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–+ servings
Air Fryer Chicken Caesar Cutlets

Crispy Air Fryer Chicken Caesar Cutlets for Quick Dinners

Enjoy Air Fryer Chicken Caesar Cutlets that blend classic flavors for a quick and satisfying dinner.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 4 cutlets
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1 cup Whole Egg Mayo Substitute with low-fat mayo or plain yogurt for a lighter option.
  • 1/2 cup Greek Yogurt Opt for a vegan alternative for a dairy-free version.
  • 2 tablespoons Olive Oil Can be swapped for avocado oil.
  • 2 cloves Garlic Garlic powder works if you’re out of fresh garlic.
  • 2 fillets Anchovy Fillets Omit for vegetarian option or use capers.
  • 2 tablespoons Lemon Juice Fresh juice is ideal; bottled works too.
  • 1 tablespoon Dijon Mustard Yellow mustard can substitute.
  • 1 tablespoon Worcestershire Sauce Omit if allergies are a concern.
  • 1/2 cup Parmesan Cheese Nutritional yeast is great for vegan substitute.
Chicken
  • 4 pieces Chicken Breasts Choose boneless thighs for juicier cutlets.
  • 1/2 cup Flour Gluten-free flour can be used.
  • 1 cup Panko Breadcrumbs Crushed cornflakes are a gluten-free alternative.
  • 1/2 cup Italian Breadcrumbs Homemade breadcrumbs can be used if preferred.
Salad
  • 4 cups Romaine Lettuce Substitute with any leafy green you enjoy.
  • 1/4 cup Shaved Parmesan Swap for any cheese you prefer.

Equipment

  • Air Fryer
  • Blender
  • Mixing Bowls

Method
 

Instructions
  1. Make the Dressing: In a bowl or blender, combine the whole egg mayo, Greek yogurt, olive oil, garlic, anchovies, lemon juice, Dijon mustard, Worcestershire sauce, Parmesan, salt, and pepper. Blend until smooth and adjust seasoning to your taste.
  2. Prep the Chicken: Pound chicken breast fillets to an even thickness. Season both sides with salt and pepper.
  3. Breading Setup: Prepare three bowls: one with flour, one with beaten eggs, and the last with a mixture of panko breadcrumbs, Italian breadcrumbs, and additional Parmesan.
  4. Coat Chicken: Dredge each chicken breast in flour, dip in egg, then coat thoroughly in the breadcrumb mixture. Place in the air fryer and spray lightly with oil.
  5. Cook Chicken: Set air fryer to 390°F (200°C) and cook for 12-13 minutes, flipping halfway and spraying with oil again.
  6. Prepare Salad: Toss romaine lettuce with half the dressing. Serve on top of the crispy cutlets with extra Parmesan and a squeeze of lemon juice.

Nutrition

Serving: 1cutletCalories: 380kcalCarbohydrates: 20gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 1000IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Allow chicken cutlets to come to room temperature before cooking for even results. Press breadcrumbs onto chicken for crunch. Avoid overcrowding the air fryer for best results.

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