Name: Caesar Salad Chicken Cutlets
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 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 (minced); 1 teaspoon anchovy paste; 1.5 – 2 tablespoons lemon juice (fresh squeezed); Pinch kosher salt; Few turns cracked black pepper; 8-10 ounces romaine lettuce (roughly chopped); 2 hard boiled eggs (grated); 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)

Caesar Salad Chicken Cutlets

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Caesar Salad Chicken Cutlets are a delicious twist on two beloved classics, combining crispy, golden chicken cutlets with fresh romaine lettuce and a creamy dressing. This dish is perfect for busy weeknights or family gatherings, offering a satisfying meal that’s packed with protein and flavor. In just 25 minutes, you can impress your loved ones with this quick and easy recipe that’s not only tasty but also great for meal prepping. Serve it up with lemon wedges and enjoy the delightful crunch and savory goodness in every bite!

Author: Gianna
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: Serves 4
Category: Main
Method: Frying
Cuisine: American

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 (minced)
1 teaspoon anchovy paste
1.5 – 2 tablespoons lemon juice (fresh squeezed)
Pinch kosher salt
Few turns cracked black pepper
8–10 ounces romaine lettuce (roughly chopped)
2 hard boiled eggs (grated)
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)

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Instructions

Prepare the dressing by mixing Greek yogurt, mayonnaise, Dijon mustard, grated parmesan, capers, minced garlic, anchovy paste, lemon juice, salt, and pepper in a bowl.
In another bowl, combine chopped romaine lettuce and grated hard-boiled eggs; drizzle with dressing and mix gently.
Season chicken cutlets with salt and pepper. Set up three bowls: one with beaten egg and milk; one with cornstarch mixed with salt and pepper; one with panko breadcrumbs, Italian breadcrumbs, and parmesan cheese.
Dredge each cutlet in cornstarch, dip in the egg mixture, then coat with the breadcrumb mixture.
Cook the cutlets until golden brown in an air fryer at 375°F (190°C) for about 15 minutes total.
Serve alongside the salad mix and lemon wedges for added flavor.

Nutrition

Serving Size: 1 cutlet + salad (250g)
Calories: 420
Sugar: 3g
Sodium: 580mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 28g
Cholesterol: 150mg

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