Description
These Air Fryer Chicken Caesar Cutlets are a crispy, golden twist on the classic Caesar salad. Juicy chicken cutlets are coated in a cheesy breadcrumb crust and air fried to perfection, then served over fresh romaine tossed in a bold homemade Caesar dressing. It’s a lightened-up, flavor-packed dinner you’ll want on repeat.
Ingredients
For the Caesar Dressing:
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¼ cup whole egg mayonnaise (full fat or reduced fat)
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⅓ cup Greek yogurt or sour cream (full fat or reduced fat)
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2 tablespoons olive oil
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1 garlic clove, crushed or grated
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2 anchovy fillets, finely chopped into paste
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2 tablespoons fresh lemon juice
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1 teaspoon Dijon mustard
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1 teaspoon Worcestershire sauce
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2 tablespoons freshly grated Parmesan cheese
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Salt and pepper, to taste
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Water, as needed to thin the dressing
For the Chicken:
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2 large boneless, skinless chicken breasts (about 2 lbs), halved horizontally into 4 cutlets
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Salt and pepper, to season
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½ cup flour
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2 large eggs, beaten
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½ cup panko breadcrumbs
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½ cup Italian breadcrumbs
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½ cup grated Parmesan cheese
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Avocado oil spray or olive oil spray (for air frying)
For the Salad:
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4 hearts of Romaine lettuce, torn into bite-sized pieces
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½ cup shaved Parmesan cheese
Instructions
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Make the Caesar Dressing
In a bowl or blender, combine mayonnaise, Greek yogurt, olive oil, garlic, anchovy, lemon juice, Dijon, Worcestershire sauce, and Parmesan cheese. Blend until smooth. Season with salt and pepper to taste. Add water to thin if necessary. -
Prepare the Chicken
Place the chicken cutlets between plastic wrap and pound to an even thickness. Season both sides with salt and pepper. -
Bread the Chicken
Set up three shallow bowls:-
One with flour
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One with beaten eggs
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One with a mix of panko, Italian breadcrumbs, and Parmesan
Dredge each cutlet in flour, dip in egg, then coat in the breadcrumb mixture. Press gently to help the coating stick.
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Air Fry the Chicken
Place the coated chicken cutlets in a preheated air fryer basket. Spray lightly with oil. Cook at 390°F (200°C) for 12–13 minutes, flipping at 7 minutes and re-spraying. Cook until golden and crisp. -
Assemble the Caesar Salad
Toss the chopped romaine with half of the Caesar dressing and shaved Parmesan. Add more dressing to taste. -
Serve
Plate each crispy cutlet and top with Caesar salad. Finish with extra Parmesan and a squeeze of lemon if desired.
Notes
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Anchovy-Free Version: Use capers or omit anchovies if preferred.
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Make It Lighter: Swap mayonnaise for more Greek yogurt or use light mayo.
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Oven Option: No air fryer? Bake at 425°F for 20–22 minutes, flipping halfway.
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Meal Prep Tip: Store leftover cutlets and salad separately to keep textures fresh.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Main Course, Salad
- Method: Air Fryer
- Cuisine: American, Italian-Inspired