Pink Caesar Chicken Cutlets
chicken cutlets / mains / nonnie
Wondering what to do with that huge tray of chicken cutlets you just made? Let me help you!
This Pink Caesar Chicken Cutlet is basically a Caesar salad dressed up for a night out. Crisp radicchio, watermelon radish, and fresh radishes are tossed in a creamy, mayoless and eggless Caesar dressing, then loaded with crispy prosciutto, shaved Parmesan, and buttery toasted breadcrumbs for plenty of crunch.
It all gets piled high on top of a thin, golden, extra-crispy chicken cutlet, because apparently croutons just weren’t enough. It’s salty, tangy, crunchy, fresh, and ridiculously good. The prettiest pink Caesar you’ll ever eat!
Here are the Ingredients for these Pink Caesar Chicken Cutlets:
Chicken Cutlets - click for full recipe, tips and tricks
Vegetables - Radicchio, Radishes, Watermelon Radishes, Lemon, Chives, Thyme
Seasonings - Salt, Pepper
Dairy - Parmesan, Butter,
Pantry - Italian Breadcrumbs, Anchovy Paste
Meat - Prosciutto
Pink Caesar Chicken Cutlets
Crispy chicken cutlets topped with a vibrant Pink Caesar salad, crispy prosciutto, buttery thyme breadcrumbs, Parmesan, and a bright, mayoless Caesar dressing.
Ingredients
- 3–4 cups thinly sliced radicchio
- 1 watermelon radish, halved and thinly sliced
- 3–4 regular radishes, thinly sliced
- Freshly grated Parmesan
- Fresh chives, finely chopped
- Crispy prosciutto
- 4 crispy chicken cutlets
- Fresh lemon wedges, for serving
- 4–6 slices prosciutto
- 2 tablespoons butter
- 1/2 cup Italian breadcrumbs
- 1 teaspoon fresh thyme leaves
- 1–2 teaspoons anchovy paste
- Zest of 1 lemon
- 1 tbsp Dijon mustard
- Juice of 1 lemon
- 1 teaspoon Worcestershire sauce
- 1/3 cup finely grated Parmesan, plus more to taste
- Kosher salt
- Freshly ground black pepper
- 1/3 cup extra-virgin olive oil
Instructions
- Loosely bunch each slice of prosciutto into a small mound and place in the air fryer. Air fry at 375°F until crisp, about 5–7 minutes, checking frequently toward the end. Let cool, then crumble into pieces.
- Melt the butter in a skillet over medium heat. Add the Italian breadcrumbs and fresh thyme and cook, stirring frequently, until the breadcrumbs are golden brown and toasted. Remove from the heat and set aside.
- Add the anchovy paste, lemon zest, lemon juice, Dijon mustard, Worcestershire, Parmesan, a pinch of salt, and plenty of freshly ground black pepper to a blender. Blend while slowly streaming in the olive oil until smooth and emulsified. Taste and adjust the lemon, Parmesan, salt, or pepper as needed.
- Add the radicchio, watermelon radish, and regular radishes to a large bowl. Add enough Caesar dressing to generously coat everything and toss well.
- Place a hot, crispy chicken cutlet on each plate and pile the Pink Caesar salad right on top. Finish with the crispy prosciutto, buttery thyme breadcrumbs, freshly grated Parmesan, and chopped chives. Serve immediately with fresh lemon wedges for squeezing over the top.
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