Spicy Parmesan Chicken Caesar
By Jessica RudolphPublished on April 27, 2026
Time
35 minutes
Yield
Serves 4
Ingredients
2 tablespoons plus ⅓ cup mayonnaise, divided1 teaspoon all-purpose flour ¾ teaspoon table salt, divided¾ teaspoon pepper, divided2 ounces Parmesan cheese, grated (1 cup), divided¾ cup panko bread crumbs 4 (3- to 4-ounce) chicken breast cutlets¼ cup vegetable oil for frying2 tablespoons jarred crushed Calabrian chiles 1 tablespoon lemon juice 2 teaspoons Worcestershire sauce 1 garlic clove, minced2 romaine lettuce hearts (18 ounces), cut into 1-inch pieces
Before You Begin
You can buy chicken cutlets at the supermarket, or cut your own cutlets by halving two 6- to 8-ounce boneless chicken breasts horizontally.
Instructions
- Mix 2 tablespoons mayonnaise, 1 teaspoon flour, ½ teaspoon table salt, and ½ teaspoon pepper together in bowl. Combine ¾ cup grated Parmesan and ¾ cup panko in shallow dish. Add 4 chicken breast cutlets to mayonnaise mixture and toss to coat evenly. Dredge cutlets in panko mixture, pressing to adhere. Transfer cutlets to plate.
- Heat ¼ cup vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Cook cutlets until coating is deep golden brown on both sides, 3 to 5 minutes per side, adjusting heat as necessary. Transfer to cutting board. Pour remaining panko mixture into middle of now-empty skillet and spread to thin disk (about 6 inches across) with back of spoon. Cook until deep golden brown on both sides, 1 to 2 minutes per side, flipping disk with silicone spatula (it’s OK if disk breaks into pieces). Transfer to cutting board.
- Whisk 2 tablespoons jarred crushed Calabrian chiles, 1 tablespoon lemon juice, 2 teaspoons Worcestershire sauce, 1 minced garlic clove, and remaining ⅓ cup mayonnaise, ¼ cup grated Parmesan, ¼ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add 2 romaine lettuce hearts cut into 1-inch pieces and toss to combine. Chop chicken and crumble panko disk into pieces, then serve over salad.
Time
35 minutesYield
Serves 4Ingredients
2 tablespoons plus ⅓ cup mayonnaise, divided
1 teaspoon all-purpose flour
¾ teaspoon table salt, divided
¾ teaspoon pepper, divided
2 ounces Parmesan cheese, grated (1 cup), divided
¾ cup panko bread crumbs
4 (3- to 4-ounce) chicken breast cutlets
¼ cup vegetable oil for frying
2 tablespoons jarred crushed Calabrian chiles
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1 garlic clove, minced
2 romaine lettuce hearts (18 ounces), cut into 1-inch pieces
Ingredients
2 tablespoons plus ⅓ cup mayonnaise, divided
1 teaspoon all-purpose flour
¾ teaspoon table salt, divided
¾ teaspoon pepper, divided
2 ounces Parmesan cheese, grated (1 cup), divided
¾ cup panko bread crumbs
4 (3- to 4-ounce) chicken breast cutlets
¼ cup vegetable oil for frying
2 tablespoons jarred crushed Calabrian chiles
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1 garlic clove, minced
2 romaine lettuce hearts (18 ounces), cut into 1-inch pieces
Ingredients
2 tablespoons plus ⅓ cup mayonnaise, divided
1 teaspoon all-purpose flour
¾ teaspoon table salt, divided
¾ teaspoon pepper, divided
2 ounces Parmesan cheese, grated (1 cup), divided
¾ cup panko bread crumbs
4 (3- to 4-ounce) chicken breast cutlets
¼ cup vegetable oil for frying
2 tablespoons jarred crushed Calabrian chiles
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1 garlic clove, minced
2 romaine lettuce hearts (18 ounces), cut into 1-inch pieces
Why This Recipe Works
For a spicy take on chicken Caesar salad, we make a bold dressing by stirring jarred crushed Calabrian chiles into mayonnaise. We top the salad with crispy Parmesan chicken, made by coating cutlets in panko bread crumbs and grated cheese. For an easy way to help the bread crumbs adhere, we first coat the chicken in mayonnaise mixed with a little flour. The mayo adds tangy flavor and the flour gets tacky when it hydrates, helping the bread crumbs to stick. To create a crunchy frico-like topping for the salad, we toast a reserved portion of the cheesy bread crumbs and sprinkle them on top.
Before You Begin
You can buy chicken cutlets at the supermarket, or cut your own cutlets by halving two 6- to 8-ounce boneless chicken breasts horizontally.
Instructions
- Mix 2 tablespoons mayonnaise, 1 teaspoon flour, ½ teaspoon table salt, and ½ teaspoon pepper together in bowl. Combine ¾ cup grated Parmesan and ¾ cup panko in shallow dish. Add 4 chicken breast cutlets to mayonnaise mixture and toss to coat evenly. Dredge cutlets in panko mixture, pressing to adhere. Transfer cutlets to plate.
- Heat ¼ cup vegetable oil in 12-inch nonstick skillet over medium heat until shimmering. Cook cutlets until coating is deep golden brown on both sides, 3 to 5 minutes per side, adjusting heat as necessary. Transfer to cutting board. Pour remaining panko mixture into middle of now-empty skillet and spread to thin disk (about 6 inches across) with back of spoon. Cook until deep golden brown on both sides, 1 to 2 minutes per side, flipping disk with silicone spatula (it’s OK if disk breaks into pieces). Transfer to cutting board.
- Whisk 2 tablespoons jarred crushed Calabrian chiles, 1 tablespoon lemon juice, 2 teaspoons Worcestershire sauce, 1 minced garlic clove, and remaining ⅓ cup mayonnaise, ¼ cup grated Parmesan, ¼ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add 2 romaine lettuce hearts cut into 1-inch pieces and toss to combine. Chop chicken and crumble panko disk into pieces, then serve over salad.
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