1 lb. boneless skinless chicken breasts, cut into 6 or 8 cutlets
1½ cups seasoned bread crumbs
⅔ cup finely grated Parmesan cheese
3 tsp. freshly grated lemon zest
1 large egg, lightly beaten
2 to 3 Tbsp. olive oil
4 wraps or large tortillas
4 cups chopped romaine lettuce
Ingredients for Caesar Lemon Dressing:
4 garlic cloves, minced
3 Tbsp. greek yogurt
2 Tbsp. finely grated Parmesan cheese
1 Tbsp. dijon mustard
2 tsp. red wine vinegar
2 tsp. freshly grated lemon zest
1 tsp. anchovy paste
½ lemon, juiced
To taste kosher salt and pepper
⅓ cup extra virgin olive oil
Directions:
FOR THE DRESSING: Add garlic, yogurt, Parmesan, mustard, vinegar, anchovy paste, lemon juice, lemon zest and a big pinch of salt and pepper to a food processor or blender and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms.
FOR THE CHICKEN: Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. Season the chicken all over with salt and pepper.
Line a baking sheet with paper towels. Place the eggs in a shallow plate or bowl. Stir together the breadcrumbs, lemon zest and Parmesan in another plate or bowl. Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat.
Dip each piece of chicken into the egg and then into the breadcrumbs, pressing gently so the crumbs adhere. Add the chicken two to three pieces at a time. Cook on each side until deeply golden, about 3 to 4 minutes per side. Check the chicken for doneness; it should reach an internal temperature of 165 F. Remove each piece of chicken and place it on the paper-towel-lined sheet. Repeat with remaining chicken.
TO ASSEMBLE WRAPS: Heat a tortilla in the microwave for 10 seconds. Place a handful of lettuce in the center of wrap. Top it with a few pieces of chicken. Drizzle on 1 to 2 tablespoons of caesar dressing. Top with Parmesan cheese. Fold up the top and the bottom of the tortilla, and then roll the sides in tightly to wrap it up.
