Crispy Chicken Caesar Salad

A plate with crispy breaded chicken cutlets and a fresh green caesar salad topped with grated parmesan cheese. A fork rests on the plate with a piece of chicken speared on it.

Crispy Chicken Caesar Salad

No ratings yet

This crispy chicken caesar salad has everything the restaurant version does, except you made it at home in 30 minutes. Italian seasoned breadcrumbs and parmesan crust onto pounded chicken cutlets, pan-fried until golden, then stacked over crisp romaine tossed in a two-minute Greek yogurt caesar. High-Protein, properly crunchy, and good enough that you will stop ordering it out.

PRINT RECIPE PIN RECIPE

Prep Time15

Cook Time10

Total Time25

Servings: people

Author: Molly Thompson

INGREDIENTS

Crispy Chicken

1 1/2 lbs boneless skinless chicken breast ideally 2 large chicken breasts
Kosher salt and pepper to taste
3 large eggs
1 1/2 cup Italian seasoned breadcrumbs I used Aleia’s gluten-free Italian breadcrumbs
1/3 cup finely grated parmesan cheese
6 Tablespoons avocado oil

Caesar Dressing and Salad

1/3 cup full fat plain Greek yogurt
2 Tablespoons grated parmesan cheese plus more for topping
1 clove garlic grated or minced
2 teaspoons dijon mustard
2 teaspoons Worcestershire sauce or anchovy paste
1 Tablespoon lemon juice about 1/2 lemon
1 teaspoon kosher salt
6 cups shredded kale or romaine

INSTRUCTIONS

Prep the chicken: Thinly slice each chicken breast in half to create a cutlet. Pound it to an even thickness of 1/4 inch, or just slightly thinner. Do not skip this, it ensures the chicken cooks through evenly.
1 1/2 lbs boneless skinless chicken breast
Dry and season the chicken: Pat it really dry with a paper towel and season both sides with kosher salt and fresh cracked black pepper.
Kosher salt and pepper to taste
Prep the dredging station: Whisk the eggs in a shallow bowl or dish. Stir together the parmesan cheese and breadcrumbs in a separate shallow dish.
3 large eggs, 1 1/2 cup Italian seasoned breadcrumbs, 1/3 cup finely grated parmesan cheese
Heat the oil: Pour the avocado oil oil in a large skillet over medium heat and bring the oil temperature to 350°F. This takes about 5 minutes to reach that temp. Use a thermometer to check if possible. You’ll know it’s done when the oil is glistening (not smoking) and when you drop breadcrumbs in it turns golden brown and sizzles within 30 seconds.
6 Tablespoons avocado oil
Bread the chicken: Using one hand (to keep your other hand clean), dip the chicken into the eggs and flip to coat. Transfer to the breadcrumb mixture and press each side down firmly to adhere.
Pan-fry the chicken: Working in batches of 2, add the chicken to the hot oil and cook until deeply golden brown and the internal temperature reaches 165°, 3-4 minutes on each side. Remove the chicken to a paper towel lined plate and repeat with remaining chicken. Let the chicken rest a few minutes while you make the salad.
Make the Caesar dressing and salad: In a medium bowl, whisk together the Greek yogurt, parmesan, garlic, dijon, worcestershire, lemon juice and salt. If you’re using kale, massage it with a drizzle of oil and a squeeze of lemon juice to soften. Add the dressing to the greens and toss to coat.
1/3 cup full fat plain Greek yogurt, 2 Tablespoons grated parmesan cheese, 1 clove garlic, 2 teaspoons dijon mustard, 2 teaspoons Worcestershire sauce, 1 Tablespoon lemon juice, 1 teaspoon kosher salt, 6 cups shredded kale or romaine
Serve: Add the chicken to a plate and pile it generously with Caesar salad. Finish with freshly grated parmesan cheese and fresh cracked black pepper.

Notes

Chicken size. You can skip slicing in half if your chicken comes thinner and has more breasts in a pack. As long as you have about 1 1/2 lbs of chicken and it’s 1/4-inch thick, you’re good. You can also buy pre-packaged chicken cutlets and make sure they’re even thickness to have the step of cutting.

Nutrition

Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!