Caesar Topped Parmesan Chicken
This Caesar Topped Parmesan Chicken is like a reverse Caesar salad where the protein is the star of the show!
Ingredients
- 2 slices center cut bacon (I use Oscar Mayer Center Cut)
- 4 (5 oz each) thin uncooked boneless skinless chicken breast cutlets (20 oz total)
- 1 ½ tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 large egg beaten
- 1 ½ oz finely shredded Parmesan cheese divided
- ½ cup plain panko bread crumbs
- ½ teaspoon dried parsley flakes
- 2 cups chopped romaine lettuce
- 2 tablespoons light Caesar dressing (I used Marzetti Simply Creamy Caesar dressing)
Instructions
- Cook the bacon slices to crisp according to package instructions and then transfer to paper towels to drain. Chop into small pieces and set aside.
- While the bacon is cooking, place the chicken cutlets into a mixing bowl. In a small dish, mix together the flour, salt, pepper, garlic powder, and paprika. Add the seasoning mix to the chicken cutlets. Stir the contents of the bowl until the chicken cutlets are coated with the spices.
- In a shallow dish, beat the egg thoroughly. In a separate shallow dish, stir together one ounce of the shredded Parmesan cheese, the panko bread crumbs, and parsley until mixed.
- One at a time, take the seasoning-coated chicken cutlets and coat them in the beaten egg. Allow any excess egg to drip off and then press the chicken cutlet into the bread crumb mix and flip so that both sides are coated in crumbs.
- Air Fryer (recommended): Transfer the crumb-coated chicken to the basket of your air fryer in a single layer without the cutlets touching each other. Lightly mist the tops of the chicken with cooking spray. Set the air fryer to 400 degrees Fahrenheit and cook for 6 minutes. Flip the cutlets over and mist the tops with cooking spray. Continue to air fry your cutlets for another 6-7 minutes until cooked through. Oven: Pre-heat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. When the chicken cutlets are crumb-coated, transfer them to the baking sheet and lightly mist the tops with cooking spray. Place the tray in the oven and cook for 8 minutes. Flip the cutlets and mist again with cooking spray. Return them to the oven for another 8 minutes or until cooked through.
- While the chicken is cooking, place the chopped romaine lettuce into a mixing bowl with the remaining ½ ounce of shredded Parmesan cheese and the chopped bacon from step one. Drizzle the Caesar dressing over the top and then toss to coat the lettuce.
- When the chicken is cooked, scoop a rounded 1/3 cup of the Caesar salad lettuce mix onto the top of each chicken cutlet. If you aren’t serving all four pieces at once, keep the ingredients separate and build as needed,
Notes
To view your current WW Points for this recipe and track it in the WW app, click here!
WW Points per serving: 4 (Points calculated using the recipe builder in the WW app)
Nutrition Information per serving
301 calories, 11 g carbs, 1 g sugar, 10 g fat, 4 g saturated fat, 39 g protein, 1 g fiber, 415 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
7 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information)
301 calories, 11 g carbs, 1 g sugar, 10 g fat, 4 g saturated fat, 39 g protein, 1 g fiber, 415 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
7 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information)