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These Chicken Caesar Cutlets are quick and easy to make, and they are packed with protein, making them perfect for lunch or dinner. Cooked in the air fryer, these cutlets are also great for meal prep.
Chicken Caesar Cutlets
This dish combines the classic flavors of Caesar salad with crispy chicken cutlets for an easy and delicious meal. With this recipe, you won’t need to make multiple dinners to satisfy picky eaters. It’s guaranteed to impress the whole family—and don’t be surprised if they ask for seconds.
If you enjoyed this Chicken Caesar Cutlets, be sure to check out other delicious chicken breast recipes like Air Fryer Parmesan Crusted Chicken with Mayo, Baked Ranch Chicken, Baked Chicken Parmesan, Crusted Chicken Romano, or Baked Breaded Chicken Cutlets.
Ingredient Notes
- Chicken Breasts: Use large, boneless, skinless chicken breasts. Cutting them in half horizontally ensures even cooking and makes more surface area for the crispy coating.
- Mayo and Greek Yogurt: Whole egg mayo provides richness, while sour cream adds tanginess.
- Olive Oil: Use high-quality olive oil for the dressing to enhance flavor. It can be substituted with avocado oil.
- Garlic: Fresh garlic cloves, crushed or grated using a microplane, ensure a strong, aromatic flavor.
- Anchovy Fillets: They add a depth of umami to the dressing. Finely chop them into a paste. You can also omit them if you prefer a milder taste.
- Lemon Juice: Freshly squeezed lemon juice is best for a bright, tangy flavor.
- Dijon Mustard: Adds a slight kick and depth to the dressing.
- Worcestershire Sauce: Use a small amount as it is quite potent.
- Parmesan Cheese: Use freshly grated Parmesan for the best flavor. It’s used in both the dressing and the breading mixture.
- Breadcrumbs: A mix of panko and Italian breadcrumbs provides the perfect crispy coating. Panko offers a light, airy texture, while Italian breadcrumbs add flavor.
- Eggs and Flour: Eggs help the breadcrumbs adhere to the chicken, and flour provides a base layer for the coating.
- Romaine Lettuce: Adds a refreshing crunch to the dish.
- Cooking Oil Spray: Use to lightly coat the chicken before air frying to ensure a crispy finish.
🔪How to Make Chicken Caesar Cutlets
Combine all the dressing ingredients in a small bowl or blender. Mix or blend until smooth. Add salt and pepper to taste. If needed, add water to thin it out. Taste and adjust seasoning if necessary.
Place chicken on a cutting board, cover with plastic wrap, and pound evenly. Season both sides with salt and pepper.
Place flour in a shallow bowl. Beat eggs in another bowl. In a third bowl, mix panko, Italian breadcrumbs, and Parmesan. Dredge each chicken fillet in flour, then egg, then breadcrumbs.
Place in air fryer basket and spray with cooking oil. Air fry at 390°F (200°C) for 12-13 minutes. After 7 minutes, flip the chicken and spray with oil again. Continue cooking for 5-6 minutes.
Toss romaine and shaved Parmesan with half of the Caesar dressing, adding more if needed. Serve the salad on top of the chicken with freshly grated Parmesan and a squeeze of lemon.
Recipe Tips
- For a smoother and creamier Caesar dressing, use a hand blender to blend the ingredients instead of just mixing. This ensures that all components, especially the anchovy paste and garlic, are fully emulsified and well-incorporated.
- Even Thickness: Pound the chicken breasts to an even thickness to ensure they cook uniformly and stay juicy.
- Crispy Coating: For an extra crispy coating, press the breadcrumb mixture firmly onto the chicken fillets.
- Air Fryer Tips: Spray the chicken with cooking oil before and after flipping in the air fryer to achieve a golden, crispy crust.
- Prevent Sticking: Spray the air fryer basket with cooking oil spray before placing the cutlets inside.
Making Ahead
To make ahead, follow the recipe up to the point of cooking. After coating the chicken with the breadcrumb mixture, place the cutlets on a baking sheet and cover with plastic wrap. Refrigerate for up to 24 hours. When ready to cook, proceed with air frying as directed.
🗄️Storage and Reheating
Store leftover Chicken Caesar Cutlets in an airtight container in the refrigerator for up to 3 days. To reheat, place the cutlets in the air fryer and cook at 350°F (175°C) for 4-6 minutes, or until warmed through and crispy.
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Chicken Caesar Cutlets
Equipment
Ingredients
Dressing:
- 1/4 cup whole egg mayo, full fat or reduced fat
- 1/3 cup Greek yogurt or sour cream, full fat or reduced fat
- 2 tablespoons olive oil
- 1 clove garlic, crushed or grated, using microplane
- 2 anchovy fillets, finely chopped
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons freshly grated Parmesan cheese
- Salt and pepper for seasoning
- Water, as needed
For the Chicken:
- 2 LARGE boneless skinless chicken breasts, 2 pounds, cut in half horizontally to make 4 fillets
- Salt and pepper, to taste
- 1/2 cup flour
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 1/2 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- Avocado or olive oil spray
For the Salad:
- 4 hearts of Romaine, torn into pieces
- 1/2 Cup shaved Parmesan
Instructions
- Make the Caesar Dressing: Combine all the dressing ingredients in a small bowl or blender. Mix or blend until well combined and smooth. Add salt and pepper to taste, then mix or blend again. If needed, add some water to thin it out. Taste test to adjust seasoning if needed.
- Prep the Chicken: Place the chicken on a cutting board, cover with plastic wrap, and pound evenly with a rolling pin or meat tenderizer. Season both sides with salt and pepper.
- Place the flour in a large shallow bowl.
- Beat the eggs in a second large shallow bowl.
- In a third large shallow bowl, stir together the panko, Italian breadcrumbs, and Parmesan.
- Dredge each chicken fillet in flour, then egg, then the breadcrumb mixture (press the breadcrumbs on with your fingers) and place in your air fryer basket. Spray with cooking oil spray.
- Cook the Chicken: Air fry at 390°F (200°C) for 12-13 minutes. After 7 minutes, open the air fryer and carefully flip the chicken, and spray with cooking oil spray again. Continue cooking for an additional 5-6 minutes, depending on the size of the chicken breast. You might need to cook it in batches of two.
- Prepare the Salad: Toss the romaine and shaved Parmesan with half of the Caesar dressing, adding more as needed.
- Serve the salad on top of the chicken with some freshly grated Parmesan and a squeeze of lemon.
- Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These cutlets were so flavorful! The crispy coating and that rich Caesar dressing on top made every bite irresistible.
Thanks for the kind words, Jake! A side salad sounds like the perfect pairing—glad you enjoyed it!
Amazing recipe! Even my extremely picky kids loved this chicken! Highly recommend
Thank you so much, Caroline! I’m so happy to hear your kids loved it — that’s the best compliment ever. 😊 Thanks for trying the recipe and for the lovely feedback!