Chicken Cutlets and Caesar Salad

Crispy chicken cutlets, homemade Caesar salad, and a little lemon on the side—this combo is simple but never boring. If you’re craving something comforting, crunchy, and full of flavor, this one’s for you.

For the Chicken Cutlets:

• 2 boneless, skinless chicken breasts (sliced in half and pounded to about ¼ inch thick)

• 1 cup all-purpose flour

• Salt and black pepper

• 2 large eggs

• 1 tablespoon water

• 1 ½ cups panko breadcrumbs (or regular)

• ½ cup freshly grated Parmesan cheese

• 1 teaspoon dried basil

• 1 teaspoon dried parsley

• 1 teaspoon garlic powder

• ½ teaspoon smoked paprika (to taste)

• Olive oil, for frying

• Lemon wedges, for serving

  
  

For the Caesar Salad:

• 2–3 anchovy fillets, minced (or 1 tsp anchovy paste)

• 2 cloves garlic, grated

• 2 teaspoons Dijon mustard

• 1 egg yolk (or 1 tablespoon mayo if avoiding raw egg)

• 2 tablespoons freshly squeezed lemon juice (half a lemon)

• 2 teaspoons Worcestershire sauce

• ⅓ cup olive oil

• ½ cup finely grated Parmesan cheese (to taste)

• Black pepper, to taste

• 1 large head romaine lettuce, chopped

Instructions:

1. Butterfly the chicken breasts and place them between two sheets of parchment, foil, or plastic wrap. Use a meat mallet, rolling pin, or heavy pan to pound them to an even ¼-inch thickness

2. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.

3. Set up three shallow bowls:

   • In the first, combine the flour with a generous pinch of salt and black pepper.

   • In the second, whisk together the eggs, water, and a pinch of salt and pepper. (Optional: grated garlic and a touch of dijon)

   • In the third, combine panko, Parmesan, basil, parsley, garlic powder, smoked paprika, salt, and pepper.

4. Dredge each chicken breast thoroughly in the seasoned flour, shaking off any excess.

5. Dip the floured chicken into the seasoned egg mixture, letting the excess drip off.

6. Press the chicken firmly into the breadcrumb mixture, coating evenly on both sides.

7. Place the breaded cutlets on a wire rack or tray and let them sit for 5–10 minutes while you prep the dressing. This helps the coating stick.

8. To make the Caesar dressing, add the anchovies to the bottom of a large bowl and mash them into a paste using two forks. Add the grated garlic and mix it into the anchovy paste until well combined.

9. Add the Dijon mustard, egg yolk, lemon juice, and Worcestershire to the bowl and whisk to combine.

10. While whisking continuously, slowly drizzle in the olive oil to emulsify the dressing.

11. Stir in the grated Parmesan and season with black pepper to taste. Adjust lemon or anchovy (for saltiness) if needed.

12. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom generously (about 1/2 inch).

13. Once the oil is hot (about 350°F), add the chicken cutlets in batches. Do not overcrowd the pan.

14. Cook each cutlet for 3–5 minutes per side, or until golden brown and cooked through. You may need to turn the heat down to medium if the oil gets too hot.

15. Transfer to a paper towel-lined plate or a wire rack to drain. Season with flakey salt while hot, if desired.

16. Toss chopped romaine lettuce with the Caesar dressing and more Parmesan cheese.

17. Serve the crispy chicken cutlets with the Caesar salad and lemon wedges. You can slice the cutlets and lay them over the salad, serve them on the side, or spoon the salad directly on top—whatever feels right. Enjoy!

Prep Time: 25 minutes

Cook Time: 15 - 20 minutes

Total Time: 45 minutes