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Gluten-Free Chicken Cutlets with Caesar Salad

Prep Time15 mins
Cook Time20 mins
Course: Main Course
Servings: 4
Calories: 3384kcal
Author: Gluten Free & More

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
US Customary - Metric

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

Calories: 3384kcal | Carbohydrates: 23g | Protein: 506g | Fat: 127g | Saturated Fat: 36g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 58g | Trans Fat: 0.01g | Cholesterol: 1578mg | Sodium: 1924mg | Potassium: 8470mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4510IU | Vitamin C: 4mg | Calcium: 379mg | Iron: 14mg