Crispy Caesar Chicken Cutlets
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Golden-brown, extra crunchy chicken cutlets coated in a savory creamy Caesar marinade and crispy breadcrumbs. A quick and flavorful weeknight dinner.
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Zutaten
- ✓0.7 kg boneless skinless chicken breasts
- ✓120 ml creamy Caesar dressing
- ✓60 ml grated Parmesan cheese
- ✓240 ml Panko breadcrumbs
- ✓0.5 tsp garlic powder
- ✓0.5 tsp Italian seasoning
- ✓0.3 tsp black pepper
- ✓30 ml olive oil
Anleitung
Pat chicken cutlets dry with paper towels. Season lightly with cracked black pepper.
💡 Tipp: Dry chicken ensures the Caesar coating sticks evenly.
In a shallow bowl, whisk together the creamy Caesar dressing and grated Parmesan cheese.
In a separate shallow dish, combine Panko breadcrumbs, garlic powder, and Italian seasoning.
Dip each chicken cutlet into the Caesar dressing mixture until fully coated, then press into the Panko mixture to coat both sides thoroughly.
💡 Tipp: Press the breadcrumbs firmly into the chicken so they stick during cooking.
Heat olive oil in a large skillet over medium-high heat. Cook cutlets for 4 to 5 minutes per side until golden brown and the internal temperature reaches 74 °C (74 °C).
💡 Tipp: Work in batches if needed to avoid overcrowding the pan.
📝 Tipps vom Chefkoch
Serve immediately with lemon wedges and a side salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in an oven or air fryer to maintain crispiness.
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