These PANKO-CRUSTED CHICKEN CUTLETS are crispy on the outside, juicy on the inside, and full of savory flavor from a seasoned breadcrumb and cheese coating. They’re easy to pull together with pantry staples and make a perfect weeknight dinner or sandwich filling. Serve it on their own, over salad, or tucked into a crusty roll for something extra satisfying.
This salad flips the script on the standard Caesar by making the protein the foundation of the plate. Instead of tossing cold chicken into the lettuce, warm, crispy panko-crusted cutlets serve as the base, topped with a mound of cool, creamy Caesar salad.
It is a dream for people who care about texture. The heat from the chicken slightly wilts the bottom layer of the greens while the top remains crisp and refreshing. The crunch of the cutlet pairs perfectly with the snap of the romaine and the savory bite of the parmesan. However you enjoy it, this plating style turns a side salad into a hearty, satisfying main course.
IN THIS RECIPE...
What to know about the ingredients
Chicken:
PANKO-CRUSTED CHICKEN CUTLETS: These are the anchor of the meal. You will need two prepared cutlets, served warm to provide a temperature contrast with the cold salad. Follow our recipe here: Crispy Parmesan Panko Chicken Cutlets!
THE GREENS & CRUNCH:
- ROMAINE LETTUCE: You want a full head of romaine. It is the gold standard for Caesar salads because its sturdy leaves hold up to the heavy dressing without turning mushy.
CROUTONS: Use generous cups of your favorite croutons. Whether store-bought or homemade, they add a necessary second layer of crunch.
THE FLAVOR:
- PARMESAN CHEESE: Freshly grated parmesan adds a salty, nutty bite that ties the dressing and the greens together.
- CAESAR SALAD DRESSING: Use a high-quality creamy Caesar dressing. You want something thick enough to coat the leaves rather than slide right off.
KOSHER SALT & CRACKED BLACK PEPPER: Added at the end to season the greens directly. Freshly cracked pepper is particularly important for that classic Caesar spice profile.
How to Make This Salad
1. Prep the Greens:
Wash the head of romaine thoroughly and pat it completely dry. Wet lettuce will repel the dressing, making for a watery salad. Roughly chop the leaves into uniform bite-sized pieces.
2. Dress the Salad:
In a large mixing bowl, combine the chopped romaine, the grated parmesan cheese, croutons, and your desired amount of dressing. Using tongs or your hands, toss everything together vigorously. You want to ensure every single leaf is coated in dressing and cheese.
3. Season:
Taste a leaf and season the salad with kosher salt and plenty of freshly cracked black pepper. Toss again to distribute the seasoning.
4. Assemble and Serve:
Place the warm panko-crusted chicken cutlets directly onto your serving plates. You can leave them whole or slice them into thick strips. Pile the dressed Caesar salad generously right on top of the chicken. Serve immediately while the chicken is still crispy and warm.
Frequently Asked Questions
Can I use leftover chicken?
Yes, this is actually one of the best ways to use leftover chicken cutlets. To re-crisp them, pop them in an air fryer at 350°F for 3-4 minutes or in a toaster oven until they are warm and crunchy again.
Can I prep this in advance?
You can wash and chop the lettuce ahead of time, but do not dress the salad until you are ready to eat. Caesar dressing is heavy and will make the romaine soggy if it sits for too long.
What other greens work well?
If you want something heartier, kale is a fantastic substitute. Massage the kale with a little olive oil first to soften it before adding the dressing. It holds up very well to the rich Caesar flavors.
Do I have to use store-bought dressing?
Not at all. If you have the time, a homemade Caesar dressing with anchovies, egg yolks, and lemon juice will take this to the next level. However, a high-quality refrigerated store brand works perfectly for a quick weeknight dinner.
Related Recipes
Chicken Cutlet Caesar Salad
Ingredients
- 2 panko-crusted chicken cutlets
- 1 head of romaine
- ½ cup parmesan grease grated
- 1 ½ cups croutons
- Caesar salad dressing
- Kosher salt to taste
- Cracked black pepper to taste
Instructions
- Wash and dry the romaine lettuce and roughly chop into bite-sized pieces.1 head of romaine
- Toss the lettuce with the parmesan cheese, croutons, and dressing to the desired amount.½ cup parmesan grease, 1 ½ cups croutons, Caesar salad dressing
- Season with kosher salt and freshly ground black pepper.Kosher salt, Cracked black pepper
- Serve the Caesar salad over the warm panko-crusted chicken cutlets and enjoy!2 panko-crusted chicken cutlets
