Chicken Caesar Cutlets

5 from 2 votes

Chicken Caesar Cutlets

These Chicken Caesar Cutlets are a quick and delicious meal combining crispy chicken with classic Caesar salad flavors. Perfect for lunch, dinner, or meal prep, these cutlets are cooked in the air fryer and paired with fresh romaine and Parmesan. Easy to make and family-friendly.

Prep Time15

Cook Time12

Course: Chicken recipes

Cuisine: French

Keyword: chicken caesar, chicken caesar cutlets

Servings:

Author: chefjar

Equipment

Instant Vortex Air Fryer

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

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.

Nutrition