30 minutes OR LESS
Marukan Chicken Cutlets with Caesar Salad
The Caesar dressing is the star of this dish!
For the Chicken Cutlets:
4
Boneless, Skinless Chicken Breasts
1 Cup
Gluten-Free Breadcrumbs
1/4 Cup
Parmesan Cheese, shredded
1 tsp
Garlic Powder
1 tsp
Italian Seasoning
1/2 tsp
Salt
2
Large Eggs, beaten
For the Caesar Salad:
4 Cups
Romaine Lettuce, chopped
1/4 Cup
Parmesan Cheese, shredded
For the Caesar Dressing:
2
Large Egg Yolks, at room temperature
1/4 Cup
2
Garlic Cloves, minced
1 Tbsp
Fresh Lemon Juice
1 Tbsp
Worcestershire Sauce
1 Tbsp
Dijon Mustard
2 tsps
Anchovy Paste or 4 Anchovy fillets, chopped
1/2 Cup
Olive Oil
1/4 Cup
Parmesan Cheese, grated
To Taste
Kosher or Fine Sea Salt and Pepper
INSTRUCTIONS
- Prepare the chicken cutlets:
- Preheat oven to 375°F (190°C).
- Place chicken breasts between two sheets of plastic wrap and pound to an even thickness.
- In one shallow bowl, mix breadcrumbs, Parmesan, garlic powder, Italian seasoning, and salt. In another bowl, beat the eggs with a splash of water.
- Dip each chicken breast in the egg, then coat with the breadcrumb mixture.
- Heat a skillet over medium heat with a drizzle of olive oil. Sear the chicken cutlets on both sides until golden brown (about 3 minutes per side). Transfer to a baking sheet and bake for 10-12 minutes, until cooked through.
- Prepare the dressing:
- Blend the dressing ingredients in a blender or food processor until smooth and thickened. Taste and adjust seasoning as needed.
- Assemble the salad:
- In a large bowl, toss Romaine lettuce with the dressing. Top with shredded Parmesan.
- Serve:
- Place a chicken cutlet on each plate and top with a generous portion of Caesar salad. Garnish with additional Parmesan if desired.
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