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Crispy Chicken Cutlet Caesar Salad

·

by

Emily Allara

Golden panko-breaded chicken cutlets over a crisp spring mix Caesar salad with a lightened-up yogurt Caesar dressing and shaved Parmesan.

Crispy Chicken Cutlet Caesar Salad

Print Recipe
Cook Time 45 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 chicken breasts sliced thin or pounded into cutlets
  • Salt and pepper to taste
  • All-purpose flour for dredging
  • Eggs beaten
  • Panko breadcrumbs
  • Oil for pan-frying
  • Equal parts store-bought Caesar dressing and Greek yogurt
  • Lemon juice to taste
  • Worcestershire sauce to taste
  • Salt and pepper to taste
  • Spring mix chopped
  • Shaved Parmesan cheese

Method
 

  1. Season the chicken cutlets with salt and pepper. Set up a dredging station: flour in one dish, beaten eggs in a second, and panko breadcrumbs in a third.
  2. Dredge each cutlet in flour, then egg, then press into the panko to coat evenly on both sides.
  3. Heat oil in a pan over medium-high heat and pan-fry the cutlets until golden brown and cooked through, a few minutes per side.
  4. While the chicken cooks, whisk together the store-bought Caesar dressing and Greek yogurt in equal parts, then mix in lemon juice, Worcestershire sauce, salt, and pepper.
  5. Toss the spring mix with the yogurt Caesar dressing.
  6. Top the salad with shaved Parmesan and slice the chicken cutlets to serve on top.

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