20 Minute Crispy Chicken Caesar Salad
Recipe Overview
Overview
This 20 Minute Crispy Chicken Caesar Salad is a delightful twist on a classic dish, combining the crunch of crispy chicken cutlets with the freshness of a homemade Caesar salad. The chicken is pounded thin for optimal breading, ensuring each bite is packed with flavor and texture. The quick Caesar dressing, made with mayonnaise, Parmesan, and anchovy paste, adds a rich and savory element that elevates the salad.
The use of fresh greens like little gem lettuce and raw fennel not only enhances the salad’s flavor but also adds a vibrant crunch. The preparation is straightforward, making it an excellent choice for a weeknight dinner. The three-step breading process ensures that the chicken cutlets are perfectly crispy, while the dressing ties everything together beautifully.
This recipe is not just about the chicken; it’s about creating a balanced dish that feels indulgent yet fresh. The combination of flavors and textures makes it a standout meal that can impress guests or satisfy a craving for something hearty and delicious. Whether you’re a seasoned cook or a beginner, this recipe is approachable and rewarding, making it a must-try for anyone looking to elevate their salad game.
Recipe Details
Steps & Tips
Grab four 6 oz chicken breast fillets.
Sprinkle salt on both sides of the chicken breasts.
Tip: Salt the chicken breasts to help them hold onto moisture during cooking.
Place a salted breast in a freezer bag and pound it 10 to 12 times.
Set the pounded chicken cutlets aside to dry brine.
Cut little gem lettuce, raw fennel, and lonado kale for the salad.
Cut the lettuce in half and chop into 1-inch chunks.
Run a knife through the kale, cutting it super thinly.
Tip: Cut kale super thinly to avoid a tough texture in the salad.
Slice the fennel thinly using a mandolin.
Tip: Use a mandolin to slice fennel thinly for better texture in the salad.
Wash the greens to remove dirt and refresh them.
Tip: Wash greens with cold water to refresh them and maintain crunchiness.
Combine mayo, Parmesan, anchovy paste, mustard, olive oil, black pepper, salt, lemon juice, and garlic in a bowl.
Stir everything together to combine.
Tip: A rustic Caesar dressing can still taste amazing, even if not perfectly smooth.
Drop flour onto a plate and whisk eggs in a second tray.
Combine panko breadcrumbs, Parmesan, salt, and black pepper in a bowl.
Tip: Use crumply grated Parmesan for better adherence to the cutlet.
Coat each cutlet in flour, then egg, and finally the breadcrumb mixture.
Tip: Ensure there are no bare spots in the breading to maintain crispiness.
Heat oil in a non-stick pan over medium heat.
Carefully drop two cutlets into the hot oil.
Tip: Drop cutlets into oil away from your body to prevent splashing.
Fry the first side for 2 and 1/2 minutes, then flip.
Tip: Let the chicken rest on a wire rack to drain excess oil after frying.
Move fried cutlets to a wire rack or paper towel-lined plate to drain.
In a bowl, combine salad mix, Parmesan, and Caesar dressing.
Place salad on top of the warm chicken cutlet.
Top with more dressing, Parmesan, and fresh cracked black pepper.
Tip: Top the salad with fresh cracked black pepper for added flavor.
Ingredients
Ingredient: Dairy
→ Substitution: Nutritional Yeast
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Fish
→ Substitution: Capers
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Pounding chicken cutlets increases surface area for better breading adhesion.
- •Using a three-step breading process ensures a crispy texture.
- •Anchovy paste is a convenient alternative to whole anchovies in Caesar dressing.
- •Refreshing greens with cold water helps maintain their crunchiness.
