Description
This Caesar Slaw with Crispy Chicken recipe combines tender, golden-breaded chicken cutlets with a tangy, creamy Caesar-inspired slaw. The slaw features a mix of green cabbage, purple cabbage, and kale tossed in a homemade garlic-parmesan dressing. Finished with crunchy sourdough croutons and extra parmesan, this salad provides a refreshing and satisfying meal that’s perfect for lunch or dinner.
Ingredients
Crispy Chicken
- 1 pound boneless, skinless chicken breasts
- Kosher salt and pepper, to taste
- 2 large eggs, lightly beaten
- 1 ½ cups seasoned breadcrumbs
- ⅓ cup finely grated parmesan cheese
- 3 to 4 tablespoons olive oil
Caesar Slaw Dressing
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- ½ lemon, juiced
- Kosher salt and pepper, to taste
- ⅓ cup olive oil
Caesar Slaw and Croutons
- 1 small head green cabbage, thinly sliced
- ½ small head purple cabbage, thinly sliced
- 1 small bunch kale, stems removed and thinly sliced
- ½ cup finely grated parmesan cheese
- 1 tablespoon unsalted butter
- 1 cup cubed sourdough bread
Instructions
- Prepare the chicken: Thinly slice the chicken breasts lengthwise until slices are very thin and almost translucent, yielding 3 to 4 slices per breast. Season both sides generously with kosher salt and pepper. Line a baking sheet with paper towels for draining later.
- Set up breading stations: Place the lightly beaten eggs in a shallow bowl. In a separate shallow bowl, combine the seasoned breadcrumbs with ⅓ cup grated parmesan cheese, mixing well.
- Cook the chicken: Heat 1 to 2 tablespoons olive oil in a large skillet over medium heat for about 5 minutes, adjusting heat if oil gets too hot. Dip each chicken slice first into the eggs, then press into the breadcrumb mixture to coat thoroughly.
- Fry the chicken: Add 2 to 3 pieces of chicken at a time to the hot skillet. Cook each side until deeply golden brown and cooked through, approximately 3 to 4 minutes per side. Check internal temperature to ensure it reaches 165°F (74°C). Remove cooked chicken and transfer to paper towel-lined baking sheet to drain excess oil. Repeat with remaining chicken slices.
- Make the dressing: In a food processor or blender, combine minced garlic, Greek yogurt, 2 tablespoons parmesan, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, salt, and pepper. Blend until smooth. With the machine running, slowly stream in ⅓ cup olive oil until a creamy dressing forms. Store any extra dressing in an airtight container in the refrigerator for up to 3 to 4 days.
- Prepare the slaw: In a large bowl, combine the thinly sliced green cabbage, purple cabbage, and kale. Drizzle with a few tablespoons of the prepared dressing and toss thoroughly with tongs or hands until well coated. Let the mixture sit for a few minutes to meld flavors while you prepare the croutons.
- Make the croutons: Heat unsalted butter in a skillet over medium heat. Add sourdough bread cubes and toss frequently until they turn golden and crisp, about 4 to 5 minutes. Optionally, sprinkle a pinch of salt over the croutons before removing from heat.
- Assemble the salad: Toss the dressed cabbage and kale mixture with half of the ½ cup grated parmesan cheese. Spread the slaw onto serving plates or a large platter. Arrange the crispy chicken slices on top, scatter the freshly made sourdough croutons, then sprinkle with the remaining parmesan cheese. Serve with the remaining dressing on the side for drizzling. Enjoy immediately for best texture and flavor.
Notes
- The chicken can be cooked in advance and reheated in the oven or air fryer until warmed through without losing crispness.
- Make extra dressing to keep on hand for salads over the next few days; just stir well before using.
- For even crispier chicken, let the breaded slices rest for 10 minutes before frying to help the coating set.
- Use day-old sourdough bread for croutons to ensure they toast up nicely and become crunchy.
- Adjust anchovy paste amount for milder or more intense umami flavor in the dressing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
