2thin boneless skinless chicken breastsabout ¼ inch thick*
Kosher salt and pepperto taste
Seasonings of choice**
½cupall purpose flour
2eggs
¾cuppanko breadcrumbs
½cupgrated parmesan cheese
Canola oilfor pan frying
Salad
2large garlic clovessmashed
6anchovy filets
2lemonsjuiced
2tspdijon mustard
A few dashes of Worcestershire sauce
2egg yolks
2tspchopped Calabrian chilismore to taste
½tspsmoked paprika
⅔cupcanola oil
⅔cupgrated parmesan cheeseplus more for shaving into the wrap
Kosher salt and pepper to taste
2romaine heartschopped and washed in ice water to crisp
Small or crushed croutonsto taste***
2 (12")flour tortillas
Instructions
Season both sides of the chicken with salt, pepper, and any other desired spices.
Place flour in a shallow bowl. Beat eggs until homogeneous in a separate shallow bowl.
Mix grated parm and breadcrumbs in a third shallow bowl.
Dredge chicken in flour, then egg, then breadcrumb mixture, making sure to evenly coat the chicken in each step. Repeat with the second breast.
Refrigerate breaded chicken while you prepare the dressing.
Blend garlic, anchovy, lemon juice, dijon, Worcestershire, egg yolks, calabrian chilis, smoked paprika and oil until smooth and emulsified.
Transfer to a small bowl and stir in parmesan and season to taste with salt and pepper. Set aside. This will make more dressing than you will probably need, but I like to have extra on the side for dipping!
Heat a shallow amount of frying oil in a large skillet over medium heat. Once hot, carefully add in chicken, and fry until golden and crispy, about 3-5 minutes per side. Transfer to a paper towel or wire rack to drain.
Add romaine, desired amount of croutons and shaved parm to a large bowl. Toss with desired amount of caesar dressing. I like to dress a bit heavier than I normally would.
Heat tortillas until pliable. (30 sec in the microwave works, or heated in a pan)
Chop crispy chicken into bite size pieces and toss into salad.
Divide salad evenly amongst both wraps, and wrap tightly. Cut in half and enjoy! Wrap in foil if you are taking them to go!
Video
Notes
*You can buy thin cut chicken from the store, or butterfly a chicken breast at home**Smoked paprika, a touch of cayenne or any seasoning blend you like works here :) Also, just salt and pepper is perfectly good too!***I make the croutons by small dicing some sourdough, tossing with olive oil, salt and pepper, and baking them at 400F for 15-20 minutes until golden and crispy.