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Ingredients
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Crispy Fried Chicken Cutlets
Classic Caesar Salad
Method
Crispy Fried Chicken Cutlets
- 1
Prepare the chicken
Slice each chicken breast horizontally to make 2 thinner cutlets or butterfly and pound to an even 1/4-inch thickness between plastic wrap. Pat dry with paper towels.
- 2
Season
Season both sides of each cutlet with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Set aside.
- 3
Set up breading stations
Place the flour in a shallow dish. In a second bowl, whisk together 2 eggs and 1/4 cup buttermilk until smooth. In a third shallow bowl combine 1 cup Panko breadcrumbs with 1/4 cup grated Parmesan.
- 4
Bread the cutlets
Dredge each seasoned cutlet first in flour (shake off excess), then dip into the egg-buttermilk mixture, allowing excess to drip off, and finally press into the breadcrumb-Parmesan mixture to coat evenly. Place breaded cutlets on a tray and let rest 5–10 minutes for coating to adhere.
- 5
Heat oil and fry
Pour 1 cup vegetable oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until it reaches 350°F/175°C or a bit less when a breadcrumb sizzles on contact. Carefully add cutlets in a single layer (do not overcrowd). Fry 3–4 minutes per side until golden brown and an instant-read thermometer in the thickest part reads 165°F/74°C. Adjust heat to maintain 325–350°F as needed.
- 6
Drain and finish
Transfer cooked cutlets to a wire rack set over a sheet tray or paper towels to drain. Keep warm in a 200°F/95°C oven if making multiple batches. Serve with lemon wedges if desired.
Classic Caesar Salad
- 7
Prepare the romaine
Core and chop or tear the romaine into bite-size pieces. Thoroughly dry the lettuce (spin in a salad spinner or pat dry) to help the dressing cling.
- 8
Make the dressing
In a bowl, mash 2 optional anchovy fillets with 1 minced garlic clove and 1/2 tsp Dijon until a paste forms. Whisk in 1/2 cup mayonnaise, 1 tbsp fresh lemon juice, 1/2 tsp Worcestershire sauce, and 2 tbsp olive oil until smooth. Taste and adjust salt and pepper; add a pinch of freshly ground black pepper and more lemon if needed.
- 9
Assemble the salad
Place the dried romaine in a large bowl. Add 1 cup croutons and 1/2 cup grated Parmesan. Drizzle dressing over the lettuce (start with about half the dressing and add more to taste) and toss gently until evenly coated.
- 10
Plate and serve
Divide salad between plates or serve family-style. Finish with an extra sprinkle of Parmesan and a grind of black pepper. Serve immediately alongside the crispy chicken cutlets.
