1
Season chicken with salt, pepper, garlic powder, onion powder, and smoked paprika powder.
2
In a bowl, crack eggs and add water, whisk until smooth, set aside.
3
In another bowl, mix all-purpose flour, salt, pepper, garlic powder, onion powder, smoked paprika powder.
4
In a separate bowl, add panko bread crumbs, parsley, basil, and lemon zest.
5
Coat the seasoned chicken fillets in egg wash, then dip them in dry flour, followed by egg batter, and finally coat them in bread crumbs.
6
Heat oil in a pan until it reaches 350 F. Add the chicken and cook for 4-5 minutes, flipping sides in between, until the chicken reaches an internal temperature of 165 F.
7
Mix all the ingredients listed above to make lemon pepper Caesar dressing.
8
Add lettuce to some dressing and reserve remaining for later use.
9
Apply butter to the bread and toast until it's crisp.
10
Spread reserved lemon herb Caesar dressing on one side of the bread.
11
Add the breaded chicken on top.
12
To with some lemon herb Caesar salad.
13
Garnish with grated Parmesan cheese, close, and serve.