Chicken Parmesan Cutlet Caesar

Crispy golden chicken cutlets topped with a crunchy green lettuce salad tossed in a cheat caesar salad dressing that is fresh and the perfect comfort meal. Serve with more parmesan on top to add more of that caesar flavor in every bite.

Sometimes I like taking my time in the kitchen and cooking an elaborate meal. This recipe is one of those. And while I absolutely LOVE a simple quick and easy recipe – these dishes are the reason why I fell in love with cooking and feeding people. It is not a recipe to prepare in a jiffy, it is a little effort and has a few components that to bring it all together however it is absolutely stunning and a comfort meal that is unlike another.

So this recipe is a cross between chicken parmesan and chicken caesar salad which makes for the most delicious meal to prepare if you are feeding a crowd. With some of the components being able to prepare ahead of time it can be prepared with little fuss if you work smart.

The recipe is broken into a few parts: the chicken cutlets, the caesar salad, the dressing, the tomato sauce. You can make the tomato sauce and dressing ahead. I also like to prep the lettuce for the salad ahead and keep it chilled. You can fry the cutlets ahead so when you are ready to serve you can place it under the broiler until the cheese is melted and serve. I must warn, by no means is this caesar salad dressing authentic, IT IS NOT! Please do not come for me, it is a dressing we enjoy that is lighter than the original. You can check out my caesar salad recipe here. So lets get to it.

What ingredients are needed to make this chicken parm caesar cutlet?

For the chicken cutlets we need chicken breast, which we flatten out with a rolling pin to even out the thickness, around 1/2 – 1/4 inch thick. For the coating we need flour, corn flakes, panko breadcrumbs (you can leave this out if you are using the cornflakes), corn starch, dried herbs, paprika, salt, pepper, egg, milk. For coating the fillets it is good t use one hand for the wet and one for the dry to keep it less messy.

For the salad I like using a combination of ice berg lettuce and romaine lettuce. You can add cabbage or other green leaves to add more depth and color. For the dressing we need greek yogurt, mustard, garlic, olive oil, herbs, parmesan cheese, salt and pepper. Also I like adding lemon juice to cut through it. If you like mayo, substitute half the yogurt for mayo instead.

For the tomato sauce you need canned tomatoes (it can be whole of chopped), fresh basil, gal irc, olive oil and cream cheese. This is the simplest tomato sauce but so delicious. The dish is finished with mozzarella cheese and more parmesan with seasoning as needed.

What equipment is needed to make this chicken parm caesar cutlet?

For the chicken you need a few deep dish trays, I also like to flatten the fillets between two sheets of cling film or baking paper and a rolling pin to keep the mess minimal. The sauce is made in a sauce pot and blended in a blender, you can strain in it but I don’t mind. As for the dressing everything is mixed in a bowl together until combined.

Serving this chicken parm caesar cutlet?

It is best served hot and the salad cold. The leaves tay crispy too. If you do not want to broil the cutlets and get the cheese melting you can just top it with parmesan cheese instead. It also goes well with garlic bread.

Looking for more main course meals?

Now that we have covered how to make this chicken parmesan cutlet caesar recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.

Chicken Parmesan Caesar Cutlet

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Course Brunch, Dinner, Lunch, Main Course

Cuisine American, French, Italian

Servings 4 people

Equipment

Deep dish trays
Whisk
Rolling Pin
Cling wrap/baking paper
Baking tray
Blender
Sauce pot

Ingredients

Chicken cutlets -

4 pcs large chicken breast
1/4 cup flour
1/4 cup panko breadcrumbs
1/4 cup crushed cornflakes
2 tbsp corn starch
1 tsp paprika
1 tsp dried herbs oregano, thyme or mixed
3 tsp salt
3 tsp black pepper
1 egg
1/4 cup milk
Vegetable oil for frying

Caesar salad -

1/2 head ice berg lettuce
6-8 leaves romaine lettuce

Dressing -

1/2 cup greek yogurt
1 tbsp dijon mustard
1 clove garlic minced
1 tsp dried oregano
1 lemon juice
1 tbsp olive oil
1/4 cup grated parmesan cheese
1 tbsp fresh parsley

Tomato sauce -

1 can chopped tomatoes
8-9 fresh basil leaves
2 cloves garlic whole
1 tsp stock powder veg or chicken
2 tbsp cream cheese
1 tbsp olive oil

Instructions

Tomato sauce

Place all the ingredients except for the cream cheese in a sauce pot on low to medium heat. Pour water into the can and shake it to remove any bits of tomatoes stuck to the can.
Pour into the pot and cook until bubbling, reduce the heat and let it simmer for 10-15 minutes until thicker.
Transfer to a blender, add the cream cheese and blend until smooth. Set aside.

Caesar salad dressing

Mix all the ingredients in a bowl, adjust the seasoning with salt and pepper as needed. If it is too thick add a little water to thin it out. If too thick add more yogurt.

For the salad

Chop the lettuce leaves and transfer to a bowl, add half the salad dressing and toss together, add more parmesan cheese if needed. Set in the fridge until ready to serve.

Chicken cutlets

In a large deep dish add the flour, panko, cornflakes, corn starch, paprika, 1 tsp salt and pepper, stir together and set aside. In another large deep dish add the egg, milk and whisk until smooth.
Place the boneless chicken breast between two sheets of cling wrap or baking paper. Using a rolling pin or a meat tenderizer beat the fillets to flatten them and even out the thickness. Repeat the process with all the pieces of chicken and remove the cling wrap/baking paper.
In a skillet on medium heat add the vegetable oil and let it get hot while you coat the chicken fillets.
Dunk the chicken fillets into the milk mixture and then into the dry flour mixture, pat down the fillets into the dry mixture to ensure it is even coated. Place in a tray and repeat the process with the remaining cutlets.
Fry the cutlets for 3 minutes on each side and make sure it is cooked through, if you cut into it the meat should be white and the juices should run clear.
Place on kitchen paper towel and allow the excess oil to drain out. Repeat with the other cutlets.
In a baking tray place the fried cutlets, top with mozzarella cheese and place under the broiler in the oven. Cook until the cheese has melted and has a little color.

Assembly

In a serving platter add the tomato sauce at the bottom, place the chicken cutlet on top, grate over more parmesan cheese. Add the caesar salad and serve with more dressing if needed.

Notes

Make the sauce and salad dressing a day ahead to reduce the preparation as needed.
Make sure to pat the cutlets into the dry mixture thoroughly to ensure the entire cutlet is coated with the dry mix.
The cutlets can be fried earlier and placed under the broiler when ready to serve.

Annika Eats

Hi Ninja!

Chicken Parmesan Cutlet Caesar

What ingredients are needed to make this chicken parm caesar cutlet?