Description
This Caesar Salad with Homemade Croutons features crispy air-fried breaded chicken cutlets and crunchy, seasoned homemade croutons. Tossed with a classic creamy Caesar dressing enhanced with anchovies and parmesan, this recipe offers a fresh, flavorful twist on a timeless favorite. Perfect for a satisfying lunch or dinner, it combines crisp romaine lettuce with crispy chicken and homemade croutons for a delightful texture contrast.
Ingredients
Homemade Croutons
- 4 cups cubed bread (can use gluten free)
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1/2 tsp sea salt
Chicken Cutlets
- 4 chicken cutlets (1 lb total)
- 2 tbsp gluten free all-purpose flour (or regular all purpose flour)
- Salt and pepper (to taste)
- 1 large egg
- 1¼ cup breadcrumbs (can use gluten free breadcrumbs or pork panko)
- 2 tsp Italian seasoning
Caesar Dressing
- 1/4 cup mayonnaise
- 2 tbsp olive oil
- 2 anchovy fillets (or 1 tsp anchovy paste)
- 3 tbsp grated parmesan
- 1 garlic clove (minced)
- 1 tbsp lemon juice
- 2 tsp dijon mustard
- 1/2 tsp worcestershire sauce (gluten free preferred)
- Salt and pepper (to taste)
Salad
- 2 large heads romaine (chopped)
- Grated or shaved parmesan (for garnish)
Instructions
- Make the Croutons: Preheat the oven to 350°F (175°C). Spread the cubed bread on a baking tray and drizzle evenly with olive oil, garlic powder, and sea salt. Toss to coat all pieces. Bake for 12-17 minutes until the croutons are lightly browned and crispy. Set aside to cool.
- Prepare the Chicken for Breading: While the croutons bake, preheat the air fryer to 400°F (200°C). Place chicken cutlets in a bowl, sprinkle with flour, salt, and pepper, and toss until evenly coated.
- Bread the Chicken: In a shallow bowl, whisk the egg. In another shallow bowl, combine the breadcrumbs and Italian seasoning. Dip each flour-coated chicken cutlet first into the egg mixture, then press into the seasoned breadcrumbs to coat thoroughly.
- Air Fry the Chicken: Spray the air fryer basket or tray with cooking spray. Arrange the breaded chicken cutlets in a single layer in the basket. Air fry for 12-14 minutes, flipping halfway through, until the chicken is golden brown, crispy, and cooked through.
- Make the Dressing: While the chicken and croutons cook, combine mayonnaise, olive oil, anchovy fillets or paste, grated parmesan, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, and salt and pepper in a large mixing bowl. Whisk until smooth and well blended.
- Toss the Salad: Add the chopped romaine to the bowl with the dressing and toss thoroughly to coat all the leaves evenly.
- Slice the Chicken: After the chicken has cooked, allow it to rest briefly before slicing into thin, bite-sized pieces.
- Assemble the Salad: Divide the dressed romaine lettuce among 4 plates or bowls. Top each serving with sliced chicken and the homemade croutons. Garnish with additional grated or shaved parmesan cheese if desired. Serve immediately and enjoy!
Notes
- For a stovetop alternative to air frying the chicken, pan-fry the breaded cutlets over medium heat in a skillet with a little olive oil until golden and cooked through, about 4-5 minutes per side.
- You can use gluten free bread, flour, and breadcrumbs to keep this recipe gluten free.
- Anchovies are traditional in Caesar dressing to add umami, but you can omit them for a milder flavor.
- Leftover croutons can be stored in an airtight container for up to 3 days.
- Make sure the chicken is cooked through to an internal temperature of 165°F (74°C) for safe consumption.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Air Frying
- Cuisine: American