Crispy Chicken Cutlets & Kale “Caesar”

Ingredients:

• 2 bunches of kale (dinosaur/Tuscan kale or curly kale)

• For the Caesar-inspired dressing:

• 2 small garlic cloves, minced

• 2 tsp dijon mustard

• 1 tsp Worcestershire sauce 

• 2 tsp fresh lemon juice

• 1 ½ tsp red wine vinegar

• ⅓ c extra virgin olive oil

• ½ tsp salt

• 1 small lemon 

• Grated parmesan

• 2 eggs 

• 3 cups seasoned breadcrumbs

• 2 boneless, skinless chicken breasts

• Avocado oil (or other high smoke point oil for cooking)

Instructions: 

Make the crispy chicken: 

1. Butterfly filet the chicken and pound with a mallet so that they’re an even, ½-inch thickness

2. Set up your “breading station” with two shallow bowls: one for the eggs, one for the seasoned breadcrumb mixture.

3. Crack and whisk 2 eggs in a shallow bowl, season with salt and pepper, and dredge the chicken into the eggs.

4. Cover in seasoned breadcrumb mixture (3 c breadcrumbs, 2 tsp garlic powder, 1 tsp salt, 1 tsp pepper, ¼ c parsley). 

5. Heat a skillet over medium heat and add about a quarter inch of avocado oil. Drop in a breadcrumb to test if the pan/oil is preheated. The breadcrumb should bubble.

6. Carefully add the breaded cutlets and cook for 3 minutes on each side, until the internal temperature has reached 165ºF. 

While chicken cooks, make the kale salad:

1. Chop and massage kale with a pinch of salt and a tiny drizzle olive oil (this tenderizes the kale and makes it taste and digest better).

2. Toss in the dressing and a generous amount of grated parmesan.

3. Top with chopped chicken cutlet.