Ingredients
Caesar 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 to thin)
Chicken Cutlets
- 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
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. Add water as needed to thin out the dressing. Taste and adjust seasoning accordingly.
- Prep the Chicken: Place the chicken fillets on a cutting board, cover with plastic wrap, and pound evenly with a rolling pin or meat tenderizer to an even thickness. Season both sides with salt and pepper.
- Prepare Dredging Stations: Place flour in one shallow bowl, beaten eggs in a second shallow bowl, and a mixture of panko breadcrumbs, Italian breadcrumbs, and grated Parmesan in a third shallow bowl.
- Coat the Chicken: Dredge each chicken fillet first in the flour, then dip in the beaten eggs, and finally press firmly into the breadcrumb mixture to coat thoroughly. Place each coated fillet into the air fryer basket and spray lightly with cooking oil spray.
- Cook the Chicken: Air fry the chicken at 390°F (200°C) for 12-13 minutes. After 7 minutes, carefully open the air fryer, flip each cutlet, and spray with cooking oil spray again. Continue cooking for another 5-6 minutes until the chicken is cooked through and golden brown. Cook in batches of two if necessary.
- Prepare the Salad: Toss the torn Romaine lettuce with half of the Caesar dressing and the shaved Parmesan cheese. Add more dressing if desired to coat the lettuce evenly.
- Assemble and Serve: Serve the dressed Romaine salad on top of the warm chicken cutlets. Sprinkle with freshly grated Parmesan and a squeeze of fresh lemon juice for an added bright flavor.
- Enjoy: Dig in and enjoy this delicious, crispy, and creamy Chicken Caesar Cutlet meal!
Notes
- You can substitute sour cream for Greek yogurt in the dressing according to preference.
- If you don’t have an air fryer, you can bake the cutlets in an oven preheated to 400°F (200°C) on a wire rack for 18-20 minutes, flipping halfway through.
- If lemon juice is not desired, a little white vinegar can be used as a slight substitute for acidity in the dressing.
- Ensure chicken breasts are pounded evenly so they cook uniformly in the air fryer。
- The anchovies in the dressing add an authentic umami depth but can be omitted for a milder taste.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American
