Ingredients
2
2 servings
- •1 egg, beaten
- •1 cup Italian-seasoned bread crumbs (such as Progresso®)
- •¼ cup grated Parmesan cheese
- •2 skinless, boneless chicken breasts
- •¼ teaspoon Cajun seasoning (such as Tony Chachere's®)
- •1 cup olive oil
- •3 cups chopped lettuce
- •1 tomato, cut into wedges
- •2 carrots, grated
- •2 hard-boiled eggs, halved
- •6 tablespoons ranch dressing
Instructions
- Beat egg in a shallow dish.
- Mix bread crumbs and Parmesan cheese together in a shallow dish.
- Season chicken with Cajun seasoning. Dip chicken into beaten egg and dredge in bread crumb mixture, pressing lightly to coat evenly.
- Heat olive oil in a deep skillet over medium-high heat. Cook breaded chicken in the hot oil until golden brown, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on paper towels. Slice into strips.
- Divide lettuce, tomato, carrots, and hard-boiled eggs between 2 large pasta bowls. Top with sliced chicken; drizzle salad dressing on top.
Nutritional Facts
Per 2 servings
- Calories: 1276
- Carbohydrate: 56g
- Fat: 95g
- Fiber: 7g
- Protein: 50g
- Sugar: 11g
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