Caesar Salad Chicken Cutlets (Print Version)
Golden chicken cutlets paired with fresh Caesar salad and creamy homemade yogurt-Parmesan dressing.
# Ingredients:
→ Yogurt Caesar Dressing
01 -
1/2 cup plain Greek yogurt
02 -
1/4 cup mayonnaise
03 -
2 teaspoons Dijon mustard
04 -
1/4 cup grated Parmesan cheese
05 -
2 teaspoons capers, drained
06 -
2 cloves garlic
07 -
1 teaspoon anchovy paste or 2 anchovy fillets, minced
08 -
1 1/2 to 2 tablespoons fresh lemon juice
09 -
Kosher salt, to taste
10 -
Cracked black pepper, to taste
11 -
1 to 2 tablespoons water, optional, for thinning
→ Caesar Salad
12 -
8 to 10 ounces romaine lettuce, chopped
13 -
2 hard-boiled eggs, grated
14 -
Cracked black pepper, to taste
→ Chicken Cutlets
15 -
1 pound chicken breasts, butterflied into 4 cutlets
16 -
Kosher salt, to taste
17 -
Black pepper, to taste
→ Breading
18 -
1 large egg
19 -
1 tablespoon milk
20 -
1/4 cup cornstarch
21 -
Pinch kosher salt
22 -
Pinch black pepper
23 -
1/3 cup panko breadcrumbs
24 -
1/3 cup Italian breadcrumbs
25 -
2/3 cup grated Parmesan cheese
→ Garnish
26 -
1 lemon, cut into wedges
# Steps:
01 -
Combine Greek yogurt, mayonnaise, Dijon mustard, Parmesan cheese, capers, garlic, anchovy paste, and lemon juice in a food processor. Blend until smooth and creamy. Season with salt and black pepper to taste. Add water to adjust consistency if necessary. Refrigerate until needed.
02 -
Butterfly chicken breasts lengthwise to yield 4 thin cutlets. Season both sides with kosher salt and black pepper.
03 -
Arrange three shallow dishes: the first with cornstarch, salt, and black pepper; the second with whisked egg and milk; the third with a mixture of grated Parmesan cheese, panko breadcrumbs, and Italian breadcrumbs.
04 -
Dredge each cutlet in the cornstarch mixture, followed by the egg and milk mixture, and finally coat thoroughly with the Parmesan breadcrumb mixture.
05 -
Preheat air fryer to 390°F. Spray the basket with cooking spray. Place cutlets in a single layer and spray the tops with oil. Air fry for 10 to 12 minutes, flipping halfway through and spraying the second side. Cook until golden and internal temperature reaches 165°F.
06 -
Place chopped romaine lettuce in a large bowl and toss with desired amount of Caesar dressing. Top with grated hard-boiled eggs and cracked black pepper. Mix gently to combine.
07 -
Arrange a chicken cutlet on each plate, top with Caesar salad, and finish with a squeeze of lemon. Serve promptly.
# Notes:
01 -
For even browning, avoid overcrowding the air fryer basket and flip cutlets halfway through cooking.