Chicken Ceasar Cutlets

Ingredients:

2 boneless chicken breasts

Bread Crumbs

All purpose flour

2-3 eggs

Romaine lettuce

1½ cups mayonnaise 

1 tbsp yellow mustard

1 tbsp anchovy paste

1 tbsp worcestershire

4 garlic cloves

½ lemon juice and zest

1¼  cup parmigiano-reggiano finely grated

¼ tsp black pepper

Optional: Parmesan

How to Make Crispy Chicken Caesar Cutlets
Golden, crispy cutlets topped with tangy caesar salad, this recipe turns a simple dinner into something crave-worthy. With crunchy breaded chicken and a rich, homemade caesar dressing, it’s a satisfying twist on the classic salad.

Start by slicing 2 boneless, skinless chicken breasts thinly, cutting them in half horizontally works best. Prepare three shallow bowls: one with all-purpose flour, one with 2–3 beaten eggs, and one with breadcrumbs. Coat each chicken piece in the flour first very thoroughly, then dip it in the egg mixture, and finally press it into the breadcrumbs until fully coated (the more the better).

Heat a generous drizzle of cooking oil in a skillet over medium-high heat. Once the oil is hot, add the breaded chicken cutlets in batches. Cook each side for about 3–4 minutes, or until golden brown and fully cooked through. The coating should be crisp and the chicken tender inside. Transfer to a paper towel–lined plate to drain.

While the chicken rests, prepare your caesar salad. In a large bowl, combine 1½ cups of mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon anchovy paste, 1 tablespoon Worcestershire sauce, the juice and zest of ½ a lemon, 4 finely minced garlic cloves, ¼ teaspoon black pepper, and 1¼ cups of finely grated parmigiano-reggiano. Mix until creamy and smooth. Toss with chopped romaine lettuce until the leaves are well coated.

To plate, lay the crispy cutlets on the base of your dish and pile the caesar salad generously on top. Finish with a sprinkle of extra Parmesan if desired.