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Caesar Salad Chicken Cutlets

Caesar Salad Chicken Cutlets
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Indulge in the delightful fusion of flavors with these Caesar Salad Chicken Cutlets. This recipe brings together crispy, air-fried chicken cutlets coated in a savory, creamy Caesar dressing, served atop a bed of fresh romaine lettuce and garnished with hard-boiled eggs. Perfect for lunch or dinner, these protein-packed cutlets are not only easy to prepare but also make a fantastic meal prep option. With each bite, enjoy a burst of flavor from zesty ingredients like garlic, parmesan cheese, and anchovy paste. Whether you’re serving it for a family dinner or preparing meals for the week, this dish is sure to impress.

Ingredients

Scale
  • 1 lb. chicken breasts (butterfly into four thin cutlets)
  • 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)
  • 8–10 ounces romaine lettuce (roughly chopped)
  • 2 hard boiled eggs (grated)
  • pinch kosher salt (season the chicken)
  • pinch black pepper (season the chicken)
  • 1 large egg
  • 1 tablespoon 2% milk
  • ¼ cup cornstarch
  • ⅓ cup panko breadcrumbs
  • ⅓ cup Italian breadcrumbs
  • ½ cup grated parmesan cheese
  • 1 lemon (cut into wedges)

Instructions

  1. Prepare the dressing by mixing Greek yogurt, mayonnaise, Dijon mustard, grated parmesan cheese, capers, minced garlic, anchovy paste, lemon juice, salt, and pepper until smooth.
  2. Toss chopped romaine lettuce and grated hard-boiled eggs with some of the dressing in a large bowl.
  3. Butterfly chicken breasts into thin cutlets and season with salt and pepper.
  4. Set up your breading station: whisk together egg and milk in one bowl; place cornstarch in another; mix panko breadcrumbs and Italian breadcrumbs with parmesan cheese in a third bowl.
  5. Coat each cutlet first in cornstarch, then dip it into the egg mixture before finally coating it with the breadcrumb mixture.
  6. Preheat your air fryer and cook the cutlets at 375°F for about 12 minutes until golden brown.
  7. Serve hot over the salad with lemon wedges on the side.

Nutrition

Find it online: https://firstfoodie.com/caesar-salad-chicken-cutlets/