Caesar Salad Slaw over Chicken Cutlets
mains / nonnie / quick meals
Crispy chicken cutlets covered and served with a shredded slaw of romaine, endive, parmesan, lemon, and Caesar dressing!
This delicious meal combines my 2 favorites things: crispy chicken cutlets I learned how to make from my Nonnie and Caesar Salad in slaw version!
These chicken cutlets are so simple to make. I used to eat these things everyday when I was a kid growing up. This time I used panko breadcrumbs instead of Italian breadcrumbs to give it more of a Chicken Milanese style. The Caesar salad slaw is so delicious and is served right on top of the chicken cutlet. Usually you order chicken in your Caesar Salad, but this time you’re getting Caesar salad with your chicken!
Here are the Ingredients for this Caesar Salad Slaw over Chicken Cutlets:
Vegetables - Romaine, Endive, Parsley, Lemon
Dairy - Parmesan, Caesar Dressing
Seasonings - Salt, Cracked Black Pepper
Pantry - Panko, Oil
Meat - Chicken Breast, Eggs
More Delicious Bowl Recipes You’ll Love:
Caesar Salad Slaw Over Chicken Cutlets
Ingredients
- 2 large chicken breasts
- 3 eggs
- 1 tsp salt
- 1 cup seasoned panko breakdcrumbs
- 1 cup of canola or vegetable oil
- 3 cups romaine lettuce, shredded thin
- 1 cup endive, shredded thin
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/4 cup parmesan, grated
- 1 tbsp parsley
- 1 tsp cracked black pepper
- 1/2 tsp salt
- 1/4 cup Caesar dressing
Instructions
- Slice chicken breasts in half (or thirds depending on size of breast). Wrap each slice in plastic wrap and pound until they are 1/4" thin.
- In a large bowl, beat the eggs and add in the salt. In a shallow bowl or dish with a lip, add the panko breadcrumbs.
- You can add the chicken in the bowl of eggs and let marinate for at least an hour until ready to cook. If not marinating, dip each cutlet into the egg mixture to coat on both sides and then add into the bowl of panko. Dip both sides.
- Heat your oil in a large frying pan on medium heat.
- When the oil is hot, place each cutlet into the pan, making sure not to overcrowd.
- When bottom side of the cutlet is golden brown, flip to the other side (about 3-4 minutes each side).
- Place on wire rack and sprinkle with a pinch of sea salt (optional) until ready to serve.
- Make the Caesar slaw by combining all the listed ingredients together in a mixing bowl.
- Plate the cutlets on a tray and spoon the Caesar slaw over top of them. If there is extra slaw, serve on the side.
- Sprinkle with red pepper flakes or some lemon wedges and enjoy!
more like this…
