"There's a step included where the fried cutlets are coated in lemon juice and butter. Feel free to omit that step, if desired, but it sure is good!"
For the Schnitzel
flour, as needed
( for dredging)
eggs, beaten for egg wash with 2 tablespoons cold water
1 1/3 cups
fresh white breadcrumbs
4 (4 ounce)
boneless skinless chicken breast halves, sliced thin & gently pounded to an even 1/4-inch thickness
kosher salt & freshly ground black pepper
each lemons, juiced
unsalted butter, melted and as needed
( about 6 tablespoons)
For the Salad
coarsely torn romaine lettuce
caesar salad dressing, as needed
( bottled or homemade)
freshly grated parmesan cheese
The Make the Schnitzel: Place flour, beaten egg wash and fresh bread crumbs into three separate individual shallow containers.
Season each chicken cutlet with salt and pepper. Dredge each in the flour, egg wash and finally the breadcrumbs.
In a small shallow dish, mix lemon juice and 4 tablespoons butter; reserve.
Working in batches, heat additional 2 tablespoons butter in a 10-inch skillet over medium heat. Saute 2 cutlets, being careful not to crowd the pan. Cook until the cutlets are brown and carefully turn to cook the other side. Cook until the internal temperature reaches 165 degrees F or approximately 2 to 3 minutes per side.
Remove schnitzel from skillet and dredge through lemon butter. Repeat with remaining cutlets.
Transfer chicken to a cutting board, let cutlets rest 3 to 4 minutes and cut into 1/2-inch thick slices.
To Assemble: In a large bowl, toss romaine with Caesar dressing.
Portion romaine on 4 dinner plates and arrange chicken slices on top of each salad. Sprinkle with Parmesan.