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Crispy Chicken Cutlet with Caesar Salad


Calories 530kcal, Fat 38.0g, Proteins 31.0g, Carbs 14.0g

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  • garlic • (use 1 large clove)
  • 3/4 cup (6 oz) Parmesan
  • 1 Tablespoon Dijon mustard
  • 4 Tablespoons mayonnaise
  • 1/2 Cup panko
  • 4 boneless, skinless chicken breasts
  • 1 head green leaf lettuce
  • kosher salt
  • ground pepper
  • white wine vinegar (or apple cider vinegar)
  • olive oil
  • 1 large egg



Step 1

1. Prep ingredients
Peel 1 large garlic clove and grate 1 teaspoon into a large bowl. Add 3 tablespoons vinegar to grated garlic. Finely grate Parmesan, keeping it separate.

2. Make dressing
Whisk Dijon and mayonnaise into bowl with garlic and vinegar. Gradually whisk in 2 tablespoons oil. Whisk in half of the Parmesan and several coarse grinds of pepper; season to taste with salt. Set aside for step 5.

3. Prep breading & chicken
Whisk 1 egg and 1 tablespoon water in a large shallow baking dish; season with salt and pepper. Transfer panko and remaining Parmesan to a separate shallow baking dish and season with salt and pepper. Pat chicken dry. Using a meat mallet, pound chicken to ¼-inch thickness; season all over with salt and pepper.

4. Bread & cook chicken
Dip each cutlet in egg mixture, then into panko-Parmesan mixture, pressing so crumbs adhere. Heat ⅛-inch oil in a large skillet over medium-high. Add cutlets in 2 batches, and cook until golden-brown and just cooked through, about 3 minutes per side. Repeat with remaining cutlets.

5. Finish salad & serve
Halve lettuce lengthwise, then cut crosswise into 1-inch pieces, discarding end. Transfer lettuce to the large bowl with dressing and toss well to combine. Serve chicken with Caesar salad alongside. Enjoy!

6. Carbo load
If you need to bulk this out for a crowd, or are just looking for a side, throw together a simple pasta accompaniment with an olive oil-garlic sauce, or even a butter-Parmesan sauce.

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Caesar Salad (classic) Caesar Salad