"Today, we’re teaming up with @annieshomegrown + @thefeedfeed to make a fantastic weeknight dinner! #ad
On the menu is a cheesy cracker-crusted chicken cutlet served over a kale Caesar salad. The cheese crackers just take the fried chicken cutlets over the top and I don’t think I’ll ever make chicken cutlets any other way!
Watch my stories to see how the whole dinner comes together, but for now, recipe is on @thefeedfeed: https://ff.recipes/chicken-kale-caesar"
Cheesy Cracker Crusted Chicken Cutlets with Kale Caesar Salad
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A Note from Feedfeed
Crisp and slightly cheesy, this Cheesy Cracker Crusted Chicken Cutlet with Kale Caesar Salad is the perfect bright and summery meal.
Annie's Natural M&C is on sale at Community Food Co-op - Bellingham for 10/$10 and Annie's Bunny Grahams, Crackers & Fruit Snacks are 2/$5, along with many other Annie's products on sale from 8/18-8/31.
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- Recipe Card
Prep time: 30mins
Cook time: 10mins
Serves or Makes: 4 Servings
Recipe Card
ingredients
For the Chicken:
- grape seed oil, for frying
- 1 cup Annie’s White Cheddar Crackers, finely crushed
- 1/2 cup panko breadcrumbs
- 1 cup flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- salt, to taste
- ground black pepper, to taste
- 2 chicken breasts, boneless, skinless, cut in half and pounded thin
- 2 eggs, whisked with a splash of water
ingredients
Kale Caesar Salad:
- 1/4 cup mayonnaise
- 2 anchovy fillets
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 cup grape seed oil
- 1/4 cup Parmesan cheese, grated, plus more for garnish
- 1 bunch dinosaur kale, stems removed and sliced into ribbons
- 2 soft boiled eggs
- lemon wedges, for serving
Method
For the Chicken:
Step 1
Pour enough oil to coat the bottom of a frying pan and heat to 360℉.
Step 2
Mix cracker crumbs and panko, set aside.
Step 3
Combine flour, paprika and garlic powder. Season with salt and pepper. Pat chicken with paper towels on both sides and dredge in seasoned flour, then egg and then in crushed cracker mixture.
Step 4
Fry chicken cutlets on both sides until golden brown, about 3-4 minutes per side. Remove and place on a baking sheet.
For the Kale Caesar Salad:
Step 1
For the salad, add mayonnaise, anchovies, Dijon, lemon juice and Worcestershire sauce to a blender or food processor and blend until smooth. With the motor running, slowing stream in oil until thickened and creamy. Add Parmesan cheese and give one final blend.
Step 2
Pour about half the dressing over sliced kale and use your hands to massage the dressing in.
Step 3
Serve chicken cutlets over kale salad along with more Parmesan, soft boiled eggs and lemon wedges.