1-First Step: Make the Yogurt Caesar Dressing (10 minutes) Combine the dressing ingredients for a tangy, creamy sauce that ties the salad and chicken together. In a food processor add 1/2 cup 0% Greek yogurt, 1/4 cup mayonnaise, 2 teaspoons Dijon mustard, 1/4 cup grated parmesan cheese, 2 teaspoons drained capers, 2 cloves garlic, and 1 teaspoon anchovy paste or 2 minced anchovy fillets. Add 1.5 to 2 tablespoons fresh-squeezed lemon juice. Process until smooth. Season with kosher salt and cracked black pepper to taste. If the dressing is too thick, add 1 to 2 tablespoons of water, a little at a time, until it reaches your desired consistency. Refrigerate while you prep the rest.

2-Second Step: Set Up the Breading Station (5 minutes) Organize three shallow dishes: Dish 1: 1/4 cup cornstarch mixed with a pinch kosher salt and a pinch cracked black pepper. Dish 2: 1 large egg beaten with 1 tablespoon 2% milk. Dish 3: 1/3 cup panko breadcrumbs combined with 1/3 cup Italian breadcrumbs and 2/3 cup grated parmesan cheese. Having everything ready speeds the process and keeps the breading neat.

3-Third Step: Prepare the Chicken Cutlets (10 minutes) Butterfly each chicken breast if needed and pound to an even thickness so they cook evenly. Aim for roughly 1/4 to 1/2 inch thickness. Pat the cutlets dry with paper towels and season both sides with kosher salt and black pepper. Work one piece at a time: dredge in the cornstarch mixture, dip into the egg wash, then press firmly into the breadcrumb mixture so the coating adheres well.

4-Fourth Step: Air Fry for Crispy Results (10 to 12 minutes per batch) Preheat your air fryer to 390°F. Spray the basket lightly with avocado oil spray. Place cutlets in a single layer without overlapping. Lightly spray the tops of the cutlets with avocado oil spray to help browning. Air fry for 10 to 12 minutes, flipping halfway through and spraying the other side, until golden and the internal temperature reads 165°F. Cook in batches if needed to avoid overcrowding.

5-Fifth Step: Toss the Caesar Salad (5 minutes) While the cutlets cook, wash and roughly chop 8 to 10 ounces of romaine lettuce. Toss the lettuce with the reserved yogurt Caesar dressing, 2 grated hard boiled eggs, and cracked black pepper to taste. Keep the salad chilled until the cutlets are ready.

6-Final Step: Plate and Serve Let air-fried cutlets rest briefly on a wire rack to retain crispness. Top each cooled cutlet with a generous scoop of the dressed Caesar salad and finish with a squeeze of lemon from the lemon wedges. Serve immediately for the best contrast between hot, crunchy chicken and cool, creamy salad.