Pioneer Woman Chicken Caesar Milanese

Pioneer Woman chicken Caesar Milanese is a crispy pan-fried chicken dish with a garlicky anchovy dressing and crunchy romaine hearts that comes together in 40 minutes. This easy chicken Caesar salad dinner fits weeknight meals, cozy family dinner and date night when you want something special.

Pound the chicken to an even thickness between sheets of waxed paper before you coat it. Thin cutlets cook through in 2 to 3 minutes per side, while thick ones leave the breading burnt and the center raw.

Instead of tossing grilled chicken on top of a salad, you bread thin cutlets with parmesan and seasoned breadcrumbs and fry them in a cast-iron skillet. The Caesar dressing gets blended from scratch with anchovies and dijon, so it clings to the romaine and works as a dip too.

Pioneer Woman Chicken Caesar Milanese

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Course: DinnerCuisine: American, ItalianDifficulty: Medium

Servings

4

servings

Prep time

40

minutes

Cooking time

15

minutes

Calories

650

kcal

Thin chicken cutlets turn crackly and golden in hot olive oil, while the cold romaine in its creamy dressing keeps every bite fresh. Setting the cutlets on a rack afterward keeps the bottoms from going soggy.

Ingredients

• 2 tbsp. dijon mustard
  

• 1 tbsp. red wine vinegar
  

• 1 tsp. Worcestershire sauce
  

• 4 anchovy fillets
  

• 2 garlic cloves
  

• Juice of 1/2 lemon
  

• 1/2 c. olive oil
  

• 1/4 c. grated parmesan cheese, plus more for serving
  

• 1/4 tsp. kosher salt
  

• 1 tsp. black pepper, plus more to taste
  

• 3 skinless, boneless chicken breasts (about 1 1/2 pounds)
  

• 1/4 c. whole milk
  

• 1 tbsp. dijon mustard
  

• 3 large eggs
  

• 1/2 c. all-purpose flour
  

• Kosher salt and black pepper, to taste
  

• 1 c. seasoned breadcrumbs
  

• 1/2 c. grated parmesan cheese
  

• 1/3 c. olive oil, plus more as needed
  

• 3 romaine lettuce hearts, chopped
  

• 1 lemon, cut into wedges
  

Directions

• Blend the dressing: Combine 2 tablespoons dijon mustard, 1 tablespoon red wine vinegar, 1 teaspoon Worcestershire sauce, 4 anchovy fillets, 2 garlic cloves and the juice of 1/2 lemon in a blender. With the motor running, pour in 1/2 cup olive oil in a slow, steady stream. Then add 1/4 cup parmesan, 1/4 teaspoon kosher salt and 1 teaspoon black pepper and blend again.
• Slice and pound chicken: Slice each of the 3 chicken breasts in half horizontally to make 6 thin pieces. Then place each piece between 2 sheets of waxed paper and pound it to an even thickness with the smooth side of a mallet or a rolling pin.
• Set up the dredging: Whisk 1/4 cup whole milk, 1 tablespoon dijon mustard and 3 large eggs in a shallow dish. Put 1/2 cup flour seasoned with salt and pepper in a second dish, and mix 1 cup seasoned breadcrumbs with 1/2 cup parmesan in a third.
• Bread the chicken: Season the chicken with salt and pepper on both sides, then dredge each piece in the flour. Dip it in the egg mixture, coat it in the breadcrumbs and set it on a plate until you're ready to cook.
• Fry the cutlets: Heat 1/3 cup olive oil in a large cast-iron skillet over medium-high heat and add 2 or 3 pieces of chicken. Cook until golden brown and cooked through, 2 to 3 minutes per side. Then move them to a rack set on a baking sheet and repeat, adding more oil as needed.
• Toss and serve: Toss the 3 chopped romaine hearts with the dressing in a large bowl, then top with more parmesan. Serve the chicken alongside the salad with lemon wedges for squeezing.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Vitamix E310 blender, OXO Good Grips meat tenderizer, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the Caesar dressing without anchovies?

You can leave them out, though the dressing loses some of its salty depth. A teaspoon of capers or an extra splash of Worcestershire sauce brings back a little of that savory flavor.

How do I store leftover chicken Milanese?

Keep the cutlets in an airtight container in the fridge for up to 3 days, and store the dressed salad separately because wilted romaine gets soggy. Reheat the chicken in a 375°F oven so the breading crisps up again.

Can I bread the chicken ahead of time?

Yes, you can bread the cutlets and keep them on a plate in the fridge for a few hours before frying. Cover them loosely so the coating stays dry, and fry just before serving.

What can I use if I don't have a cast-iron skillet?

Any large heavy skillet works, such as stainless steel. What matters is steady medium-high heat, so the oil stays hot enough to crisp the breading without soaking in.

What's the most common mistake with chicken Milanese?

Skipping the pounding step is the big one, because uneven cutlets cook unevenly and the breading can burn before the thick parts are done. Fry only 2 or 3 pieces at a time too, since crowding the pan drops the oil temperature.