Crispy Chicken Caesar
Crispy breaded chicken cutlets served over Caesar salad with romaine, Parmesan, and creamy dressing.
Equipment
- Mixing Bowls
- Shallow dishes for dredging
- Skillet / frying pan
- Whisk
Ingredients
Chicken & Breading
- 4 boneless, skinless chicken breasts (or cutlets) pounded to even thickness
- ½ cup all-purpose flour seasoned with salt and pepper
- 2 eggs beaten
- 1 cup breadcrumbs or panko seasoned (with garlic powder, Italian seasoning, etc.)
Salad & Dressing
- 1 head romaine lettuce, chopped
- ⅓ cup grated Parmesan cheese
- Caesar dressing (homemade or store-bought)
Instructions
- Season the chicken breasts with salt and pepper, then pound to even thickness if needed.
- Set up three shallow dishes: one with seasoned flour, one with beaten eggs, and one with breadcrumbs mixed with seasoning and Parmesan.
- Dredge each chicken piece in flour (tap off excess), then dip in egg, and finally coat with breadcrumb mixture, pressing gently so crumbs adhere.
- Heat oil in a skillet over medium-high heat. Fry the breaded chicken pieces for ~3–4 minutes per side (or until golden and cooked through). Drain on paper towels.
- In a large bowl, toss romaine lettuce with Caesar dressing and some Parmesan.
- Serve the crispy chicken over the dressed romaine. Garnish with extra Parmesan, freshly cracked pepper, and more dressing if desired.
Notes
For extra crispiness, use panko breadcrumbs and avoid overcrowding the pan. This salad works best when the chicken is freshly cooked so it stays crisp. Leftover chicken can be reheated in an oven or air fryer. You can also make your own Caesar dressing with anchovy, garlic, lemon, Dijon, mustard, olive oil, and egg or mayonnaise base.