Description

A crunchy and satisfying salad bowl featuring golden, crispy chicken cutlets paired with a creamy Caesar‑style slaw and homemade buttery croutons—bright, savory, and delicious.

Ingredients

1 pound boneless, skinless chicken breasts, sliced thin

Kosher salt and pepper, to taste

2 large eggs, lightly beaten

1½ cups seasoned breadcrumbs

⅓ cup finely grated Parmesan cheese

3 to 4 tablespoons olive oil

4 garlic cloves, minced

3 tablespoons Greek yogurt

2 tablespoons Parmesan cheese

1 tablespoon Dijon mustard

2 teaspoons red wine vinegar

1 teaspoon anchovy paste

Juice of ½ lemon

⅓ cup olive oil

1 small head green cabbage, thinly sliced

½ small head purple cabbage, thinly sliced

1 small bunch kale, stem removed and thinly sliced

½ cup finely grated Parmesan cheese

1 tablespoon unsalted butter

1 cup cubed sourdough bread

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Instructions

Thinly slice chicken breasts lengthwise into very thin cutlets (3–4 per breast). Season each side with kosher salt and pepper.
Set up a shallow bowl with beaten eggs and another with combined breadcrumbs and Parmesan.
Heat 1 to 2 tablespoons olive oil in a large skillet over medium heat (warm the oil for 5 minutes and adjust heat to prevent burning).
Dip each cutlet in egg, then in breadcrumb mixture, pressing gently to adhere.
Cook 2–3 pieces at a time, 3–4 minutes per side, until golden and cooked through. Transfer cooked chicken to a paper towel–lined baking sheet.
In a food processor or blender, combine garlic, Greek yogurt, Parmesan, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, salt, and pepper. Blend until smooth. Slowly stream in olive oil until dressing is creamy. Store leftovers refrigerated for 3–4 days.
In a large bowl, toss green and purple cabbage and kale together. Add several tablespoons of dressing and mix thoroughly. Let rest while preparing croutons.
In a skillet over medium heat, melt butter. Add sourdough cubes and sauté until golden and crisp, about 4–5 minutes. Season with a pinch of salt if desired.
Toss the dressed cabbage-kale slaw with half of the grated Parmesan. Plate the slaw, layer with sliced crispy chicken cutlets. Top with croutons and the remaining Parmesan. Serve with extra dressing on the side.

Notes

Use thin chicken cutlets to ensure quick, even cooking.
Let the slaw rest after dressing to soften the greens slightly.
Croutons should be golden, not burned—stir frequently while sautéing.
Prepare all components in advance for easy assembly during the week.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 580
Sugar: 5g
Sodium: 760mg
Fat: 35g
Saturated Fat: 9g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 40g
Cholesterol: 170mg