Chicken Parmesan Caesar Cutlet
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.
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.