Ingredients

For the Crispy Chicken Cutlets:

• 4 chicken breast filets (6 oz each)
• Salt (for brining the chicken)
• 2 cups all-purpose flour
• 4 large eggs
• 150g (1 cup) panko breadcrumbs
• 150g (1 ¼ cups) grated parmesan cheese
• 3g (½ tsp) salt (for breading)
• 3g (½ tsp) black pepper
• 100g (½ cup) neutral oil for frying (such as avocado, peanut, or canola)

For the Salad Mix:

• 4-5 heads of little gem lettuce (or 2 heads of romaine), chopped
• 1 bunch of dino kale (lacinato), stems removed, thinly sliced
• 1 medium fennel bulb, thinly sliced

For the Quick Caesar Dressing:

• 200g (¾ cup) mayonnaise (preferably homemade or Duke’s)
• 15g (1 tbsp) Worcestershire sauce
• 30g (¼ cup) grated parmesan cheese
• 15g (1 tbsp) anchovy paste
• 5g (1 tsp) Dijon mustard
• 20g (1 ½ tbsp) olive oil
• 2g (½ tsp) black pepper
• 3g (½ tsp) salt
• 15g lemon juice (juice of ½ lemon)
• 5g (1 garlic clove), pressed or minced

Steps to Make Crispy Chicken Caesar Salad

1. Brine the Chicken (Optional but Recommended):
   • If time allows, brine the chicken filets in a solution of salt and water for 30 minutes to enhance tenderness and flavor.
   • After brining, rinse and pat the chicken filets dry with paper towels.
2. Prepare the Breading Station for the Chicken:
   • In one shallow bowl, place the flour.
   • In a second shallow bowl, beat the eggs.
   • In a third shallow bowl, combine the panko breadcrumbs, grated parmesan cheese, salt, and black pepper.
3. Bread the Chicken Cutlets:
   • Dredge each chicken filet in the flour, shaking off any excess.
   • Dip the filet into the beaten eggs, allowing any excess to drip off.
   • Press the filet into the panko-parmesan mixture, coating both sides thoroughly.
   • Place the breaded filets on a plate and let them rest for 5-10 minutes, allowing the breading to adhere better.
4. Fry the Chicken:
   • In a large skillet, heat the neutral oil over medium-high heat.
   • When the oil is hot, carefully add the breaded chicken filets in a single layer (work in batches if necessary to avoid overcrowding).
   • Fry the filets for 3-4 minutes on each side or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
   • Transfer the fried chicken to a plate lined with paper towels to drain any excess oil.
5. Prepare the Quick Caesar Dressing:
   • In a mixing bowl, combine mayonnaise, Worcestershire sauce, grated parmesan, anchovy paste, Dijon mustard, olive oil, black pepper, salt, lemon juice, and pressed garlic.
   • Whisk until smooth and well-blended. Taste and adjust seasoning as needed.
6. Assemble the Salad:
   • In a large salad bowl, toss the chopped gem lettuce, sliced dino kale, and fennel.
   • Drizzle with a few tablespoons of Caesar dressing and toss to coat the greens evenly.
7. Serve the Salad:
   • Slice the crispy chicken filets into strips and place them on top of the salad.
   • Add extra parmesan cheese and black pepper, if desired.
   • Serve the salad with additional dressing on the side.

Nutrition Facts (Per Serving, Approximate)

• Calories: 600 kcal
• Carbohydrates: 20 g
• Protein: 35 g
• Fat: 40 g
• Saturated Fat: 10 g
• Fiber: 3 g
• Sodium: 900 mg
• Sugar: 3 g

Frequently Asked Questions (FAQs)

1. Can I use store-bought Caesar dressing? Yes, you can substitute homemade Caesar dressing with store-bought, but the homemade version provides a fresher, more authentic flavor.
2. What can I substitute for anchovy paste? If you prefer a milder flavor or don’t have anchovy paste, you can omit it or add a small splash of soy sauce for extra umami.
3. Can I bake the chicken instead of frying? Yes! You can bake the breaded chicken filets on a wire rack set over a baking sheet at 400°F (200°C) for 20-25 minutes or until golden and crispy.
4. How can I make the salad vegetarian? To make the salad vegetarian, omit the chicken and anchovy paste. You can substitute crispy chickpeas or roasted vegetables as a protein alternative.
5. How do I keep the breading from falling off? Allowing the breaded chicken to rest for 5-10 minutes before frying helps the breading adhere better. Also, avoid moving the chicken around too much while frying.

Tips for Making the Best Crispy Chicken Caesar Salad

1. Use Fresh Ingredients: For the best flavor, use fresh greens, homemade croutons, and quality parmesan cheese.
2. Brine for Extra Tenderness: Brining the chicken adds moisture and makes the meat extra tender, so it’s a step worth trying if you have time.
3. Fry in Batches: If your pan is small, fry the chicken in batches to avoid overcrowding, which can reduce the oil’s temperature and make the breading soggy.
4. Customize the Greens: Feel free to use your favorite greens, such as romaine or a mix of arugula for extra flavor.
5. Serve Immediately: For the best texture, serve the salad immediately after assembling, as the crispy chicken will stay warm and crunchy.

Storage Tips

• In the Refrigerator: Store leftover chicken and dressing in separate airtight containers for up to 3 days. Reheat the chicken in the oven or air fryer to maintain crispiness.
• Make-Ahead: The dressing can be made up to 3 days in advance and stored in the refrigerator.

Conclusion

Crispy Chicken Caesar Salad is a deliciously hearty meal that balances the fresh crunch of greens with the savory, crispy texture of chicken cutlets. The homemade Caesar dressing enhances the dish with its creamy, tangy flavor, making this salad a complete meal that’s perfect for both casual meals and special occasions. With just a bit of preparation, you can enjoy the satisfaction of restaurant-quality Caesar salad in the comfort of your own home. This recipe is sure to become a favorite with its mix of textures, flavors, and irresistible taste!