Crispy chicken cutlet Caesar salad

Salt both sides of each breast fillet as a quick dry brine.

Slide a salted fillet into a freezer bag and pound the thickest part 10 to 12 times until it is a half inch thick and evenly flat.

Set the cutlets aside to dry brine.

Halve the little gem, turn 90 degrees and chop into one inch chunks.

Cut the kale very thinly; thick pieces are punishing to chew.

Shave the fennel bulb as thin as possible on a mandolin.

Wash the cut greens in cold water to remove dirt and refresh the moisture lost in transit.

Combine the mayo, Worcestershire, Parmesan, anchovy paste, Dijon, olive oil, pepper, salt, lemon juice and pressed garlic and stir with a spatula; the texture stays rustic.

Set up three trays: flour, whisked egg, and panko mixed with grated Parmesan, salt and pepper.

Press each cutlet into the flour, shake off the excess, turn two or three times in the egg, drain thoroughly, then coat in the crumb mix, pressing to compact and leave no bare spots.

Heat a large pan over medium heat with the neutral oil to 350F.

Lay two cutlets in away from you and shallow fry two and a half minutes per side until the cheese crust is deeply browned.

Drain on a wire rack or paper towel and rest while the second pair fries.

Toss the salad mix with grated Parmesan and two to three large dollops of the dressing.

Pile the salad on the warm cutlet and finish with more dressing, more Parmesan and cracked black pepper.