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!
If you love chicken cutlets, then you have to try my Crispy Chicken Cutlets, Baked Chicken Vodka Parmesan or my Healthy Baked Chicken Parmesan.
Why You’ll Love this Recipe
- It’s a fun twist on a classic Caesar salad with crispy chicken recipe.
- This recipe is easy to make and leftover chicken is perfect to have on hand throughout the week.
- Leftover chicken cutlets can be made into a variety of meals. Including, chicken parmesan, chicken strips or you can simply enjoy them with BBQ sauce or ketchup.
- The Caesar dressing is made from Greek yogurt keeping this dish lighter and healthier.
- The grated eggs adds extra protein to this recipe.
Recipe Ingredients
Caesar Dressing
- Greek Yogurt – Greek yogurt helps keep this dressing light and tangy.
- Mayonnaise – The touch of mayonnaise in this dressing adds extra flavor and a smooth creamy texture.
- Dijon Mustard – The Dijon mustard adds a touch of spice and depth to the dressing.
- Parmesan Cheese – You’ll need parmesan cheese for this Caesar dressing recipe. Grated works best.
- Capers – Capers add a note of saltiness that every good Caesar dressing should have.
- Garlic – This recipe calls for fresh garlic.
- Anchovy Paste – Anchovy paste is easy to work with and adds a lot of flavor to the dressing.
- Lemon Juice – Fresh squeezed works best!
- Seasoning – You’ll need kosher salt and cracked black pepper for this recipe.
- Water – Option to add some water to thin the dressing out to your preferred thickness.
Chicken Cutlets and Salad
- Romaine Lettuce – You’ll need freshly chopped romaine lettuce for this recipe.
- Hard-Boiled Eggs – This recipe calls for freshly grated hard-boiled eggs.
- Chicken – You’ll need two chicken breasts butterflied and pounded into four thin cutlets for this recipe.
- Seasoning – Season both sides of the chicken cutlets lightly with kosher salt and cracked black pepper before breading.
Breading
- Egg / Milk – Whisk together the egg and milk on the first plate.
- Cornstarch / Seasoning – Whisk together cornstarch, kosher salt and cracked black pepper on the second plate.
- Breadcrumbs / Cheese – Combine Italian, panko and grated parmesan cheese on the third plate.
Serving Suggestions
This meal has vegetables and protein, but make a side of my Lebanese Rice or Greek Lemon Potatoes for a heartier meal.
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 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!
Frequently Asked Questions
Yes! Instructions are included above on how to air fry the chicken cutlets.
Yes! This allows for quick even cooking.
Leftovers will last 3-4 days in an airtight container in the refrigerator. Reheat in the microwave until warmed through.
Other Chicken Cutlet Recipes to Consider Trying
Caesar Salad Chicken Cutlets
Equipment
- 1 air fryer
- 4 plates for breading
- 1 food processor or blender
- 1 microplane grater
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
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!
3 Comments on “Caesar Salad Chicken Cutlets”
Can I substitute the corn starch with arrowroot powder?
i haven’t tried it so I am not sure, but let me know if you do!
Loved it! This was delish!