Crispy, golden Caesar Salad Chicken Cutlets topped with creamy homemade Caesar dressing and fresh romaine. This easy air fryer (or oven-baked) dinner is high-protein, family-friendly, and perfect for busy weeknights when you want something fresh but satisfying.
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Caesar Salad Chicken Cutlets
- Total Time: 32 mins
- Yield: 4 1x
Description
Crispy, golden Caesar Salad Chicken Cutlets topped with creamy homemade Caesar dressing and fresh romaine. This easy air fryer (or oven-baked) dinner is high-protein, family-friendly, and perfect for busy weeknights when you want something fresh but satisfying.
Ingredients
Scale
- 1 cup 0% Greek yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ cup grated parmesan cheese
- 1 tablespoon capers, drained
- 1 teaspoon anchovy paste
- 1 garlic clove
- 1–2 tablespoons fresh lemon juice
- Kosher salt, to taste
- Cracked black pepper, to taste
- 1–3 tablespoons water (optional, to thin)
- 2 boneless, skinless chicken breasts (butterflied into 4 thin cutlets)
- Kosher salt
- Cracked black pepper
- ½ cup cornstarch
- 1 large egg
- 2 tablespoons milk
- ½ cup Italian breadcrumbs
- ½ cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- Avocado oil spray
- 4 cups chopped romaine lettuce
- 2 hard-boiled eggs, grated or chopped
- Cracked black pepper
- Lemon wedges for serving
Instructions
- Make the Dressing: Add Greek yogurt, mayonnaise, Dijon mustard, parmesan, capers, anchovy paste, garlic, and lemon juice to a food processor. Blend until smooth. Season with salt and pepper. Add water if needed to thin. Refrigerate until ready to use.
- Prepare the Chicken: Butterfly chicken breasts into thin cutlets. Pound lightly if needed for even thickness. Season both sides with salt and pepper.
- Set Up Breading Station: Plate 1: Mix cornstarch, salt, and pepper. Plate 2: Whisk egg and milk. Plate 3: Combine Italian breadcrumbs, panko, and parmesan.
- Bread the Chicken: Coat each cutlet in cornstarch, then egg mixture, then breadcrumb mixture. Press crumbs in firmly.
- Air Fry Method: Preheat air fryer to 390°F. Spray basket with avocado oil spray. Add cutlets without overlapping. Spray tops with oil. Cook 10–12 minutes, flipping halfway and spraying again. Cook until internal temperature reaches 165°F.
- Oven Method: Preheat oven to 400°F. Place breaded chicken on lined baking sheet. Spray with oil. Bake 20–24 minutes, flipping halfway. Optional: broil for 2–3 minutes at the end for extra crisp.
- Prepare the Salad: Toss romaine with desired amount of Caesar dressing. Add grated hard-boiled eggs and cracked black pepper.
- Assemble: Top each crispy cutlet with Caesar salad. Add a squeeze of fresh lemon and serve immediately.
Notes
Do not overcrowd the air fryer basket; cook in batches if needed.
The thicker your Greek yogurt, the more water you may need to thin the dressing.
- Prep Time: 20 mins
- Cook Time: 12 mins
Nutrition
- Calories: 420 kcal
- Sugar: 3 g
- Protein: 38 g
