This Spicy Caesar Salad with Chicken Cutlets has a Calabrian chili crisp caesar dressing, sourdough breadcrumbs, a thin chicken cutlet, and is topped with crispy prosciutto.
This Spicy Caesar Salad takes a classic Caesar and adds Calabrian chili crisp to the dressing and sourdough breadcrumbs for a little extra heat. It keeps the traditional Parmesan, anchovy, lemon, and garlic flavors while adding spice throughout.
Romaine is tossed with the spicy Caesar dressing and topped with a breaded chicken cutlet, chili crisp breadcrumbs, crispy prosciutto, and Parmesan. It’s an easy way to turn Caesar salad into a filling lunch or dinner.
If you like this salad, you’ll love my Couscous Halloumi Salad and my Summer Chicken Cutlets.
Spicy Caesar Salad with Chicken Cutlets
This Spicy Caesar Salad with Chicken Cutlets has a Calabrian chili crisp caesar dressing, sourdough breadcrumbs, a thin chicken cutlet, and is topped with crispy prosciutto.
Ingredients
Serves 4 people
For the Chicken Cutlets:
- 2 boneless, skinless chicken breasts, sliced in half horizontally to make 4 cutlets
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tbsp milk
- 1 cup seasoned breadcrumbs (or panko breadcrumbs)
- 1/2 cup finely grated Parmesan
- 1 tsp garlic powder
- freshly cracked black pepper
- Neutral oil, for frying
For the Chili Crisp Caesar Dressing:
- 1/2 cup mayonnaise
- 2 anchovy fillets, finely minced
- 1 small garlic clove, grated
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/4 cup finely grated Parmesan
- 1 tbsp Calabrian chili crisp I like Alessi
- Freshly cracked black pepper
- 1 tbsp water, as needed
For the Chili Crisp Sourdough Breadcrumbs:
- 2 cups torn sourdough bread
- 1 tbsp Calabrian chili crisp
- 1 tbsp olive oil, if needed
- Flaky sea salt
For the Crispy Prosciutto:
- 4 oz thinly sliced prosciutto
For the Salad:
- 2 large heads romaine, chopped
- 1/2 cup freshly grated or shaved Parmesan
- Freshly cracked black pepper
Instructions
- Make the crispy prosciutto: Preheat the oven to 400°F and arrange the prosciutto in a single layer on a parchment-lined baking sheet. Bake for 8–10 minutes until crisp, then let cool before breaking into small pieces.
- Make the chili crisp breadcrumbs: Toast the sourdough until golden and crisp, then let it cool slightly. Add it to a food processor and pulse into coarse breadcrumbs. Toss the breadcrumbs with the Calabrian chili crisp until evenly coated and set aside.
- Make the Caesar dressing: Whisk together the mayonnaise, anchovies, garlic, lemon juice, Dijon, Worcestershire, Parmesan, and Calabrian chili crisp. Season with black pepper and thin with a splash of water as needed until creamy but pourable.
- Prep the chicken: Pound the chicken cutlets to about ¼-inch thick. Set up three shallow bowls: one with flour, one with the eggs whisked with milk, and one with the panko, Parmesan, garlic powder, salt, and pepper.
- Bread the cutlets: Coat each chicken cutlet first in flour, shaking off the excess, then dip into the egg mixture and finally press firmly into the seasoned panko mixture until completely coated.
- Fry the chicken: Add about ¼ inch of neutral oil to a large skillet and heat over medium-high heat. Fry the cutlets for about 3–4 minutes per side, or until deeply golden, crisp, and the thickest part reaches 165°F. Transfer to a wire rack or paper towel-lined plate and season with flaky salt.
- Dress the salad: Add the romaine to a large bowl with the Parmesan and enough chili crisp Caesar dressing to thoroughly coat the leaves. Toss until evenly combined.
- Assemble: Divide the Caesar salad between plates and top each with a crispy chicken cutlet. Sprinkle generously with the Calabrian chili crisp sourdough breadcrumbs and crispy prosciutto. Add extra Parmesan, cracked black pepper, and a squeeze of fresh lemon before serving.
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