Not interested in standing over a pan of hot oil to get delicious schnitzel? Neither is Danielle. So she came up with this brilliant—and delectable—crispy chicken. Bursting with pesto flavor, these breaded pargiyot (boneless chicken thighs) will delight every time! Click here to watch Dinner with Danielle. READ MORE

14 pargiyot (deboned chicken thighs)

3/4 cup prepared pesto

3 cups Gefen Panko Crumbs

1/2 teaspoon salt

1/4 teaspoon pepper

Gefen Non-Stick Cooking Spray

2 teaspoons salt

2 teaspoons black pepper

juice of 1 lemon

10–12 cloves garlic

4 teaspoons red wine vinegar

4 teaspoons Gefen Worcestershire Sauce (or imitation, or soy sauce)

1/4 cup Dijon mustard

3/4 cup mayo

1 and 1/3 cups oil

8 cups lettuce (whichever kind your family likes)

2 cucumbers, chopped

1 tomato, diced

1 purple onion, diced

Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit). Liberally spray a baking sheet with cooking spray.
Add pesto and pargiyot to a bowl and mix well so that each piece is fully coated
Add panko crumbs, salt, and pepper to a dish and combine.
Place coated pargiyot into the panko crumbs and press the crumbs onto chicken.
Place breaded pargiyot onto the greased baking sheet and spray with more cooking spray. Bake for 30–35 minutes. Meanwhile, make the Caesar dressing (below).
Put everything beside the oil in the food processor.
Mix until the garlic is well blended into the rest of the ingredients.
While processor is on, slowly drizzle in oil.
Combine the vegetables in a large salad bowl or plate, drizzle dressing over the top and lay crispy pesto chicken pieces on top. Serve immediately and enjoy!