Chicken Milanese Caesar
There’s something about hot, crispy chicken and a cold Caesar salad that just works. Every bite gives you crunchy, golden chicken, crisp romaine, nutty Parmesan, and a creamy, lemony dressing that keeps it feeling fresh instead of heavy. It's simple, satisfying, and the kind of dinner that feels a little special without asking much from you. I hope it becomes a favorite in your kitchen, too.
Servings: Four
INGREDIENTS
4 small boneless, skinless chicken breasts, pounded 1/4 inch thick
1/2 cup gluten-free flour
2 large eggs
1 1/2 cups gluten-free panko
1/2 teaspoon garlic powder
1/4 teaspoon paprika
3 tablespoons avocado oil
5 cups chopped romaine lettuce
Yogurt Caesar Dressing
1/2 cup plain Greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 small garlic clove, grated
2 tablespoons grated Parmesan cheese
2 to 3 tablespoons water
1/4 cup shaved Parmesan cheese
1 lemon, cut into wedges
PREPARATION
Pound chicken: Place chicken breasts between 2 sheets of parchment paper and pound to an even 1/4-inch thickness. Preheat a large stainless steel or cast iron skillet over medium heat.
Set up breading station: Place gluten-free flour in 1 shallow bowl and season generously with salt and pepper. Beat eggs in a second shallow bowl and season with salt. In a third shallow bowl, combine gluten-free panko, garlic powder, and paprika, then season generously with salt and pepper.
Bread chicken: Dredge each chicken breast in flour, shaking off excess. Dip into egg, letting any excess drip off, then press firmly into the seasoned panko until evenly coated.
Pan-fry chicken: Heat avocado oil in the skillet. Cook chicken in batches for 2 to 3 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire rack while the remaining chicken cooks.
Make dressing: Whisk (or blend) together Greek yogurt, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, grated garlic, grated Parmesan, and 2 tablespoons water until smooth. Add the remaining tablespoon of water if needed to reach a pourable consistency. Season with salt and pepper.
Plate: Toss romaine with about 3/4 of the dressing until lightly coated. Fold in the shaved Parmesan. Place 1 chicken cutlet on each plate, pile the Caesar salad over the top, and serve with lemon wedges and the remaining dressing alongside.
Notes:
Chicken breasts that are an even 1/4-inch thickness cook quickly and brown evenly, so don't skip pounding them.
Transfer the cooked chicken to a wire rack instead of a plate to help keep the crust crisp while you finish the remaining cutlets.
