So delish! Didn’t realize something so easy could taste this good!

Preheat your oven to 400°F (200°C).

Prepare a baking sheet by lining it with parchment paper or lightly greasing it with olive oil.

Set up a breading station with three shallow dishes. Place the flour in the first dish. Beat the eggs in the second dish. In the third dish, combine the panko breadcrumbs, grated Parmesan cheese, salt, pepper, garlic powder, onion powder, and paprika.

Dredge each chicken breast in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it thoroughly in the breadcrumb mixture.

Place the breaded chicken breasts on the prepared baking sheet. Drizzle with olive oil.

Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through, with an internal temperature of 165°F (74°C).

While the chicken is baking, prepare the Caesar salad by combining the chopped romaine lettuce, Caesar dressing, croutons, and shaved Parmesan cheese in a large bowl. Toss until well coated.

Once the chicken cutlets are done baking, remove them from the oven and let them rest for a few minutes.

Serve each chicken cutlet with a generous portion of Caesar salad on top.

For a spicier kick, try adding a pinch of cayenne pepper to the breadcrumb mixture. If you’re looking for a healthier option, you can swap out the traditional breadcrumbs for whole wheat panko or even crushed cornflakes for extra crunch. Additionally, feel free to customize the salad by adding cherry tomatoes, sliced cucumbers, or even a handful of olives for a Mediterranean twist. If you’re short on time, store-bought breaded chicken tenders can be used as a quick alternative.