Why You’ll Love This Recipe
Air Fryer Chicken Caesar Cutlets are a crispy, flavorful twist on a classic Caesar salad. Juicy chicken breasts are coated in a parmesan-garlic crust, air-fried to golden perfection, and served with a creamy Caesar dressing. This easy, healthier alternative to traditional frying delivers crunch and taste with minimal oil, making it a quick and satisfying meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken breastsparmesan cheese (grated)garlic powderonion powderpanko breadcrumbsCaesar dressingsalt and peppereggsnonstick cooking spraylemon wedges (optional, for serving)
directions
Preheat your air fryer to 400°F (200°C).
Slice the chicken breasts horizontally to create thin cutlets. Pat dry with paper towels.
In a bowl, whisk eggs with a spoonful of Caesar dressing.
In another bowl, combine panko breadcrumbs, grated parmesan, garlic powder, onion powder, salt, and pepper.
Dip each chicken cutlet into the egg mixture, then coat thoroughly in the breadcrumb mixture.
Lightly spray the air fryer basket with nonstick spray and place the coated cutlets inside in a single layer.
Spray the tops of the cutlets with a bit more cooking spray to help them crisp.
Air fry for 10-12 minutes, flipping halfway through, until the chicken is golden and cooked through.
Serve with extra Caesar dressing and lemon wedges if desired.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 10-12 minutesTotal time: 25-30 minutes
Variations
Add crushed croutons to the breadcrumb mix for extra crunch.
Swap Caesar dressing with ranch or honey mustard for a flavor twist.
Use chicken thighs instead of breasts for a juicier result.
Top with chopped romaine and shaved parmesan for a full Caesar-style platter.
storage/reheating
Store leftover cutlets in an airtight container in the fridge for up to 3 days.Reheat in the air fryer at 350°F for 4-5 minutes until warmed through.For longer storage, freeze cooked cutlets for up to 2 months.
FAQs
Can I make these cutlets without an air fryer?
Yes, bake them in the oven at 425°F for about 20 minutes, flipping halfway.
What type of Caesar dressing works best?
Use a creamy, thick Caesar dressing for the best adhesion and flavor.
How do I know the chicken is done?
The internal temperature should reach 165°F (74°C).
Can I prep these in advance?
Yes, you can bread the cutlets and refrigerate them up to a day before cooking.
Do I have to use panko?
Panko gives the crispiest texture, but regular breadcrumbs can work too.
Is this dish spicy?
No, but you can add paprika or chili flakes to the breadcrumb mix if desired.
What sides pair well with these cutlets?
Try them with a Caesar salad, roasted veggies, or garlic bread.
Can I make this gluten-free?
Yes, use gluten-free panko and dressing.
Why do I need to spray the cutlets?
It helps them get crisp and golden in the air fryer.
Can I double the recipe?
Yes, cook in batches to avoid overcrowding the air fryer.
Conclusion
Air Fryer Chicken Caesar Cutlets bring bold Caesar flavor and satisfying crunch to your table without deep frying. Perfect for weeknight dinners or casual entertaining, these cutlets are easy to make, kid-friendly, and endlessly customizable. Once you try them, they’ll quickly become a go-to favorite.
Print
Air Fryer Chicken Caesar Cutlets
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Fryer
- Cuisine: American
- Diet: Low Fat
Description
Crispy breaded chicken cutlets air‑fried to golden perfection, served atop a fresh Caesar salad with creamy homemade dressing.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup all‑purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- Olive oil spray
- ½ cup mayonnaise
- ¼ cup sour cream (or Greek yogurt)
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 cup chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- ½ cup croutons
- Lemon wedges, for serving
Instructions
- Slice each chicken breast horizontally into thin cutlets. Pound to even thickness.
- Set up breading stations: flour; beaten eggs; mix panko, Parmesan, garlic powder, oregano, salt, and pepper.
- Dredge each cutlet in flour, shake off excess, dip in eggs, then coat in breadcrumb mixture, pressing gently to adhere.
- Preheat air fryer to 400 °F (200 °C).
- Lightly spray both sides of cutlets with olive oil. Arrange in a single layer (cook in batches if needed).
- Air‑fry for 5–6 minutes per side, until golden and cooked through (internal temp 165 °F).
- While chicken cooks, whisk together mayonnaise, sour cream, garlic, lemon juice, Dijon, and Parmesan to make Caesar dressing. Season to taste.
- Toss romaine, cherry tomatoes, and croutons with dressing.
- Serve salad topped with hot cutlets and lemon wedges.
Notes
- For spicier flavor, add cayenne pepper to breadcrumb mix or egg wash.
- To make gluten‑free, substitute with gluten‑free flour and breadcrumbs.
- Dairy‑free option: use nutritional yeast instead of Parmesan and a dairy‑free mayo/sour cream.
- Prep ahead: bread cutlets and refrigerate up to 24 hours before cooking.
- Store leftovers in airtight container; reheat in air fryer at 375 °F for 5–7 minutes.