Pasta:
1. Cook rigatoni in heavily salted water until al dente. Drain, rinse lightly with cold water, toss with a tiny drizzle of olive oil, and let cool slightly
Chicken:
2. For the chicken, slice 2 chicken breasts into 4 thin cutlets. Dredge in seasoned flour, then egg, then breadcrumbs + parmesan. Let rest for 20 minutes before frying. Shallow fry in avocado oil over medium-high heat for about 4 minutes per side, until golden, crispy, and cooked through
Creamy Caesar Dressing:
3. Whisk all dressing ingredients together directly in your serving bowl
Assemble:
4. Add pasta, finely chopped kale massaged with a drizzle of olive oil and a pinch of salt, parmesan shavings, and most of the crispy chicken. Toss until everything is coated
5. Top with the remaining chicken, extra parmesan shavings, parmesan crisps, and lots of fresh cracked peppe
