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Air Fryer Chicken Caesar Cutlets: A Quick and Delicious Meal

Air Fryer Chicken Caesar Cutlets
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These Chicken Caesar Cutlets are a quick and delicious meal that combines crispy, air-fried chicken with the classic flavors of a Caesar salad. Perfect for lunch, dinner, or meal prep, this dish is easy to make and family-friendly. The chicken is coated in a flavorful breadcrumb mixture, air-fried to perfection, and served atop a fresh romaine salad with a homemade Caesar dressing. It’s a satisfying and balanced meal that’s sure to become a favorite!

Ingredients

Scale

For the Dressing:

  • ¼ cup whole egg mayo (full-fat or reduced-fat)
  • ⅓ cup Greek yogurt or sour cream (full-fat or reduced-fat)
  • 2 tablespoons olive oil
  • 1 clove garlic, crushed or grated
  • 2 anchovy fillets, finely chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons freshly grated Parmesan cheese
  • Salt and pepper, to taste
  • Water, as needed

For the Chicken:

  • 2 large boneless, skinless chicken breasts (about 2 pounds), cut in half horizontally to make 4 fillets
  • Salt and pepper, to taste
  • ½ cup flour
  • 2 large eggs
  • ½ cup panko breadcrumbs
  • ½ cup Italian breadcrumbs
  • ½ cup grated Parmesan cheese
  • Avocado or olive oil spray

For the Salad:

  • 4 hearts of romaine, torn into pieces
  • ½ cup shaved Parmesan

Instructions

1. Make the Caesar Dressing:

In a small bowl or blender, combine the mayo, Greek yogurt, olive oil, garlic, anchovies, lemon juice, Dijon mustard, Worcestershire sauce, and Parmesan. Mix or blend until smooth. Season with salt and pepper to taste. If the dressing is too thick, add a little water to thin it out. Taste and adjust seasoning as needed. Set aside.

2. Prep the Chicken:

  • Place the chicken fillets on a cutting board, cover with plastic wrap, and pound evenly to about ½-inch thickness using a rolling pin or meat tenderizer.
  • Season both sides of the chicken with salt and pepper.
  • Set up a dredging station:
    • Place the flour in a shallow bowl.
    • Beat the eggs in a second shallow bowl.
    • In a third shallow bowl, mix the panko, Italian breadcrumbs, and grated Parmesan.
  • Dredge each chicken fillet in flour, then dip in the beaten eggs, and finally coat with the breadcrumb mixture, pressing gently to adhere.

3. Cook the Chicken:

  • Preheat the air fryer to 390°F (200°C).
  • Place the breaded chicken fillets in the air fryer basket in a single layer (cook in batches if necessary). Lightly spray the chicken with oil.
  • Air fry for 12-13 minutes, flipping halfway through and spraying with oil again. Cook until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).

4. Prepare the Salad:

  • In a large bowl, toss the romaine and shaved Parmesan with half of the Caesar dressing. Add more dressing as needed.

5. Serve:

  • Place a chicken cutlet on each plate and top with the Caesar salad. Garnish with extra Parmesan and a squeeze of lemon juice.

Notes

  1. Pounding the Chicken: Ensure the chicken breasts are evenly pounded to about ½-inch thickness for even cooking and tenderness.
  2. Breadcrumb Coating: Press the breadcrumb mixture firmly onto the chicken to create a crispy, even crust.
  3. Air Fryer Cooking: Avoid overcrowding the air fryer basket to ensure the chicken cooks evenly and stays crispy.
  4. Dressing Adjustments: Taste the dressing and adjust the seasoning or acidity (lemon juice) to your preference. Add water to thin it out if needed.
  5. Meal Prep: Prepare the chicken and dressing ahead of time for a quick assembly during busy weekdays.

Nutrition

Find it online: https://recipes.gernarb.com/air-fryer-chicken-caesar-cutlets-a-quick-and-delicious-meal/