Start by making the Caesar dressing. In a medium bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, grated Parmesan cheese, drained capers, minced garlic, anchovy paste (if using), lemon juice, salt, and pepper. Use a whisk to mix everything together until it's smooth and creamy. If you find the dressing too thick, feel free to add water one tablespoon at a time until you reach your desired consistency.

Next up is preparing the romaine lettuce. Take your roughly chopped romaine and place it in a large bowl. Add in some of the creamy dressing from step one and toss gently until all the leaves are well coated.

Now it’s time to prepare your toppings. Grate two hard-boiled eggs and set them aside for garnishing later.

For the chicken cutlets, start by seasoning your butterflied chicken breasts with a pinch of kosher salt and cracked black pepper on both sides.

In a shallow bowl, whisk together one large egg and one tablespoon of milk until combined. In another shallow dish, mix cornstarch with a pinch of salt and cracked black pepper. Finally, combine panko breadcrumbs, Italian breadcrumbs, and grated Parmesan cheese in a third dish. Dip each seasoned chicken cutlet first into the cornstarch mixture, then into the egg wash, and finally coat thoroughly with the breadcrumb mixture.

If you’re using an air fryer, preheat it to 400°F (200°C). Place the breaded chicken cutlets in a single layer in the basket and cook for about 12-15 minutes or until golden brown and cooked through (internal temperature should reach 165°F/74°C).

Once your chicken cutlets are done cooking, it’s time to assemble your plates! Place a generous serving of dressed romaine lettuce on each plate and top it with two crispy chicken cutlets per serving. Sprinkle grated hard-boiled egg on top along with extra Parmesan if desired. Serve with lemon wedges to squeeze over just before enjoying!