Caesar Salad Chicken Cutlets

5 from 2 votes

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!

Prep Time25

Cook Time30

Total Time55

Course: Lunch, Main Course

Cuisine: American

Servings: cutlets

Calories: 431kcal

Author: Sarah Thomas-Drawbaugh

Equipment

1 air fryer
4 plates for breading
1 mixing bowl
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 8-10 minutes flipping halfway through. Spray the second side with avocado oil spray so they get crispy and golden brown. Work in batches if necessary.
The internal temperature should reach 165 degrees Fahrenheit to ensure doneness. Cooking time will vary based on the thickness of the chicken.

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

Notes

Leftovers will last 3-4 days in an airtight container in the refrigerator. Reheat in the microwave until warmed through.

Nutrition