Crispy Chicken Caesar Salad (Print Version)

# Ingredients:

01 - 400g boneless chicken breast, cubed.
02 - 100g panko breadcrumbs.
03 - 1 egg.
04 - 1½ heads romaine lettuce.
05 - 100g bread cubes.
06 - 20g unsalted butter, melted.
07 - 105g mayonnaise.
08 - 30g parmesan cheese, divided.
09 - 30ml lemon juice.
10 - 2 garlic cloves, minced.
11 - 1 tablespoon olive oil.
12 - 1 teaspoon dijon mustard.
13 - 1 teaspoon worcestershire sauce.
14 - 1 tablespoon white vinegar.
15 - 1 teaspoon hot sauce.
16 - 1 teaspoon soy sauce.
17 - Seasonings (salt, pepper, paprika, garlic powder, chili powder).

# Instructions:

01 - Mix chicken with salt, spices, vinegar, soy sauce and hot sauce. Let rest 15-20 minutes.
02 - Beat egg into marinated chicken. Coat pieces in panko breadcrumbs.
03 - Fry chicken in batches over medium heat, 2-3 minutes per side until golden. Rest on wire rack.
04 - Toss bread cubes with melted butter and seasonings. Air fry at 200°C until crispy, tossing halfway.
05 - Blend mayo, mustard, worcestershire, vinegar, garlic, pepper, lemon juice and parmesan until smooth. Stir in olive oil.
06 - Combine lettuce, croutons, chicken and parmesan. Toss with dressing and top with extra cheese.

# Notes:

01 - Can use grilled chicken instead of breaded.
02 - Add oil between each batch of chicken.
03 - Adjust seasonings to taste.

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