This clever chicken Caesar gets to all the crunch and flavour of the classic, just with a few weeknight abbreviations. We've swapped croutons for a toasted herby crumb and boosted the dressing by switching traditional anchovies for fish sauce. The wash-up is a fast and furiously delicious rendition you'll make on repeat.
Slice chicken in half horizontally to yield 2 thinner pieces. Place chicken in a bowl and sprinkle with ½ the Italian Kitchen Herbs. Season with salt and set aside at room temperature while you prepare the herby crumbs.
Combine panko breadcrumbs, remaining Italian Kitchen Herbs, ½ the oil and a pinch of salt in a bowl. Using clean hands, mix to completely coat breadcrumbs. Place breadcrumbs in a frypan over medium heat and cook, stirring regularly, for 3 minutes or until golden and crisp. Remove from pan and transfer to a bowl. Wipe out pan.
Heat remaining oil in frypan over medium heat. Add chicken and cook for 4–5 minutes each side or until just cooked through. Remove from pan and set aside to rest for 5 minutes while you continue with step 4.
Pull kale leaves from their stems and tear into bite-sized pieces. Place in a large bowl. Tear lettuce leaves into bite-sized pieces and add to bowl with kale.
Zest and juice lemon. Combine lemon juice and zest, mustard, fish sauce and aioli in a bowl. Season with pepper and stir to combine.
Toss kale and lettuce in a bowl with parmesan and 3⁄4 the dressing. Season with black pepper and divide between serving bowls. Slice chicken and divide between bowls. Spoon over remaining dressing and sprinkle with herby breadcrumbs to serve.