Chicken Caesar Milanese Salad Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly them or place between plastic wrap and pound with a meat mallet to an even thickness of about 1/4–1/2 inch. Trim any excess fat. Season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk the eggs with 2 tablespoons milk until smooth. In a third shallow dish, combine breadcrumbs, 1/4 cup grated Parmesan, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper; mix well.

Bread the chicken

Dredge each chicken breast in flour, shaking off excess, dip into the egg mixture, then press into the breadcrumb mixture to coat thoroughly on both sides. Set on a wire rack while you heat the oil—this keeps the breading crisp.

Pan-fry the cutlets

Heat a large skillet over medium-high heat and add 1/2 cup extra-virgin olive oil. Once shimmering (but not smoking), add the breaded cutlets (work in batches if needed). Cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). If using, add 1 tablespoon butter to the pan near the end and spoon the foaming butter-oil over the cutlets for color and flavor. Transfer finished cutlets to a paper-towel-lined plate or wire rack and keep warm in a low oven (200°F / 95°C).

Finish

Squeeze a little lemon over each cutlet before slicing for the salad.

In a medium bowl, mash the chopped anchovy fillets with the minced garlic and a pinch of salt to form a paste. Add the mayonnaise, Greek yogurt (if using), lemon juice, Dijon mustard, Worcestershire sauce, and grated Parmesan. Whisk until smooth. Taste and season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. If the dressing is too thick, whisk in up to 1 tablespoon extra-virgin olive oil or a little water to reach a pourable consistency. Chill at least 10 minutes to let flavors meld.

Tear or chop the romaine into bite-size pieces and dry thoroughly. Place the lettuce in a large bowl. Add cherry tomatoes if using and the croutons.

Add about half to three-quarters of the dressing to the lettuce and gently toss to coat, adding more dressing to taste. Season lightly with salt and pepper if desired.

Slice the warm chicken Milanese cutlets into 1/2-inch strips. Arrange the sliced cutlets on top of the dressed romaine.

Scatter shaved Parmesan over the salad and add extra croutons if desired. Serve immediately with lemon wedges on the side.