For the chicken and pasta
01 -
1 lb (450 g) boneless skinless chicken breasts, sliced into thin cutlets
02 -
1 teaspoon kosher salt, divided
03 -
1/2 teaspoon black pepper, divided
04 -
1 tablespoon olive oil
05 -
12 oz (340 g) farfalle, rotini, or penne pasta
For the garlic breadcrumbs
06 -
2 tablespoons unsalted butter
07 -
2 cloves garlic, minced
08 -
3/4 cup (45 g) panko breadcrumbs
09 -
2 tablespoons finely grated parmesan cheese
For the salad
10 -
3 romaine hearts, chopped, about 10-12 oz (285-340 g)
11 -
1 cup (240 ml) Caesar dressing, plus more as needed
12 -
1 tablespoon fresh lemon juice
13 -
3/4 cup (65 g) shaved or grated parmesan cheese
14 -
Extra black pepper, for serving