Caesar Salad Chicken Cutlets

Last Updated on August 11, 2025 by Carrie Korem, FNTP

If you’re looking for a healthy dinner that’s full of flavor, these Caesar Salad Chicken Cutlets are the perfect combination of crispy, juicy chicken and a cool, crisp Caesar salad. The chicken is coated in a grain-free breading made with almond flour, coconut flour, and arrowroot for the perfect crunch — then pan-fried in butter and olive oil for incredible flavor.

Topped with a homemade Caesar salad dressing that’s super easy to make and tastes much better than anything you can buy at the store.

This is my Mom’s recipe that I’ve been making since I was a kid. It was actually my job to make salads, and I’ve made it so many times, I have it memorized!

Why You’ll Love This Recipe

• Grain-Free & Gluten-Free – Made with wholesome, nutrient-dense flours.
• Crispy Outside, Juicy Inside – Pan-fried in healthy fats for the perfect texture.
• Fresh, Homemade Caesar Dressing – No bottled dressing here — you’ll taste the difference.
• Quick & Easy – Ready in under 45 minutes, perfect for weeknights.

Ingredients

For the Chicken Cutlets:

• 1 ½ cups finely ground almond flour
• 2 tablespoons coconut flour
• 3 tablespoons arrowroot flour
• 1 teaspoon grass-fed gelatin
• 3 eggs, beaten
• 4 boneless, skinless chicken breasts (pounded to ½” thickness)
• ½ teaspoon Celtic sea salt
• ½ teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter
• ¼ cup extra virgin olive oil

For the Caesar Dressing and Salad:

• 1 large garlic clove, minced
• 1 ½ tablespoons fresh lemon juice
• ¼ teaspoon Worcestershire sauce
• 2 tablespoons red wine vinegar
• ½ teaspoon Dijon mustard
• 3 anchovy fillets (don’t worry — it won’t taste fishy, this is what helps give Caesar salad it’s classic flavor)
• 1 raw organic, pastured egg yolk
• ¼ cup + 1 tablespoon extra virgin olive oil
• ½ teaspoon Celtic sea salt

• 1 head romaine lettuce, washed and torn into bite-sized pieces

Tips for the Best Caesar Salad Chicken Cutlets

• Use a Meat Mallet – Pounding the chicken evenly ensures it cooks quickly and stays juicy.
• Serve Right Away – The cutlets are at their crispiest fresh from the pan.
• Make Ahead Option – Bread the chicken in advance and refrigerate for up to 4 hours before cooking.

What to Serve with Caesar Salad Chicken Cutlets

These cutlets are a complete meal on their own, but you can round out your dinner with:

• Crispy Parm Potatoes or Roasted Carrots with Apricots and Hazelnuts
• Gooey Mozzarella Bread
• Chilled sparkling water with lemon

Whether you’re cooking for family, hosting friends, or just want to elevate your weeknight dinner, these grain-free chicken cutlets topped with creamy Caesar salad will be your new go-to.

Caesar Salad Chicken Cutlets

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• Author: Carrie Korem, FNTP
• Cook Time: 45
• Total Time: 45 minutes
• Yield: Serves 4
• Category: main dish
• Diet: Gluten Free

Ingredients

Units USM

For the chicken:

• 1/2 cups finely ground almond flour
• 2 tablespoons coconut flour
• 3 tablespoons arrowroot flour
• 1 teaspoon grass-fed gelatin
• 3 eggs, beaten
• 4 boneless, skinless chicken breasts, pounded into 1/2” thickness
• 1/2 teaspoon Celtic sea salt
• 1/2 teaspoon fresh ground black pepper
• 4 tablespoons unsalted butter
• 1/4 cup extra virgin olive oilFor the salad:
• 1 large clove garlic, minced
• 1 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon Worcestershire sauce
• 2 tablespoons red wine vinegar
• 1/2 teaspoon Dijon mustard
• 3 anchovy fillets (don’t worry, the dressing won’t taste fishy, this is what helps give Caesar salad it's classic flavor)
• 1 raw organic, pastured egg yolk
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon Celtic sea salt
• 1 head romaine lettuce, washed and torn into bite-size pieces

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Instructions

Preheat the oven to 300ºF and adjust the rack to the middle position. 

Place the flours and gelatin in shallow pie plate. Pour the beaten eggs into another pie plate. Generously season both sides of all chicken breasts with the sea salt and black pepper. Place the butter and olive oil in a large skillet over medium-low heat. While the butter and oil heat, dip each chicken breast first in the flour and then the eggs, and then immediately place the chicken into the hot pan. (Yes, this is written correctly! Flour first and then the eggs.)

Pan-fry the chicken about 4 minutes per side, until each side is golden brown. Place a cooling rack on top of a baking pan and lay the chicken breasts on the rack and then place in the oven. Bake the chicken for 7 minutes. You’ll know the chicken is cooked through when a thermometer reads 160º when inserted into the thickest part of the breast. 

Meanwhile, place the garlic and lemon juice in a bowl and let sit for 10 minutes (this will help take the “bite” away from the garlic). Pour garlic mixture into a blender. Add remaining ingredients to blender and blend until smooth. Adjust salt to taste. Serve.

Place the romaine in a large bowl and toss with the dressing until coated. 

To Serve: Place a piece of chicken on a plate and top with a generous portion of salad. Repeat with remaining chicken and salad. Serve immediately.