Caesar Slaw Crispy Chicken
Golden, parmesan-crusted chicken cutlets served over a vibrant Caesar-dressed slaw of green cabbage, purple cabbage, and kale, topped with buttery sourdough croutons and freshly grated parmesan. A complete, satisfying weeknight dinner ready in about an hour.
Ingredients
Crispy Chicken:
- 1 pound boneless skinless chicken breasts
- Kosher salt and black pepper
- 2 large eggs
- 1 1/2 cups seasoned breadcrumbs
- 1/3 cup finely grated Parmesan cheese
- 3 to 4 tablespoons olive oil
Caesar Dressing:
- 4 garlic cloves
- 3 tablespoons Greek yogurt
- 2 tablespoons Parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- Juice of 1/2 lemon
- Kosher salt and black pepper
- Olive oil to stream in
Caesar Slaw:
- 1 small head green cabbage thinly shredded
- 1/2 small head purple cabbage thinly shredded
- 1 small bunch kale stems removed, thinly sliced
- 1/2 cup finely grated Parmesan cheese
- Sourdough Croutons:
- 1 tablespoon unsalted butter
- 1 cup cubed sourdough bread
- Pinch of kosher salt
Instructions
- Slice chicken breasts lengthwise into very thin cutlets. Season all over with salt and pepper. Line a baking sheet with paper towels.
- Beat the eggs in a shallow bowl. Mix the breadcrumbs and grated Parmesan in a second shallow bowl.
- Dip each chicken cutlet in egg, then press firmly into the breadcrumb mixture to coat both sides.
- Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat for 5 minutes. Cook chicken in batches of 2 to 3 pieces, 3 to 4 minutes per side, until deeply golden and cooked through to 165 degrees Fahrenheit. Transfer to the paper towel-lined sheet. Add more oil between batches as needed.
- Blend the garlic, Greek yogurt, Parmesan, Dijon, red wine vinegar, anchovy paste, lemon juice, salt, and pepper in a food processor until smooth. With the processor running, stream in olive oil until the dressing is creamy and emulsified.
- Combine the green cabbage, purple cabbage, and kale in a large bowl. Toss with several tablespoons of Caesar dressing and let sit for a few minutes.
- Melt butter in a small skillet over medium heat. Add sourdough cubes and cook, tossing, for 4 to 5 minutes until golden. Season with a pinch of salt.
- Toss the slaw with half the grated Parmesan. Divide among 4 plates. Top with sliced crispy chicken, croutons, and remaining Parmesan. Serve with extra dressing on the side.
Notes
Slice chicken as thin as possible — almost translucent — for the crispiest, most evenly cooked result.
Preheat oil in the skillet for 5 minutes before adding chicken for the best sear.
Do not crowd the pan — cook in batches for proper crisping.
Leftover dressing keeps in a sealed jar in the refrigerator for 3 to 4 days.
Reheat leftover chicken in a 375-degree oven for 8 to 10 minutes to restore crispness.
The slaw can be prepared undressed up to 2 days ahead and refrigerated.
Preheat oil in the skillet for 5 minutes before adding chicken for the best sear.
Do not crowd the pan — cook in batches for proper crisping.
Leftover dressing keeps in a sealed jar in the refrigerator for 3 to 4 days.
Reheat leftover chicken in a 375-degree oven for 8 to 10 minutes to restore crispness.
The slaw can be prepared undressed up to 2 days ahead and refrigerated.
Tried this recipe?Let us know how it was!