Chicken Caesar Cutlets (High Protein, 30 Minutes)
This post may contain affiliate links. If you click and purchase, we may earn a small commission. Read our full disclosure.These chicken Caesar cutlets deliver every single time. Crispy breaded chicken topped with fresh romaine, shaved parmesan, and a creamy Caesar dressing. It’s comfort food that actually hits your macros. We’re talking 40+ grams of protein per serving and ready in under 30 minutes. Yes, really.
Keep it simple with your favorite store-bought Caesar dressing or make your own using your favorite recipe. I like to get a little wild and drizzle hot honey over mine at the end, but you do you.
Scroll down for all the ways to serve these (wraps, sandwiches, deconstructed for the kids who don’t want things touching – been there), plus meal prep tips so you can have crispy chicken ready all week.
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Why you’ll love this recipe
- High protein, every time – 40+ grams of protein per serving without even trying
- Ready in under 30 minutes – weeknight dinner that actually gets eaten
- One recipe, endless meals – wraps, sandwiches, salad bowls, meal prep
- Great for meal prep – make a big batch and use the cutlets all week
Ingredients and Substitutions:
These are the main ingredients and substitutions for these chicken caesar cutlets recipe. See the recipe card below for the full ingredient list and instructions.
Boneless Skinless Chicken Breasts or Pre-Cut Cutlets
If using whole breasts, you want to pound to even ½ inch thickness for an even cook.
Italian Seasoned Breadcrumbs
Italian seasoned are recommended because all the flavor is there. You can use regular and season it with Italian seasoning if that’s all you have. Use panko for extra crunch or crushed croutons or even pretzels (seriously!) as a fun alternative.
Parmesan Cheese
You want to use grated over shredded for this so it adheres better to the crust. I always grate my parm fresh for the absolute best flavor – you can really taste the difference and it’s worth the extra step.
Eggs
The egg wash is what makes the coating stick.
Caesar Dressing
I use Bolthouse Creamy Caesar yogurt dressing for keep the macros nice but you can use your favorite or make your own!
Romaine Lettuce
Best when chopped fresh – the lettuce wilts fast once dressed so don’t dress ahead of time, wait until you’re ready to enjoy.
Cooking Variations
- Air fryer: no added oil needed, crispy crust, done in ~12–15 min. Try air fryer chicken cutlets.
- Baked: great for big batches, slightly less crispy. Try baked chicken cutlets with a drizzle of hot honey.
- Pan-seared: crispiest crust but uses more oil. Be sure to pound the chicken to an even thickness before breading.
Dietary Modifications
- For dairy-free, use a dairy-free dressing and omit the parmesan cheese.
- For gluten-free, use gluten-free breadcrumbs and dressing.
Tips on how to make this chicken Caesar cutlet recipe:
- Pound your chicken thin – this is non-negotiable. An even ¼ inch thickness means the chicken cooks fast and evenly and the crust gets golden all the way through before the inside dries out. Uneven chicken means one end is overcooked before the other is done.
- Season every layer – season the chicken itself, not just the breadcrumbs. Salt and pepper on the raw chicken before it hits the egg wash makes a huge difference in overall flavor.
- Use grated parmesan, not shredded – grated absorbs into the breadcrumb mixture and adheres to the crust. Shredded falls off and burns.
- Don’t skip the oil spray – a light spray of avocado oil before air frying or baking is what gives you that deep golden crust without any deep frying.
- Wire rack after cooking – transfer cutlets to a wire rack immediately after cooking. Resting them flat traps steam underneath and makes the bottom soggy.
- Dress the salad right before serving – romaine wilts fast once dressed. Top the cutlets at the last possible second for maximum crunch.
Serving Suggestions:
- Classic: this is what we’re going for: salad piled right on top of the hot cutlet, fresh lemon squeeze and extra parm.
- Deconstructed: cutlet on the side, caesar salad in a bowl – great for kids who don’t want things touching
- Wrap: slice the cutlet, roll into a high-protein wrap with the dressed romaine lettuce.
- Sandwich: on a toasted bun or sub roll – similar to my chicken cutlet sandwich. Add a drizzle of hot honey to spice it up.
- Also pairs beautifully with the blackened chicken vibe – blackened chicken caesar Salad
Recipe FAQs
Chicken caesar cutlets are crispy breaded chicken cutlets topped with fresh romaine, homemade or lightened-up caesar dressing, and parmesan – basically a deconstructed caesar salad served right on top of the chicken instead of in a bowl.
Yes! Air fry at 400°F for 12–15 minutes, flipping halfway, until golden and the internal temp reaches 165°F. The air fryer gives you that crispy crust with zero extra oil, which keeps the macros lower.
The cutlets themselves are excellent for meal prep and store in the fridge for up to 5 days. Make a big batch and use them through the week in sandwiches, wraps, or topped with caesar salad fresh each time.
It will vary based on serving size, but a serving built around 4–5 oz of chicken breast can land around 35–45g of protein. Using Greek yogurt Caesar dressing instead of a mayo-heavy version keeps fat lower without sacrificing flavor.
We are using store-bought dressing to save on time, but you can absolutely make your own macro-friendly dressing. A loose recipe you can play with is: 0% Greek yogurt as your base and add parmesan, dijon, lemon juice, a little or Worcestershire and garlic. Homemade dressing, baby.
The trick is to top with the salad right before serving, not ahead of time. Dress the romaine lightly — just enough to coat – and serve immediately. If meal prepping, store the chicken, salad, and dressing completely separately.
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Chicken Caesar Cutlets
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Ingredients
For the Chicken
- 1.5 lbs. boneless skinless chicken breast or precut cutlets
- 1/2 cup Italian seasoned breadcrumbs
- 1/2 cup parmesan cheese, grated
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. smoked paprika
- salt and black pepper
- 2 large eggs, beaten
- olive oil spray
For the Salad
- 4 cups finely chopped romaine lettuce
- 1/4 cup shredded parmesan cheese 28g
- 1/3 cup Bolthouse Creamy Caesar yogurt dressing 90g
- fresh cracked pepper
- salt, to taste
- 3/4 cup croutons, wait to put these on 42g
- shaved parmesan, for serving
Instructions
- Preheat your air fryer or oven to 400 degrees Fahrenheit. In a shallow bowl, mix breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, dried oregano, dried basil, smoked paprika, salt, and black pepper. This will be your coating mixture.
- Butterfly each chicken breast and cut in half to create thinner cutlets. You can also use a meat mallet to gently pound them to an even thickness. I like mine nice and even and thin.
- Dip each chicken cutlet into the beaten eggs, ensuring both sides are coated. Press each side of the chicken cutlet into the breadcrumb mixture, making sure the coating adheres well.
- Air fryer: Place the breaded chicken cutlets in a single layer in the air fryer basket, making sure they are not touching. You may need to cook in batches if there is not enough room. Lightly spray the top of the chicken cutlets with olive oil or avocado oil spray to help them crisp up. Air fry the chicken cutlets for 12-15 minutes, flipping halfway through, until they are golden brown and cooked through.
- Oven: Place the breaded chicken cutlets in a single layer on the prepared baking sheet, ensuring they are not touching. Lightly spray the top of the chicken cutlets with avocado or olive oil spray to help them crisp up. Bake the chicken breast in the preheated oven for 12 minutes, remove from the oven and flip, bake another 2-3 minutes.
- Check the internal temperature, which should reach 165 degrees Fahrenheit for safety. Cook time will vary depending on the size of your chicken breast.
- While the chicken cooks add the romaine to a medium mixing bowl. Season with salt and pepper and mix. Top with the Parmesan cheese and Caesar dressing. Mix to combine, coating every piece of lettuce. Add fresh cracked pepper as desired.
- Serve the chicken topped with the salad and 7 grams (2 Tbsp) of crushed croutons. Add additional shaved parmesan or an extra side of dressing for dipping if desired and enjoy!
Notes
- For 5 servings: 3.8oz cooked chicken and 65 grams of salad
- For 4 servings: 4.75 oz. cooked chicken and 81 grams of salad. 54 P / 18 F / 24 C
- For 6 servings 3.25 oz. cooked chicken and 54 grams of salad. 36 P / 12 F / 16 C
