This Crispy Chicken Caesar Schnitzel is the perfect mix of comfort food and freshness. Golden, crunchy chicken schnitzel meets a creamy homemade Caesar salad, making it feel indulgent yet balanced. It’s inspired by classic schnitzel techniques but served the Caesar way, crisp on the outside, juicy on the inside, and finished with a punchy, garlicky dressing. Perfect for a weekend dinner, a restaurant-style lunch at home, or when you want something crispy but still fresh.

Why You’ll Love This Recipe

• It delivers restaurant-style crispy schnitzel with a fresh, creamy Caesar salad at home.

• The panko–parmesan coating makes the chicken extra crunchy without feeling heavy.

• The Caesar dressing is lighter than classic versions thanks to Greek yogurt, but still rich and flavorful.

• It’s versatile, serve it as a plated dinner, slice it over salad bowls, or tuck it into a sandwich.

Ingredients

For the Chicken Schnitzel

• 2 chicken breasts, sliced in half horizontally and pounded thin

• 2 tsp paprika

• ½ tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

For the Coating

• ½ cup all-purpose flour

• 1 large egg

• ½ cup breadcrumbs

• ½ cup panko breadcrumbs

• 2–3 tbsp grated parmesan

• Oil, for frying

For the Caesar Salad

• ½ cup Greek yogurt

• ¼ cup mayonnaise

• 4–5 tbsp grated parmesan cheese

• 1 tsp garlic powder

• 1 tbsp Dijon mustard

• 2 tsp Worcestershire sauce

• 1 tbsp fresh lemon juice

• Salt and pepper, to taste

• Romaine lettuce, chopped

Instructions

Step 1: Prepare the Chicken

• Place each chicken breast flat on a cutting board and slice horizontally through the middle without cutting all the way through, opening it like a book.

• Cover with parchment or cling film and gently pound until evenly thin.

• Season both sides with paprika, salt, black pepper, and garlic powder.

• Let rest for 10 minutes so the seasoning absorbs properly.

Step 2: Set Up the Coating

• In the same tray or bowl with the seasoned chicken, crack in the egg and add the flour.

• Mix until the chicken is coated in a thick, slightly sticky batter.

• In a separate tray, combine breadcrumbs, panko, and grated parmesan.

Step 3: Coat the Schnitzel

• Press each piece of chicken firmly into the breadcrumb mixture.

• Ensure it is fully coated on both sides, pressing gently so the crumbs stick well.

Step 4: Fry the Schnitzel

• Heat oil in a wide pan over medium heat.

• Fry the chicken in batches for 3–4 minutes per side, until golden brown, crisp, and cooked through.

• Transfer to a wire rack or paper towel to drain excess oil.

Step 5: Make the Caesar Dressing

• In a bowl, mix Greek yogurt, mayonnaise, parmesan, garlic powder, Dijon mustard, Worcestershire sauce, and lemon juice.

• Season with salt and pepper and mix until smooth and creamy.

Step 6: Assemble the Caesar Salad

• Add chopped romaine lettuce to a large bowl.

• Pour over the Caesar dressing and toss until evenly coated.

• Add extra parmesan, if desired.

Step 7: Serve

• Serve the crispy chicken schnitzel alongside or over the Caesar salad.

• Finish with freshly grated parmesan and cracked black pepper.

• Enjoy immediately while the schnitzel is hot and crispy.

Crispy Chicken Caesar Schnitzel

Golden, crunchy chicken schnitzel meets a creamy homemade Caesar salad, making it feel indulgent yet balanced.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Resting time 10 minutes mins

Course Main Course, Salad

Cuisine American, Fusion

Servings 2

Calories 650 kcal

Ingredients

  

1x2x3x

For the Chicken Schnitzel

• 2 chicken breasts sliced in half horizontally and pounded thin
• 2 tsp paprika
• ½ tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

For the Coating

• ½ cup all-purpose flour
• 1 large egg
• ½ cup breadcrumbs
• ½ cup panko breadcrumbs
• 2 –3 tbsp grated parmesan
• Oil for frying

For the Caesar Salad

• ½ cup Greek yogurt
• ¼ cup mayonnaise
• 4 –5 tbsp grated parmesan cheese
• 1 tsp garlic powder
• 1 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1 tbsp fresh lemon juice
• Salt and pepper to taste
• Romaine lettuce chopped

Instructions

 

• Place each chicken breast flat on a cutting board and slice horizontally through the middle without cutting all the way through, opening it like a book.
• Cover with parchment or cling film and gently pound until evenly thin.
• Season both sides with paprika, salt, black pepper, and garlic powder.
• Let the chicken rest for 10 minutes so the seasoning absorbs properly.
• Take each piece of chicken and press it firmly into the breadcrumb mixture, making sure it’s fully coated on both sides.
• Press gently so the crumbs stick well.
• Heat oil in a wide pan over medium heat.
• Fry the chicken in batches for 3–4 minutes per side, or until golden brown, crisp, and cooked through.
• Transfer to a wire rack or paper towel to drain excess oil.
• In a bowl, mix Greek yogurt, mayonnaise, parmesan, garlic powder, Dijon mustard, Worcestershire sauce, and lemon juice.
• Season with salt and pepper and mix until smooth and creamy.
• Add chopped romaine lettuce to a large bowl. Pour over the Caesar dressing and toss until evenly coated. Add extra parmesan if you like.
• Serve the crispy chicken schnitzel alongside or over the Caesar salad.
• Finish with freshly grated parmesan and cracked black pepper.
• Enjoy immediately while the schnitzel is hot and crispy.

Nutrition

Calories: 650kcal

Keyword caesar salad, Chicken recipes, chicken schnitzel, recipes

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