Two of my favorite recipes piled mile-high into one delicious meal! These Caesar salad chicken cutlets are easy to make and even more fun to eat! Loaded with protein, this delicious combination is perfect for lunch or dinner. The air fryer chicken cutlets are great for meal prep too. Let me know if you give this recipe a try!

Caesar Salad Chicken Cutlets – Healthyish Foods

How to Make Caesar Salad Chicken Cutlets

Make the Caesar Dressing

Combine 0% Greek yogurt, mayonnaise, Dijon mustard, grated parmesan cheese, drained capers, anchovy paste, garlic, and fresh squeezed lemon juice in a food processor. Buzz until well combined. Season with salt and cracked black pepper to taste. Cover and refrigerate until ready to use.  

**Option to add a touch of water if you like a thinner dressing. The thicker the yogurt the more water you will need to thin it out, unless you prefer a thick dressing. *

Setup the Breading Station

Step 1. Add cornstarch, kosher salt and cracked black pepper to one plate. Mix well.

Step 2. Add one large egg and milk to the second plate. Whisk well.

Step 3. Add grated parmesan cheese, panko breadcrumbs and Italian breadcrumbs to the third plate. Mix well.

Next, butterfly two chicken breasts into four thin cutlets. Lightly season the chicken with kosher salt and cracked black pepper. Run the cutlets through the breading station. Start with the cornstarch mixture, followed by the egg mixture then finally the breadcrumb mixture, making sure each cutlet is well coated.

Caesar Salad Chicken Cutlets – Healthyish Foods

Air Fry the Chicken Cutlets

Preheat the air fryer to 390 degrees. Spray the basket with avocado oil spray. Add the chicken cutlets making sure not to overcrowd the basket. The cutlets should not overlap. Spray the cutlets with avocado oil spray and bake for 10 minutes flipping halfway through. Spray the second side with avocado oil spray so they get crispy and golden brown. Work in batches if necessary.

Make the Salad

Wash, dry, and chop your romaine lettuce. Add the lettuce to a large mixing bowl. Add as much or as little dressing as you desire. Grate or chop two hard-boiled eggs into the salad and season with a few turns of cracked black pepper. Toss until the lettuce is well coated in the egg and dressing.

Assemble the Cutlets

Once the chicken cutlets are cool to touch, pick one up and add a few scoops of Caesar salad to the chicken cutlet. Add a squeeze of fresh lemon and enjoy!

Caesar Salad Chicken Cutlets – Healthyish Foods

Caesar Salad Chicken Cutlets

Two of my favorite recipes piled mile-high into one delicious meal! These Caesar salad chicken cutlets are easy to make and even more fun to eat! Loaded with protein, this delicious combination is perfect for lunch or dinner. The air fryer chicken cutlets are great for meal prep too. Let me know if you give this recipe a try!
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Ingredients

Yogurt Caesar Dressing

  • ½ cup 0% Greek yogurt
  • ¼ cup mayonnaise
  • 1.5 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
  • pinch kosher salt, to taste
  • few turns cracked black pepper, to taste
  • 1-2 tablespoons water, to thin dressing – optional

Salad

  • 8-10 ounces romaine lettuce, roughly chopped
  • 2 hard boiled eggs, grated
  • few turns cracked black pepper

Chicken Cutlets

  • 1 lb. chicken breasts, butterfly into four thin cutlets
  • pinch kosher salt, season the chicken
  • pinch black pepper, season the chicken

BREADING

  • 1 large egg
  • 1 tablespoon 2% milk
  • ¼ cup cornstarch
  • pinch kosher salt
  • pinch cracked black pepper
  • ¼ cup panko breadcrumbs
  • ¼ cup Italian breadcrumbs
  • ¼ cup grated parmesan cheese

Garnish

  • 1 lemon, cut into wedges

Equipment

  • 1 air fryer
  • 4 plates for breading
  • 1 food processor or blender
  • 1 microplane grater

Instructions 

How to Make Caesar Salad Chicken Cutlets

    Make the Caesar Dressing

    • Combine 0% Greek yogurt, mayonnaise, Dijon mustard, grated parmesan cheese, drained capers, anchovy paste, garlic, and fresh squeezed lemon juice in a food processor. Buzz until well combined. Season with salt and cracked black pepper to taste. Cover and refrigerate until ready to use.
      **Option to add a touch of water if you like a thinner dressing. The thicker the yogurt the more water you will need to thin it out, unless you prefer a thick dressing. *

    Setup the Breading Station

    • Step 1. Add cornstarch, kosher salt and cracked black pepper to one plate. Mix well.
      Step 2. Add one large egg and milk to the second plate. Whisk well.
      Step 3. Add grated parmesan cheese, panko breadcrumbs and Italian breadcrumbs to the third plate. Mix well.
    • Next, butterfly two chicken breasts into four thin cutlets. Lightly season the chicken with kosher salt and cracked black pepper. Run the cutlets through the breading station. Start with the cornstarch mixture, followed by the egg mixture then finally the breadcrumb mixture, making sure each cutlet is well coated.

    Air Fry the Chicken Cutlets

    • Preheat the air fryer to 390 degrees. Spray the basket with avocado oil spray. Add the chicken cutlets making sure not to overcrowd the basket. The cutlets should not overlap. Spray the cutlets with avocado oil spray and bake for 10 minutes flipping halfway through. Spray the second side with avocado oil spray so they get crispy and golden brown. Work in batches if necessary.

    Make the Salad

    • Wash, dry, and chop your romaine lettuce. Add the lettuce to a large mixing bowl. Add as much or as little dressing as you desire. Grate two hard-boiled eggs into the salad and season with a few turns of cracked black pepper. Toss until the lettuce is well coated in the egg and dressing.

    Assemble the Cutlets

    • Once the chicken cutlets are cool to touch, pick one up and add a few scoops of Caesar salad to the chicken cutlet. Add a squeeze of fresh lemon and enjoy!

    Video

    Nutrition

    Serving: 1serving which is one air fryer cutlet with 1/4 of the dressed caesar salad, Calories: 431kcal, Carbohydrates: 23g, Protein: 37g, Fat: 21g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 184mg, Sodium: 709mg, Potassium: 737mg, Fiber: 3g, Sugar: 4g, Vitamin A: 5244IU, Vitamin C: 21mg, Calcium: 235mg, Iron: 2mg