- 1 egg, beaten
- 1 cup Italian-seasoned bread crumbs (such as Progresso®)
- 1/4 cup grated Parmesan cheese
- 2 skinless, boneless chicken breasts
- 1/4 teaspoon Cajun seasoning (such as Tony Chachere's®)
- 1 cup olive oil
- 3 cups chopped lettuce
- 1 tomato, cut into wedges
- 2 carrots, grated
- 2 hard-boiled eggs, halved
- 6 tablespoons ranch dressing
- Beat egg in a shallow dish.
- Mix bread crumbs and Parmesan cheese together in a shallow dish.
- Season chicken with Cajun seasoning. Dip chicken into beaten egg and dredge in bread crumb mixture, pressing lightly to coat evenly.
- Heat olive oil in a deep skillet over medium-high heat. Cook breaded chicken in the hot oil until golden brown, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on paper towels. Slice into strips.
- Divide lettuce, tomato, carrots, and hard-boiled eggs between 2 large pasta bowls. Top with sliced chicken; drizzle salad dressing on top.