Description
A flavorful and crunchy Caesar Slaw with tender crispy chicken cutlets, tossed in a tangy Caesar dressing with vibrant shredded cabbage and carrots, topped with Parmesan cheese and optional croutons for added texture. Perfect for a satisfying main course salad that balances protein and fresh vegetables.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts, halved horizontally to make 4 thin cutlets
- 1/2 cup buttermilk
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon olive oil (for pan-frying)
Slaw
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/2 cup shredded carrots
- 1/4 cup Caesar dressing (store-bought or homemade)
- 2 tablespoons fresh lemon juice
Toppings
- 2 tablespoons grated Parmesan cheese
- Croutons for garnish (optional)
Instructions
- Marinate the Chicken: Place the chicken cutlets in a shallow bowl and cover with buttermilk. Let marinate for at least 15 minutes or up to overnight to tenderize and infuse flavor.
- Prepare the Breading Mix: In another bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper. Mix well to distribute the spices evenly.
- Coat the Chicken: Remove chicken from buttermilk, dredge each cutlet in the breadcrumb mixture, pressing gently to ensure the coating adheres properly.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Cook chicken cutlets for 4–5 minutes on each side, until golden brown and cooked through. Transfer to a plate and let rest slightly.
- Prepare the Slaw: In a large mixing bowl, toss together shredded green cabbage, red cabbage, and carrots with Caesar dressing and freshly squeezed lemon juice until everything is evenly coated.
- Assemble the Dish: Slice the crispy chicken into strips and arrange on top of the prepared slaw. Sprinkle with additional grated Parmesan cheese and garnish with croutons if desired. Serve immediately.
Notes
- For a lighter version, bake the chicken at 400°F (200°C) for 20–25 minutes instead of pan-frying.
- Substitute kale or romaine lettuce for part of the cabbage to vary the texture and flavor of the slaw.
- Add sliced avocado or cherry tomatoes for extra color, creaminess, and nutritional benefits.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 85mg
