Ingredients:

  • 1.5 lbs chicken breast, sliced into thin cutlets
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 2 large eggs, beaten
  • 2 tbsp avocado oil
  • 1 cup plain Greek yogurt (2% fat)
  • 1 medium avocado, pitted
  • 1 cup fresh basil leaves
  • 1/2 cup fresh parsley
  • 2 tbsp fresh chives, chopped
  • 1 tbsp lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 6 cups Romaine lettuce, chopped
  • 1 cup English cucumber, thinly sliced
  • 1/2 cup pickled red onions
  • 1/4 cup toasted pumpkin seeds

Instructions:

  1. In a high-speed blender, combine Greek yogurt, avocado, basil, parsley, chives, lemon juice, and minced garlic. Blitz on high until vibrant and velvet-smooth. Season with salt and pepper to taste and chill in the refrigerator.
  2. Set up a dredging station: place beaten eggs in one shallow bowl and combine Parmesan cheese, Panko, garlic powder, and smoked paprika in a second bowl.
  3. Dip chicken cutlets into the egg wash, then press firmly into the Parmesan mixture. Allow the breaded chicken to rest for 5 minutes to ensure the crust adheres during cooking.
  4. Heat avocado oil in a large non-stick skillet over medium-high heat. Pan-sear the chicken for 4-6 minutes per side until the crust is golden brown and the internal temperature reaches 165°F (74°C).
  5. In large bowls, layer the chopped Romaine, sliced cucumber, and pickled red onions. Slice the warm chicken and place on top.
  6. Drizzle generously with the green goddess dressing and sprinkle with toasted pumpkin seeds before serving.