Directions

1. Prepare a breading station. In one bowl, place the flour. In a separate bowl, whisk together the whole eggs. In a third bowl, combine the breadcrumbs, salt, pepper, and half of the grated parmesan.
2. Coat the chicken in the flour mixture, then the egg mixture, then the breadcrumb mixture. Make sure to pat down the breadcrumb mixture to ensure an even coating. Set aside and continue until all chicken pieces are breaded.
3. Preheat the air fryer or oven to 400˚F / 205˚C. Place the chicken in the basket, careful not to overlap. Spray with non-propellant organic avocado spray.
4. Air fry for 15-18 minutes until golden and crispy, flipping the chicken over halfway and spraying with more organic avocado spray. Repeat with remaining breaded chicken cutlets as necessary.
5. Meanwhile, in a medium mixing bowl, whisk the egg yolks and mustard until combined.
6. Very slowly pour the avocado oil into the bowl while whisking the other hand. Do not pour too fast or the emulsion will break. A thick mayonnaise will form.
7. Mix in the anchovies, remaining grated parmesan, grated garlic, juice from half the lemon, and salt and pepper to taste. Toss the chopped romaine with the dressing.
8. Arrange the salad on top of the chicken cutlets. Cut the remaining half of the lemon into wedges and serve. Enjoy!