1
Season the chicken with salt, garlic powder, onion powder, black pepper, and smoked paprika.
3
In a bowl, crack eggs and add water, whisk until smooth, set aside.
4
In another bowl, mix all purpose flour, salt, pepper, garlic powder, onion powder, smoked paprika powder.
5
In a separate bowl, add panko bread crumbs, parsley, basil, and lemon zest.
6
Coat the seasoned chicken fillets in egg wash, then dip them in dry flour, followed by egg batter.
7
Finally, coat them in bread crumbs.
8
Heat oil in a pan over medium heat.
9
Fry chicken for 4–5 minutes per side, or until golden brown and cooked through.
11
In a bowl, whisk together mayo, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, and grated Parmesan cheese.
12
Drizzle in olive oil while whisking continuously until the mixture becomes smooth and creamy.
14
Season the sauce with salt pepper to taste.
15
In a bowl, combine lettuce, pasta, and Parmesan cheese.
16
Add olive oil and toss gently, add Caesar dressing mix.
17
Plate and top it with crispy chicken.
18
Finish it off with Parmesan, lemon juice, and black pepper.