Chicken Caesar Cutlets

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Crispy chicken cutlets topped with romaine, parmesan, and a store-bought Greek yogurt caesar dressing. Ready in 30 minutes with 40+ grams of protein per serving.

Prep Time15

Cook Time20

Course: Main Course

Cuisine: American

Calories: 379kcal

Author: Danielle Lima

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

Nutritional information is for 5 servings. Serving sizes listed below for 4 and 6. Nutritional information is an estimate and will vary with substitutions.

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

Nutrition