Simple Chicken Caesar Salad with crispy, breaded pan-fried chicken is a fresh twist on this timeless classic.
Instead of the usual grilled chicken, I’ve coated the breast in a Parmesan-panko crust and pan-fried it until golden. It’s then served with crisp romaine lettuce tossed in a silky homemade Caesar dressing, crunchy oven-baked croutons, and generous shavings of Parmesan.
This dish delivers the perfect balance of crunch, creaminess, tang, and flavour in every bite!
1. Make the croutons: Preheat oven to 190°C / 375°F. Cut the bread into cubes, then toss with olive oil, smashed garlic, and a pinch of salt. Spread evenly on a baking tray and bake for 18–20 minutes, tossing halfway, until golden and crisp. Remove and let cool.
2. Prepare the chicken: Butterfly and lightly pound the chicken breasts for even thickness. Season with salt, pepper, garlic powder, and smoked paprika.
3. Place the flour in one shallow bowl, egg + milk in another, and panko mixed with grated Parmesan in a third bowl. Dredge each chicken breast in flour, dip in egg wash, then press firmly into the breadcrumb mixture to coat evenly.
4.Pan-fry the chicken. Heat 4–5 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add chicken and cook 4–5 minutes per side until golden brown and cooked through. Transfer to a plate lined with paper towels and let rest.
5. Make the dressing: Mash the anchovies and garlic into a paste. Whisk in the mayonnaise, Dijon mustard, and lemon juice. Slowly drizzle in the olive oil while whisking until creamy and emulsified. Stir in the Parmesan and season with salt and cracked black pepper.
6. Toss the chopped romaine with just enough dressing to coat. Add croutons and toss again. Place the chicken breast on a plate each, top with the romaine lettuce and croutons and finish with extra grated Parmesan.
2 servings