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Crispy Classic Chicken Caesar Salad Recipe with Easy Homemade Dressing

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A satisfying and flavorful Caesar salad featuring crispy breaded chicken, fresh romaine, crunchy croutons, sharp Parmesan, and a tangy homemade dressing. Perfect for quick weeknight meals or casual gatherings.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g), pounded to even thickness
  • 1 cup (100 g) panko breadcrumbs
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 large egg, beaten (for coating)
  • 2 tablespoons olive oil, for frying
  • 1 large head romaine lettuce, washed and chopped into bite-sized pieces
  • 1 cup homemade croutons
  • 1/4 cup (25 g) shaved Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon anchovy paste (optional)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup (120 ml) mayonnaise (full-fat recommended)
  • 1/4 cup (25 g) grated Parmesan cheese
  • Salt and pepper, to taste

Instructions

  1. Pound the chicken breasts to about 1/2-inch (1.3 cm) thickness for even cooking. Season both sides lightly with salt and pepper.
  2. In one shallow dish, beat the egg. In another, mix panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika, and a pinch of salt and pepper.
  3. Dip each chicken breast into the egg wash, letting excess drip off, then press firmly into the breadcrumb mixture. Make sure both sides are well coated. Set aside on a plate.
  4. Heat 2 tablespoons olive oil in a skillet over medium heat until shimmering. Add chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C). Avoid flipping too often to keep crust intact.
  5. Transfer chicken to a cutting board and let rest for 5 minutes. Slice into thin strips or bite-sized pieces.
  6. In a bowl, whisk minced garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce until combined. Add mayonnaise and Parmesan, whisking until smooth. Season with salt and pepper to taste.
  7. In a large bowl, toss chopped romaine with about half the dressing, ensuring leaves are coated but not soggy. Add croutons and chicken pieces, then drizzle remaining dressing on top.
  8. Garnish with shaved Parmesan and a few twists of freshly ground black pepper. Serve immediately.

Notes

Do not overcrowd the pan when frying chicken to maintain crispiness. If breadcrumb browns too fast, reduce heat. Toss lettuce with half the dressing first to avoid sogginess. Rest chicken before slicing to retain juices. For gluten-free, substitute panko with gluten-free breadcrumbs or almond flour. For lighter dressing, swap mayonnaise with Greek yogurt or dairy-free alternatives. Anchovy paste is optional but recommended for authentic flavor; substitute with soy sauce or capers if desired.

Nutrition

Keywords: chicken caesar salad, crispy chicken, homemade caesar dressing, easy salad recipe, quick dinner, panko chicken, classic caesar salad

Find it online: https://sunnysavory.com/crispy-classic-chicken-caesar-salad-recipe-with-easy-homemade-dressing/