I had a chicken schnitzel craving that would not quit, and this combo was screaming at me. You probably remember when schnitzel-style crispy chicken caesar salad had its big viral moment a while back (it felt like every food account on my feed was making it). I bookmarked it about a hundred times, never made it, and then finally caved last week. Better late than never, truly, because it absolutely lives up to the hype.

I made it my own with my favorite version of caesar dressing, which is a little lighter than the classic and doesn’t require dragging the food processor out. I swap half the mayo for Greek yogurt (one of my favorite tweaks that makes a big difference), and instead of anchovies I lean on a little Worcestershire and dijon. It still hits all those classic caesar notes: tangy, creamy, salty, garlicky without feeling heavy.

The chicken itself is the kind of crispyyy that makes you stand over the cutting board and pick at it before you even sit down. The parmesan in the breading leads to golden perfection and adds that salty, nutty flavor that takes it from regular breaded chicken the best breaded chicken.

Okay, now let’s get into the recipe…

Chicken Schnitzel Caesar Salad

Serves 2

Ingredients For The Chicken:

• 1/2 lb thinly sliced chicken breast
• 1 cup breadcrumbs
• 2 eggs
• 1/4 cup flour
• 1/4 cup parmesan
• 1/2 tbsp garlic powder
• 1/2 tbsp paprika
• 1/2 tsp salt
• 1/2 tsp pepper
• Avocado oil

For The Salad:

• 1 bunch kale, chopped
• 2 tbsp greek yogurt
• 1 tbsp mayo
• 1/2 lemon, juiced
• 1 tsp dijon mustard
• Dash of Worcestershire sauce
• 1/8 tsp garlic powder
• Salt & pepper

Directions:

1. Place the chicken between two pieces of parchment or plastic wrap and use a meat tenderizer to pound it until it’s about half its original thickness.
2. Set up three shallow bowls. In the first, whisk together the flour, parmesan, paprika, garlic powder, salt, and pepper. In the second, whisk the eggs. In the third, add the breadcrumbs.
3. Dredge each piece of chicken in the flour mixture, then the eggs, then the breadcrumbs, pressing gently to coat.
4. In a cast iron pan, generously coat the bottom with avocado oil and heat over medium.
5. Once the oil is hot, add the chicken and cook 4–5 minutes per side, until golden, crispy, and cooked through. Transfer to a paper towel-lined plate.
6. While the chicken cooks, whisk together the Greek yogurt, mayo, lemon juice, dijon, Worcestershire, garlic powder, and a dash of salt and pepper in a small bowl.
7. Pour the dressing over the chopped kale and toss until everything is well coated.
8. Top the crispy chicken with the kale caesar and enjoy!

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Looking for more easy dinner recipes? Try these next…

• Beef Lo-Mein Style Noodles
• Creamy Italian Sausage Pasta
• Lemon Pepper Fajita Bowl