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spicy caesar salad with chicken cutlets from above

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.
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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.