Description
These Chicken Caesar Cutlets are a delicious twist on the classic Caesar salad, featuring crispy breaded chicken cutlets topped with a creamy Caesar dressing and served over a bed of fresh Romaine lettuce.
Ingredients
Units
Scale
Dressing:
- 1/4 cup whole egg mayo
- 1/3 cup Greek yogurt
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- 2 anchovy fillets
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons Parmesan cheese
- Salt and pepper
- Water, as needed
For the Chicken:
- 2 large boneless skinless chicken breasts
- Salt and pepper
- 1/2 cup flour
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 1/2 cup Italian breadcrumbs
- 1/2 cup Parmesan cheese
- Avocado or olive oil spray
For the Salad:
- 4 hearts of Romaine
- 1/2 cup shaved Parmesan
Instructions
- Prepare the Dressing: In a bowl, combine mayo, Greek yogurt, olive oil, garlic, anchovies, lemon juice, Dijon mustard, Worcestershire sauce, Parmesan, salt, and pepper. Thin with water if needed.
- Bread the Chicken: Season chicken with salt and pepper. Dredge in flour, dip in beaten eggs, then coat with breadcrumbs mixed with Parmesan. Spray with oil and bake until crispy.
- Assemble the Salad: Toss Romaine with dressing, top with chicken cutlets, and sprinkle shaved Parmesan on top.
Notes
- For a lighter version, try air frying the chicken cutlets instead of baking.
- You can also grill the chicken for a smoky flavor.
Nutrition
- Serving Size: 1 chicken cutlet with salad
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg