Gluten-free Chicken Cutlets with Ceasar Salad
When it comes to Caesar salads, the dressing is the star. This version takes it to new heights with the addition of Marukan Organic Rice Vinegar, which lends a light and tangy complexity that balances the richness of classic ingredients like egg yolks, Parmesan, and olive oil. The rice vinegar enhances the dressing’s depth, creating a Caesar salad that feels fresh, elevated, and anything but ordinary.
The dressing is a breeze to make—just blend the ingredients until smooth, and you’re left with a creamy, flavorful dressing that clings perfectly to crisp Romaine lettuce. It’s a wonderful way to elevate a salad staple while keeping it gluten-free and refined sugar-free.
A Versatile Dish
While this Caesar salad shines on its own, we absolutely love serving it atop gluten-free chicken cutlets. The combination of crunchy, golden-brown chicken and the crisp, tangy salad is pure perfection. The tender chicken cutlets, seasoned with Italian herbs and a Parmesan-breadcrumb coating, provide a hearty base that transforms this dish into a satisfying meal.
This pairing is perfect for weeknight dinners, meal prepping, or even casual entertaining. And if you’re looking for more ways to enjoy the dressing, it’s versatile enough to use as a dip for raw veggies, a spread for sandwiches, or a drizzle over grilled vegetables.
Whether you enjoy the Caesar salad as a standalone dish (feel free to add some gluten-free croutons if you wish) or paired with crispy chicken cutlets, this recipe is a delicious reminder of how small ingredient upgrades—like Marukan Organic Rice Vinegar—can make a big difference.
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Gluten-Free Chicken Cutlets with Caesar Salad
Ingredients
For the chicken cutlets:
- 4 boneless , skinless chicken breasts
- 1 cup gluten-free breadcrumbs
- ¼ cup shredded Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 2 large eggs , beaten
For the Caesar salad:
- 4 cups chopped Romaine lettuce
- ¼ cup shredded Parmesan cheese
For the dressing:
- 2 large egg yolks , at room temperature
- ¼ cup Marukan Organic Rice Vinegar
- 2 garlic cloves , minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons anchovy paste or 4 anchovy fillets , chopped
- ½ cup olive oil
- ¼ cup grated Parmesan cheese
- Kosher or fine sea salt and pepper to taste
Instructions
Prepare the chicken cutlets:
- Preheat oven to 375°F (190°C).
- Place chicken breasts between two sheets of plastic wrap and pound to an even thickness.
- In one shallow bowl, mix breadcrumbs, Parmesan, garlic powder, Italian seasoning, and salt. In another bowl, beat the eggs with a splash of water.
- Dip each chicken breast in the egg, then coat with the breadcrumb mixture.
- Heat a skillet over medium heat with a drizzle of olive oil. Sear the chicken cutlets on both sides until golden brown (about 3 minutes per side). Transfer to a baking sheet and bake for 10-12 minutes, until cooked through.
Prepare the dressing:
- Blend the dressing ingredients in a blender or food processor until smooth and thickened. Taste and adjust seasoning as needed.
Assemble the salad:
- In a large bowl, toss Romaine lettuce with the dressing. Top with shaved Parmesan.
Serve:
- Place a chicken cutlet on each plate and top with a generous portion of Caesar salad. Garnish with additional Parmesan if desired.
Nutrition
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