The key to this dish lies in selecting the right ingredients—fresh, quality produce really elevates simple recipes like this. I always opt for Romaine lettuce because of its crispness and mild flavor, and I prefer to use freshly cooked pasta for the best texture. For the chicken, I lean towards skinless chicken breasts, pounded thin to achieve that irresistible crispiness when fried. Using a good Parmesan cheese and homemade or high-quality Caesar dressing also makes a world of difference. If you’re short on time, rotisserie chicken can be a handy shortcut without sacrificing flavour.

• 2 skinless, boneless chicken breasts (about 1 lb), pounded thin
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 ½ cups panko breadcrumbs
• Salt and freshly ground black pepper, to taste
• 3 cups cooked pasta (penne or fusilli work well), cooled
• 4 cups Romaine lettuce, chopped
• ½ cup Caesar dressing (store-bought or homemade)
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil (for frying)
• Optional: freshly cracked black pepper and lemon wedges for serving

Substitution tip: If panko isn’t available, you can use regular breadcrumbs, though you might lose a bit of that extra crunch. For a lighter version, try grilling the chicken instead of frying.