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why make this recipe
Caesar Salad Chicken Cutlets are a delicious twist on the classic Caesar salad. This recipe combines juicy chicken cutlets with the rich and tangy flavors of Caesar dressing. It’s a great way to sneak in some greens while enjoying a satisfying meal. Perfect for lunch or dinner, this dish is easy to prepare and can impress family and friends at your next gathering.
how to make Caesar Salad Chicken Cutlets
Ingredients
- ½ cup 0% Greek yogurt
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- ¼ cup parmesan cheese (grated)
- 2 teaspoons capers (drained)
- 2 cloves garlic
- 1 teaspoon anchovy paste (or 2 anchovy fillets minced)
- 1.5 – 2 tablespoons lemon juice (fresh squeezed)
- kosher salt (to taste)
- few turns cracked black pepper (to taste)
- 1-2 tablespoons water (to thin dressing – optional)
- 8-10 ounces romaine lettuce (roughly chopped)
- 2 hard boiled eggs (grated)
- few turns cracked black pepper
- 1 lb. chicken breasts (butterfly into four thin cutlets)
- pinch kosher salt (season the chicken)
- pinch black pepper (season the chicken)
- 1 large egg
- 1 tablespoon 2% milk
- ¼ cup cornstarch
- pinch kosher salt
- pinch cracked black pepper
- ⅓ cup panko breadcrumbs
- ⅓ cup Italian breadcrumbs
- ⅔ cup grated parmesan cheese
- 1 lemon (cut into wedges)
Directions
Make the Caesar Dressing: In a bowl, mix the Greek yogurt, mayonnaise, Dijon mustard, grated parmesan cheese, capers, minced garlic, anchovy paste, lemon juice, salt, and pepper. Adjust the thickness with water if needed and set aside.
Setup the Breading Station: Prepare three bowls. In one, beat the egg and milk together. In the second, mix the cornstarch with a pinch of salt and pepper. In the third bowl, combine the panko breadcrumbs, Italian breadcrumbs, and grated parmesan cheese.
Air Fry the Chicken Cutlets: Season the chicken cutlets with salt and pepper. Dredge each cutlet in the cornstarch mixture, dip into the egg mixture, and coat with the breadcrumb mixture. Air fry at 400°F for about 10-12 minutes, flipping halfway through, until golden brown.
Make the Salad: In a large bowl, combine chopped romaine lettuce with grated hard-boiled eggs. Add the prepared Caesar dressing and toss everything together.
Assemble the Cutlets: Serve the air-fried chicken cutlets on top of the salad. Drizzle extra dressing if desired and garnish with lemon wedges.
how to serve Caesar Salad Chicken Cutlets
To serve, lay the Caesar salad on plates and place the chicken cutlets on top. Add lemon wedges for a fresh burst of flavor. You can also sprinkle extra parmesan cheese and black pepper for added taste. Pair with a glass of iced tea or lemonade for a refreshing meal.
how to store Caesar Salad Chicken Cutlets
If you have leftovers, store the chicken cutlets separately from the salad to keep everything fresh. Place the cutlets in an airtight container in the refrigerator for up to 3 days. The salad can also be stored in a separate container for a day or two, but it’s best to consume it fresh.
tips to make Caesar Salad Chicken Cutlets
- To make the chicken cutlets even crispier, consider adding some Italian seasoning to the breadcrumb mixture.
- Use fresh herbs like parsley or basil to add a burst of color and flavor to the salad.
- If you’d rather not use anchovies, you can skip them or replace them with a dash of Worcestershire sauce for a similar flavor.
variation
For a lighter version, you can grill the chicken cutlets instead of air frying them. Alternatively, swap the base lettuce for spinach or kale for extra nutrients.
FAQs
Can I use regular mayonnaise instead of Greek yogurt?
Yes, you can replace Greek yogurt with regular mayonnaise, but it will be richer and less healthy.
Can I make the dressing ahead of time?
Absolutely! The dressing can be made 1-2 days in advance and stored in the refrigerator.
How do I know when the chicken cutlets are done?
The chicken cutlets are done when they are golden brown and the internal temperature reaches 165°F. Use a meat thermometer for best results.
Caesar Salad Chicken Cutlets
Ingredients
Method
- In a bowl, mix the Greek yogurt, mayonnaise, Dijon mustard, grated parmesan cheese, capers, minced garlic, anchovy paste, lemon juice, salt, and pepper. Adjust the thickness with water if needed and set aside.
- Prepare three bowls. In one, beat the egg and milk together. In the second, mix the cornstarch with a pinch of salt and pepper. In the third bowl, combine the panko breadcrumbs, Italian breadcrumbs, and grated parmesan cheese.
- Season the chicken cutlets with salt and pepper. Dredge each cutlet in the cornstarch mixture, dip into the egg mixture, and coat with the breadcrumb mixture. Air fry at 400°F for about 10-12 minutes, flipping halfway through, until golden brown.
- In a large bowl, combine chopped romaine lettuce with grated hard-boiled eggs. Add the prepared Caesar dressing and toss everything together.
- Serve the air-fried chicken cutlets on top of the salad. Drizzle extra dressing if desired and garnish with lemon wedges.
