Caesar Salad over Crispy Chicken Cutlets
Looking for a delicious cool-weather salad? Try a perfectly crispy chicken cutlet topped with a classic Caesar salad of fresh romaine, shaved Parmesan, and crunchy croutons. Drizzled with creamy Caesar dressing for a satisfying blend of textures and flavors in every bite.
INGREDIENTS
- 1 lb. chicken breasts, butterfly into four thin cutlets
- 1 large egg
- 1 tablespoon 2% milk
- ¼ cup AP Flour
- 1 tbsp kosher salt
- ½ tbsp cracked black pepper
- ¼ cup panko breadcrumbs
- ¼ cup Italian Seasoning
- ¼ cup grated parmesan cheese
- 8 oz chopped Romaine
- 3 Oz Ceaser Dressing
- Shaved Parmesan for Garnish
INSTRUCTIONS
- Add flour, kosher salt and cracked black pepper to one pan . Mix well.
- Add one large egg and milk to the second pan. Whisk well.
- Add grated parmesan cheese, panko breadcrumbs and Italian breadcrumbs to the third plate. Mix well.
- Next, butterfly two chicken breasts into four thin cutlets. Lightly season the chicken with kosher salt and cracked black pepper. Run the cutlets through the breading station. Start with the flour mixture, followed by the egg mixture then finally the breadcrumb mixture, making sure each cutlet is well coated.
- Preheat the air fryer to 390 degrees. Spray the basket with avocado oil spray. Add the chicken cutlets making sure not to overcrowd the basket. The cutlets should not overlap. Spray the cutlets with avocado oil spray and bake for 10 minutes flipping halfway through. Spray the second side with avocado oil spray so they get crispy and golden brown. Work in batches if necessary.
- Wash, dry, and chop your romaine lettuce. Add the lettuce to a large mixing bowl. Add as much or as little dressing as you desire. Place Chicken on Plate and Place Salad on Top. Garnish With Parmesan
