- Prep
- 25 min
- Cook
- 20 min
- Total time
- 45 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 580 kcal
Quick summary
“This modern take on the classic Caesar salad combines crispy panko-crusted chicken strips with a fresh, finely shredded cabbage base. The velvety sauce and homemade croutons complete it.”
What you need to know
- Double breading with panko: coating in flour, eggs with milk, and panko creates a golden and very crispy crust.
- Firm cabbage slaw: substituting traditional lettuce with finely sliced white cabbage ensures texture without wilting.
- Rich Caesar dressing: mayonnaise emulsion with grated Parmesan, fresh garlic, and drops of Meyer lemon.
Ingredients
Main
- g Chicken Breast
- units Large egg
- tablespoons Milk
- cup All-purpose flour
- cup Panko breadcrumbs
- teaspoon Salt
- teaspoon Black pepper
- cups Vegetable oil
- cup Maionese
- cup Parmesan Cheese
- clove Garlic
- tablespoon Sicilian lemon juice
- teaspoon Worcestershire sauce
- teaspoon Dijon mustard
- teaspoon Salt
- teaspoon Black pepper
- tablespoon Extra virgin olive oil
- unit White cabbage
- slices Sandwich bread
- tablespoons Olive oil
- teaspoon Garlic powder
- cup Parmesan Cheese
Instructions
Principal
- Cut the chicken breasts into strips about 1.5 cm thick. Season them with salt and freshly ground black pepper.
- Prepare three shallow dishes: one with the wheat flour, another with the beaten eggs and milk, and the third with Panko breadcrumbs.
- Dredge each chicken strip first in the wheat flour, shaking off the excess. Next, in the egg and, finally, in the Panko flour, pressing well so that it covers all the chicken.
- Heat the vegetable oil in a deep skillet or large pan to 170-175°C. Fry the chicken strips in batches for 3-4 minutes on each side, until golden brown and cooked through.
- Remove the fried chicken and place on paper towels to drain excess oil. Keep warm while you prepare the rest.
- In a small bowl, mix the mayonnaise, grated Parmesan cheese, minced garlic, lemon juice, Worcestershire sauce, Dijon mustard, salt, and black pepper.
- Prove e ajuste os temperos, se necessário. If you prefer a thinner sauce, add a drizzle of olive oil and emulsify.
- For the croutons: in a skillet, heat the olive oil and add the cubed bread. Sprinkle with garlic powder and salt. Stir until golden and crispy. Set aside.
- In a large bowl, place the finely shredded cabbage. Add the creamy Caesar dressing and toss gently until all the cabbage is coated.
- Serve the Caesar Slaw with the dressing on individual plates. Arrange the crispy chicken strips on top.
- Finish with crispy croutons and parmesan cheese shavings. Serve immediately and enjoy this robust and flavor-packed meal.
Chef's tips
- Keep the oil at 180°C while frying the chicken to brown the panko breadcrumbs without burning or soaking the strips.
- Slice the white cabbage as thin as possible with a mandoline or a very sharp knife to ensure lightness in chewing.
- Brown the bread cubes with olive oil and garlic powder over low heat until they are completely dry and crispy.
Variations
- Chicken in the air fryer: bake the breaded strips at 200 °C for 12 to 14 minutes, spraying with olive oil for an oil-free version.
- Addition of fried bacon: incorporate toasted and crispy bacon bits into the cabbage mixture before the sauce.
- Touch of capers: stir in one tablespoon of rinsed and finely chopped capers to the Caesar dressing.
Substitutions
- Panko flour: use homemade breadcrumbs made with crushed stale bread or fine toasted corn flakes.
- White cabbage: substitute with sliced red cabbage, crispy romaine hearts, or finely sliced kale.
- Chicken breast: use strips of boneless, skinless chicken thighs or firm white fish fillets to vary the protein.
How to store
Store the breaded chicken, Caesar dressing, and sliced cabbage in separate containers in the refrigerator for up to 3 days. Reheat the chicken in the oven or air fryer to recover the crunchiness of the panko.
Can it be frozen?
Freeze only the raw breaded chicken strips or already fried on a baking sheet for up to 2 months. Do not freeze the coleslaw or the Caesar dressing, as the mayonnaise will curdle and the vegetable will fall apart.
What to serve with
Serve as a complete and hearty meal or with corn on the cob sautéed in butter with herbs, rustic roasted potatoes with rosemary, or lemon wedges to squeeze on top.
Frequently asked questions
Why is panko flour crispier than regular breadcrumbs?
Panko breadcrumbs are made of larger, aerated bread flakes that absorb less fat during frying, forming a crispy crust.
Can I assemble the Caesar Slaw hours before lunch?
Cabbage holds up better than lettuce, but ideally mix the dressing about 15 minutes before serving to preserve maximum crunch.
Doesn't the raw garlic in Caesar dressing taste too harsh?
The use of just one small, finely chopped clove balanced with the parmesan cheese and lemon juice provides mild and authentic pungency to the sauce.
How do I know when the oil has reached 180 °C?
Place a matchstick or a panko flake in the oil: if it sizzles immediately and browns in a few seconds, the temperature is ideal.
