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
For the Caesar Dressing:
- 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)
For the Chicken Cutlets:
- 2 boneless, skinless chicken breasts (butterflied into 4 thin cutlets)
- Kosher salt
- Cracked black pepper
Breading Station:
- 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
For the Salad:
- 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.
- Anchovy paste adds classic Caesar flavor but does not taste fishy.
- Store components separately for best texture.
- Reheat cutlets in air fryer at 350°F for 3–5 minutes to keep them crispy.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Air Fryer
- Cuisine: American
Nutrition
- Serving Size: 1 cutlet with salad
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 165 mg