Chicken Cutlet Caesar Salad
Crispy breaded chicken cutlets top a fresh, crunchy salad with a simple and creamy homemade Caesar dressing.
Ingredients
- 1 ½ lbs boneless skinless chicken breasts, about 2 large breasts, 680g
- Kosher salt and black pepper
- 1 cup all-purpose flour 125g
- 3 large eggs
- 1 ½ cups panko breadcrumbs 115g
- 1 cup grated Parmesan cheese divided, 100g
- ½ cup neutral oil for frying, 120ml
- 2 heads romaine lettuce chopped
- 1 bunch lacinato kale stems removed and thinly sliced
- 1 medium fennel bulb cored and thinly sliced
- 1 cup mayonnaise 225g
- 1 tbsp Worcestershire sauce 15ml
- 1 tbsp anchovy paste 15g
- 1 tbsp fresh lemon juice 15ml
- 1 tsp Dijon mustard 5g
- 1 ½ tbsp olive oil 22ml
- 1-2 cloves garlic minced
Instructions
- First, make the dressing. In a medium bowl, whisk together the mayonnaise, Worcestershire sauce, anchovy paste, lemon juice, Dijon mustard, olive oil, minced garlic, and ⅓ cup (35g) of the grated Parmesan cheese. Season with salt and pepper to taste. Set aside.
- Prepare the salad greens. In a large salad bowl, combine the chopped romaine, sliced kale, and sliced fennel. You can wash and dry the greens before or after chopping.
- Slice the chicken breasts in half horizontally to create 4 thinner cutlets. Place them between two sheets of plastic wrap and pound to an even ½-inch thickness. Season both sides of each cutlet generously with salt and pepper.
- Set up a breading station with three shallow dishes. Place the flour in the first dish. Lightly beat the eggs in the second. In the third, combine the panko breadcrumbs and the remaining ⅔ cup (65g) Parmesan cheese.
- Coat each chicken cutlet first in flour, shaking off the excess. Then dip it into the egg, letting any extra drip off. Finally, press the cutlet firmly into the panko mixture, coating both sides completely.
- Heat the neutral oil in a large skillet over medium-high heat. When the oil is shimmering (about 350°F / 175°C), carefully add two cutlets. Cook for 2-3 minutes per side, until golden brown and cooked through. Transfer to a wire rack.
- Check that the chicken is cooked to a safe internal temperature of 165°F (74°C). Repeat with the remaining two cutlets, adding more oil if the pan looks dry.
- Add a few spoonfuls of dressing to the salad greens and toss to coat. Divide the salad among four plates. Slice the warm chicken cutlets and place them on top of the salad. Serve immediately, with extra dressing and Parmesan cheese on the side.
Notes
Food Safety: Always cook chicken to a safe minimum internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.
Don't overcrowd the pan when frying the chicken. Cooking in batches ensures the oil temperature stays high, which results in a crispier crust.
The Caesar dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Thinly slicing the fennel is key. A mandoline works well for this if you have one, but a sharp knife is also fine.