homemade dressing including anchovies, lemon, and Parmesan.
1: Pound the chicken breast and place it into flour, then egg, and then the panko mixture.
2: Set the air fryer to 375°F and cook for 10 minutes.
3: After 10 minutes, flip the chicken and cook for an additional 5 minutes at 380°F.
4: For the Caesar dressing, combine all ingredients: anchovies, lemon, egg yolk, garlic, dijon, avocado oil, and parmesan cheese in a cup.
5: Use an immersion blender to blend or use a small food processor. You can also do this by hand with a whisk, making sure to mince the anchovies finely.
6: Chop romaine and add Caesar dressing with additional parmesan.
7: Slice the chicken and add it on top of the salad.
