Chicken Caesar Milanese

‍ ‍Chicken Caesar Milanese

My absolute favorite new way to serve a Chicken Caesar: crispy chicken on crispy Caesar. YES, please. This Chicken Caesar Milanese recipe combines crispy chicken cutlets with a fresh, crunchy Caesar salad made with romaine, peppery radishes, juicy cherry tomatoes, and shaved Parmesan. Finished with a creamy Caesar dressing, it’s the perfect balance of comfort food and fresh flavors in every bite. Whether you’re looking for an easy chicken dinner or a restaurant-worthy Chicken Caesar salad to make at home, this recipe is one you’ll come back to again and again.

for the caesar dressing:

• 2 cloves garlic, minced

• 4 anchovy fillets

• ½ lemon, juiced

• 1 teaspoon Dijon mustard

• 1 teaspoon coarsely ground black pepper

• ½ teaspoon kosher salt

• ½ cup mayo

• ½ cup plain whole milk yogurt (or sub dairy-free yogurt)

for the chicken:

• 1/3 cup avocado oil

• 2 large chicken breasts

• 1 ½ cups panko breadcrumbs

• 1 teaspoon garlic powder

• 2 eggs

• Flaky sea salt

for the salad:

• 12 oz romaine lettuce, chopped

• 3/4 cup thinly sliced radish for garnish

• 1 ½ cups cherry tomatoes, halved

• Shaved parmesan for garnish

for the caesar dressing:

Add garlic, anchovies, Dijon and lemon juice to a blender and pulse for 30 seconds. Add the mayo, yogurt, salt and pepper to the blender and pulse again for 30 seconds or until fully combined.

for the chicken:

Line a sheet tray with parchment paper. Slice the chicken breasts in half, horizontally and add them to the prepared sheet tray. Cover the chicken breasts with another sheet of parchment paper and pound out each chicken cutlet to a uniform 1/3 inch thickness. Remove the parchment paper and season both sides of the cutlets with salt and pepper. Next, set up a dredging station. Set out two bowls and mix the panko breadcrumbs and garlic powder in one bowl and whisk the eggs in the other bowl. Dip one cutlet into the egg mixture and coat evenly. Next, add the cutlet to the panko mixture and coat evenly. Transfer to the prepared sheet tray and repeat with the remaining chicken. In a large non-stick skillet, heat the avocado oil over medium-high heat. Working in batches, add the chicken to the skillet and cook for 3 minutes per side, keeping an eye on the temperature. You want a golden-brown crust, so you may need to adjust to medium heat if it starts to brown too fast. Once cooked, transfer the chicken to a wire rack and sprinkle with a pinch of flaky sea salt.

for assembly:

Toss the romaine, radish, tomato and Caesar dressing in a large mixing bowl with tongs. Divide the chicken among the plates and top with the Caesar salad. Garnish with shaved parmesan and serve immediately.

Yield: 4

Author: Elise Smith

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Chicken Caesar Milanese

My absolute favorite new way to serve a Chicken Caesar: crispy chicken on crispy Caesar. YES, please. This Chicken Caesar Milanese recipe combines crispy chicken cutlets with a fresh, crunchy Caesar salad made with romaine, peppery radishes, juicy cherry tomatoes, and shaved Parmesan. Finished with a creamy Caesar dressing, it’s the perfect balance of comfort food and fresh flavors in every bite. Whether you’re looking for an easy chicken dinner or a restaurant-worthy Chicken Caesar salad to make at home, this recipe is one you’ll come back to again and again.

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Ingredients

For the Caesar Dressing

• 2 cloves garlic, minced
• 4 anchovy fillets
• ½ lemon, juiced
• 1 teaspoon Dijon mustard
• 1 teaspoon coarsely ground black pepper
• ½ teaspoon kosher salt
• ½ cup mayo
• ½ cup plain whole milk yogurt (or sub dairy-free yogurt)

For the Chicken

• 1/3 cup avocado oil
• 2 large chicken breasts
• 1 ½ cups panko breadcrumbs
• 1 teaspoon garlic powder
• 2 eggs
• Flaky sea salt

For the Salad

• 12 oz romaine lettuce, chopped
• 3/4 cup thinly sliced radish for garnish
• 1 ½ cups cherry tomatoes, halved
• Shaved parmesan for garnish

Instructions

For the Caesar Dressing

1. Add garlic, anchovies, lemon juice and dijon to a blender and pulse for 30 seconds. Add the mayo, yogurt, salt and pepper to the blender and pulse again for 30 seconds or until fully combined.

For the Chicken

1. Line a sheet tray with parchment paper. Slice the chicken breasts in half, horizontally and add them to the prepared sheet tray. Cover the chicken breasts with another sheet of parchment paper and pound out each chicken cutlet to a uniform 1/3 inch thickness. Remove the parchment paper and season both sides of the cutlets with salt and pepper. Next, set up a dredging station. Set out two bowls and mix the panko breadcrumbs and garlic powder in one bowl and whisk the eggs in the other bowl. Dip one cutlet into the egg mixture and coat evenly. Next, add the cutlet to the panko mixture and coat evenly. Transfer to the prepared sheet tray and repeat with the remaining chicken. In a large non-stick skillet, heat the avocado oil over medium-high heat. Working in batches, add the chicken to the skillet and cook for 3 minutes per side, keeping an eye on the temperature. You want a golden-brown crust, so you may need to adjust to medium heat if it starts to brown too fast. Once cooked, transfer the chicken to a wire rack and sprinkle with a pinch of flaky sea salt.

For Assembly

1. Toss the romaine, radish, tomato and Caesar dressing in a large mixing bowl with tongs. Divide the chicken among the plates and top with the Caesar salad. Garnish with shaved parmesan and serve immediately.