Crispy Chicken Caesar Salad Cutlets

This deconstructed crispy chicken Caesar salad is the perfect quick lunch or dinner, and is guaranteed to stay on your rotation! If you prefer less dressing, save the leftovers in the fridge in an air tight container up to a week.

Cuisine

American

Course

Lunch, Dinner

Duration

45 Minutes

Cooking Technique

Air Fry

Keywords

Chicken Breast, Crispy Chicken, Healthy, Instant Pot Culinary Team, Parmesan, Quick and Easy, Salad, Spring, Summer, Weeknight Meals

Prep Time

25 Minutes

Cook Time

18 Minutes

Servings

4 Servings

Ingredients

1 cup flour
2 eggs
2 cups panko breadcrumbs
2 tsp salt, plus more to taste
1 tsp black pepper, plus more to taste
1 cup grated parmesan, divided
4 chicken breasts, thin cut
3 egg yolks
1 tbsp Dijon mustard
4 anchovies, minced
½ cup avocado oil
1 garlic clove, grated on microplane
1 lemon, halved
1 head romaine lettuce, roughly chopped
Organic, non-propellant avocado spray as needed

Instructions

Prepare a breading station. In one bowl, place the flour. In a separate bowl, whisk together the whole eggs. In a third bowl, combine the panko breadcrumbs, salt, pepper, and half of the grated parmesan.
Coat the chicken in the flour mixture, then the egg mixture, then the breadcrumb mixture. Make sure to pat down the breadcrumb mixture to ensure an even coating. Set aside and continue until all chicken pieces are breaded.
Preheat the air fryer to 400˚F / 205˚C. Place the chicken in the basket, careful not to overlap. Spray with non-propellant organic avocado spray.
Air fry for 15-18 minutes until golden and crispy, flipping the chicken over halfway and spraying with more organic avocado spray. Repeat with remaining breaded chicken cutlets as necessary.
Meanwhile, in a medium mixing bowl, whisk the egg yolks and mustard until combined.
Very slowly pour the avocado oil into the bowl while whisking the other hand. Do not pour too fast or the emulsion will break. A thick mayonnaise will form.
Mix in the anchovies, remaining grated parmesan, grated garlic, juice from half the lemon, and salt and pepper to taste. Toss the chopped romaine with the dressing.
Arrange the salad on top of the chicken cutlets. Cut the remaining half of the lemon into wedges and serve. Enjoy!