This recipe is loaded with golden breaded chicken cutlets, crisp romaine, fresh Parmesan, and a bold homemade Caesar dressing that’s creamy and packed with flavor.
WHY YOU'LL LOVE THIS RECIPE
This chicken caesar salad is dependable. The chicken can be marinated ahead, the dressing can be made early, and once everything is ready, the salad comes together fast.
INGREDIENTS
Here is what you'll need for the crispy chicken: Chicken breasts, Olive oil, Garlic powder, Italian seasonings, Paprika, Salt, Black pepper, Panko breadcrumbs, Parmesan cheese, Eggs
Place the chicken in a large bowl. Add the olive oil, garlic powder, Italian seasoning, paprika, salt, and black pepper. Toss well then let it marinate for 30 to 60 minutes.
STEP 1: SEASON THE CHICKEN
STEP 2: BREAD THE CHICKEN
Set up a breading station with a bowl of beaten eggs, and panko mixed with the Parmesan cheese. Dip the chicken into the egg, then press into the panko mixture.
STEP 3: FRY THE CHICKEN
In a large skillet, heat vegetable oil to 350°F. Fry the chicken cutlets for 2 to 3 minutes per side, or until they are golden brown and fully cooked through.
STEP 4: MAKE THE DRESSING
In a bowl, whisk together the mayonnaise, Parmesan, Worcestershire sauce, stone ground mustard, minced garlic, black pepper, anchovy paste, and lemon juice until smooth
STEP 5: ASSEMBLE THE SALAD
Add the chopped romaine to a large bowl and toss it with dressing. Top with the crispy chicken cutlets, more fresh Parmesan, and extra dressing if you want.
VARIATIONS
You can roll this recipe into a wrap for an easy lunch, or use grilled chicken with kale and romaine for a lighter salad.
STORAGE TIPS
Store the chicken, dressing, and lettuce separately if possible. The chicken will keep in an airtight container in the fridge for up to 3 days, and the dressing will keep for up to 4 days.
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