Description

Crispy Caesar Chicken Cutlets are tender, juicy chicken breasts marinated in creamy Caesar dressing, then coated with a savory Parmesan and panko breadcrumb crust. Pan-fried to a golden perfection, these cutlets offer a delightful crunch paired with rich, tangy flavors. Perfect for a quick weeknight dinner, they can also be served in wraps, salads, or sandwiches.

Ingredients

Scale

Chicken and Marinade

4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
1/2 cup Caesar dressing (plus more for serving)

Coating

1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt

Cooking

Olive oil spray or 2 tablespoons olive oil (for cooking)

Garnish (optional)

Chopped parsley or extra Parmesan for garnish

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Instructions

Marinate the Chicken: Place the chicken cutlets in a shallow dish and coat them evenly with Caesar dressing. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to penetrate the meat.
Prepare the Coating: In a separate bowl, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, salt, and black pepper. Mix well to distribute all the seasonings evenly.
Coat the Chicken: Remove each chicken cutlet from the marinade, letting the excess dressing drip off without rinsing. Press each cutlet firmly into the breadcrumb mixture to ensure a thorough coating.
Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, add the breaded chicken cutlets in batches if necessary to avoid overcrowding. Cook each side for 3–4 minutes until the crust turns a golden brown and the chicken is cooked through, reaching an internal temperature of 165°F (74°C).
Rest and Serve: Transfer the cooked cutlets to a plate and allow them to rest for a few minutes. Garnish with chopped parsley or extra Parmesan cheese if desired. Serve warm with additional Caesar dressing for dipping or drizzling.

Notes

These cutlets work wonderfully in wraps, on top of salads, or inside sandwiches for versatile meals.
For a lighter alternative, bake the coated chicken cutlets at 425°F (220°C) for 15–20 minutes, flipping halfway through until golden and cooked through.
Ensure not to rinse the chicken after marinating to maintain the flavor and coating adherence.

Prep Time: 10 minutes (plus marinating time)
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: American