Open-Face Caesar Chicken Crisp

1. Prep the chicken: Pound your chicken cutlets thin (a pot works just fine if you don’t have a mallet). Season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika. 2. Bread them up: Lightly coat each cutlet in flour, shaking off excess. Dip into the beaten egg, letting the extra drip off. Coat in the breadcrumb mix (panko + Parmesan + Zarlengo’s Italian seasoning). 3. Bake: Arrange cutlets on a parchment-lined sheet pan. Bake at 425°F for 15 minutes, until golden and crisp. 4. Make the topping: Toss lettuce, tomatoes, and bacon bits with Caesar dressing. Season with a little cracked black pepper. 5. Assemble: Place one crispy cutlet on a plate and top with the salad. Eat it just like that — a salad, a cutlet, and a little chaos all in one.