CHICKEN CAESAR MILANESE

Steps:

• Chop up a chunk of the Parmigiano-Reggiano, reserving a 2-inch piece for garnish. Using a mini food processor or high-power blender, grate the Parmigiano-Reggiano into a fine powder.
• For the dressing, smash the garlic, adding salt to the garlic to break it down and turn it into a paste.
• In a bowl placed on a kitchen towel to stop it from sliding, combine the garlic, anchovy paste, egg yolks, 1/2 teaspoon of the Dijon mustard and lemon juice. Taste and season with a little salt, as needed.
• Starting with adding a drop at a time, and increasing to a delicate stream, slowly whisk in 1/2 cup of the oil until a creamy, emulsified dressing forms. Add in 3 tablespoons of the grated Parmigiano-Reggiano and adjust the seasoning to taste, adding more salt if needed and definitely adding in some freshly cracked pepper.
• Using a large zip-top bag or plastic wrap and a mallet or rolling pin, pound the chicken breasts to 1/4-inch thick pieces. Season generously with salt and pepper.
• Using three plates or shallow bowls, make your dredging station. In one bowl, combine the flour and garlic powder, in another bowl combine the egg whites, the remaining 1 tablespoon Dijon mustard and 1 tablespoon of water and in the final bowl, combine the plain breadcrumbs, panko, remaining Parmigiano-Reggiano and lemon zest.
• Working in an assembly line, dip the chicken breasts into the flour, then the egg wash, then the breadcrumbs. Place on a baking sheet.
• Add the remaining 2 tablespoons oil to a large skillet over a medium-high heat. Once the oil is shiny, add 2 of the cutlets to the pan. Cook the chicken until golden brown and cooked through, 2 to 3 minutes per side. Repeat with the remaining cutlets.
• Place several spoonfuls of the dressing into a fresh bowl. Using clean hands, add the lettuce, season with salt and toss the salad, making sure the dressing gets into all the nooks and crannies of the lettuce.
• Brush the chicken cutlets with the remaining dressing, top with salad and finish with shards of Parmigiano-Reggiano and more freshly cracked pepper. Enjoy!