Graza

To make the Caesar dressing, in a bowl, press anchovies until they form a paste (if they are on the tough side, mince them with a knife first, then add to the bowl).

Add the mayo, parmesan, worcestershire, garlic and mix well. 

Slowly add the Drizzle while whisking. Add water as needed to thin it out, and store in the refrigerator while preparing the chicken to allow the flavors to meld.

To make the chicken cutlets, in a shallow bowl or plate, mix together panko, parmesan, Italian seasoning, salt and set aside.

In a separate shallow bowl or plate, whisk together eggs, a pinch of salt and pepper.

Clean your chicken, removing any excess fat. With a sharp knife, thinly slice each breast into 3rds (depending on the size of your chicken, approximately ½” thick).

Pat chicken dry, then dip both sides of each piece in the egg wash first, followed by the panko mixture. Repeat until each piece is coated well and set aside.

Heat Sizzle in a shallow pan over medium to medium-low heat, ensuring the oil has fully heated before frying.

Once the oil is ready, fry each piece until golden brown on both sides, then set aside on a cooling rack to ensure crispiness.

To make the wrap, first roughly chop the romaine and toss into a bowl with the dressing.

Squeeze fresh lemon juice on the cutlets just before slicing and tossing together with the salad. Finish the salad off with more grated parmesan and pepper to taste.

Gently heat your tortillas so that they are more flexible for rolling (I used a microwave because it was so large! If you do this, a max of 15 seconds will do the job).

Add your chicken cutlet caesar salad to the tortilla and roll it up, just as you would a burrito. Slice in half for the big reveal & enjoy!