Description
Caesar slaw with crispy chicken delivers a mouthwatering twist on classic salad traditions. Crunchy cabbage, zesty dressing, and golden chicken create a satisfying meal that brings fresh flavor and excitement to your plate.
Ingredients
Scale
Proteins:
- 1 pounds (lb) boneless, skinless chicken breasts
- 2 large eggs
Cheeses:
- 1/3 cup finely grated parmesan cheese
- 2 tablespoons parmesan cheese
- 1/2 cup finely grated parmesan cheese
Breading and Seasoning:
- 1 1/2 cups seasoned breadcrumbs
- Kosher salt
- Black pepper
Vegetables and Greens:
- 1 small head green cabbage, thinly sliced
- 1/2 small head purple cabbage, thinly sliced
- 1 small bunch kale, stems removed, thinly sliced
- 4 cloves garlic, minced
Dressing Components:
- 3 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- Juice of 1/2 lemon
Oils and Fats:
- 3/4 tablespoons (tbsp) olive oil
- 1/3 cup olive oil
- 1 tablespoon unsalted butter
Bread Component:
- 1 cup sourdough bread, cubed
Additional Seasoning:
- Pinch of salt (optional)
Instructions
- Craft delicate chicken cutlets by slicing breasts lengthwise into thin, uniform pieces. Season generously with salt and pepper for enhanced flavor profile.
- Create a crispy coating station with whisked eggs in one vessel and a mixture of breadcrumbs and Parmesan in another. Ensure even, thorough coating for each chicken piece.
- Warm olive oil in a large skillet over medium heat, allowing the surface to reach optimal temperature for golden browning.
- Gently dredge each chicken slice through egg mixture, then press into breadcrumb blend, ensuring complete coverage.
- Cook chicken in batches, allowing 3-4 minutes per side until exterior turns golden and interior reaches safe 165°F temperature. Transfer cooked pieces to paper towel-lined surface to drain excess oil.
- Prepare Caesar dressing by combining garlic, yogurt, Parmesan, mustard, vinegar, anchovy paste, lemon juice, salt, and pepper in a blender.
- Pulse ingredients until smooth, gradually streaming olive oil to create a creamy, emulsified consistency. Refrigerate excess dressing for future use.
- Combine green cabbage, purple cabbage, and kale in a spacious mixing bowl, creating a vibrant, textured base.
- Drizzle dressing over vegetables, tossing thoroughly to ensure even coating. Allow salad to rest briefly, enabling flavors to meld.
- Transform sourdough bread into crisp croutons by melting butter in a skillet and tossing cubed bread until achieving a golden, crunchy texture.
- Incorporate half the Parmesan into the slaw, providing an additional layer of tangy richness.
- Artfully arrange slaw on serving plates, topping with sliced crispy chicken, remaining Parmesan, and freshly prepared croutons.
Notes
- Slice chicken uniformly to ensure even cooking and crispy texture throughout each piece.
- Pat chicken dry before breading to help breadcrumbs adhere better and create a crunchier coating.
- Use a meat thermometer to check chicken’s internal temperature precisely, preventing overcooking or undercooking.
- Experiment with gluten-free breadcrumbs or almond flour for a low-carb or celiac-friendly version of the crispy chicken.
- Let the slaw sit for 10-15 minutes after dressing to allow flavors to meld and cabbage to slightly soften.
- Swap dairy-based yogurt with coconut or almond yogurt for a dairy-free alternative in the dressing.
- Toast croutons low and slow to prevent burning and achieve maximum crispiness without charring.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 610
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 34 g
- Saturated Fat: 8 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 37 g
- Cholesterol: 175 mg