Caesar Slaw with Crispy Chicken
User Reviews
5
Caesar Slaw with Crispy Chicken
Description
The preparation starts by slicing chicken breasts thinly for quick, even frying. These are seasoned, dipped in egg, then coated in a mixture of seasoned breadcrumbs and Parmesan before pan-frying until deeply golden and cooked through. Meanwhile, the slaw combines thinly sliced green and purple cabbage with kale for a varied crunch and fresh flavor.
The dressing integrates garlic, Greek yogurt, Parmesan, Dijon mustard, anchovy paste, red wine vinegar, and lemon juice, balanced with olive oil to create a creamy and bright Caesar flavor without mayonnaise. Tossed with the cabbage mixture, the slaw provides a tart and savory contrast to the richness of the chicken, which is served alongside or atop the salad.
Sourdough bread cubes sautéed in butter add a crouton-like element, enhancing texture. This dish presents a full meal of crisp textures, savory notes, and fresh acidity suitable for lunch or dinner.
Ingredients
crispy chicken
- 1 pound chicken breast boneless, skinless
- salt kosher salt
- black pepper kosher salt
- 2 egg lightly beaten, large
- 1 ½ cups seasoned breadcrumbs
- ⅓ cup Parmesan Cheese finely grated
- 3 to 4 tablespoons olive oil
caesar slaw
- 4 garlic minced, cloves
- 3 tablespoons Greek yogurt
- 2 tablespoons Parmesan Cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- ½ lemon juiced
- salt kosher salt
- black pepper kosher salt
- ⅓ cup olive oil
- 1 green cabbage thinly sliced, small head
- ½ purple cabbage thinly sliced, small head
- 1 kale removed from stems and thinly sliced, small bunch
- ½ cup Parmesan Cheese finely grated
- 1 tablespoon butter unsalted
- 1 cup sourdough bread cubed
Instructions
crispy chicken
- Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. You want THIN slices - ones you can almost see through! I get 3 to 4 thin slices from one chicken breast. Season the chicken all over with salt and pepper. Line a baking sheet with paper towels.
- Place the eggs in a shallow plate or bowl. Stir together the breadcrumbs and parmesan in another plate or bowl.
- Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. I like to heat the oil for a good 5 minutes before adding the chicken. Watch the heat the entire time - if it seems to be too hot, make sure to lower it!
- Dip each piece of chicken into the egg, then into the breadcrumbs, pressing gently so the crumbs adhere.
- Add the chicken 2 to 3 pieces at a time. Cook on each side until deeply golden, about 3 to 4 minutes per side. This should cook the chicken the entire way through, but take the temperature to make sure it is 165 degrees F inside if you’re unsure. Remove each piece of chicken and place it on the paper towel-lined sheet. Repeat with remaining chicken.
- This reheats great! I store mine in foil in the fridge and reheat in the oven or air fryer until warm.
caesar slaw
- To make the dressing, add the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt and pepper to a food processor or blender and blend until pureed. With the processor still on, stream in the olive oil until a creamy dressing forms. (This may make more dressing than needed, but you can store it sealed in the fridge for about 3 to 4 days and stir well before using.)
- In a bowl, combine the cabbage and kale. Drizzle on a few tablespoons of the dressing and using tongs or your hands, toss well until everything is coated. Let this sit for a few minutes while you make the croutons.
- Heat the butter in a skillet over medium heat. Add the bread pieces and toss until golden, about 4 to 5 minutes. Sprinkle on a pinch of salt if you wish.
- To assemble the salad, toss the cabbage mixture with half of the parmesan. Place it on a plate, then top with the thinly sliced chicken. Add the croutons and parmesan and serve with the remaining dressing. Enjoy!
User Reviews
Overall Rating
5
You'll Also Love
