Description
This recipe features crispy lemon parmesan chicken cutlets wrapped in warm tortillas with fresh romaine lettuce and a creamy, tangy homemade Caesar dressing. The chicken is breaded and pan-fried to golden perfection, then assembled into satisfying wraps perfect for a quick and flavorful meal.
Ingredients
Scale
Chicken and Coating
- 1 pound boneless skinless chicken breasts, cut into 6 or 8 thin cutlets
- 1 ½ cups seasoned bread crumbs
- â…” cup finely grated parmesan cheese
- 3 teaspoons freshly grated lemon zest
- 1 large egg, lightly beaten
- 2 to 3 tablespoons olive oil
Wrap and Filling
- 4 wraps or large tortillas
- 4 cups chopped romaine lettuce
Caesar Dressing
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons finely grated parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 2 teaspoons freshly grated lemon zest
- 1 teaspoon anchovy paste
- ½ lemon, juiced
- Kosher salt and pepper, to taste
- â…“ cup extra virgin olive oil
Instructions
- Prepare the Chicken Cutlets: Thinly slice the chicken breasts lengthwise into very thin cutlets, almost see-through, yielding 3 to 4 slices per breast. Season all sides generously with salt and pepper. Line a baking sheet with paper towels for draining after cooking.
- Set Up Breading Stations: Pour the beaten egg into a shallow plate or bowl. In another plate or bowl, combine the seasoned bread crumbs, lemon zest, and parmesan cheese thoroughly.
- Heat the Oil: Warm 1 to 2 tablespoons of olive oil in a large skillet over medium heat for about 5 minutes. Adjust the heat as needed to avoid overheating the oil.
- Bread the Chicken: Dip each chicken cutlet first into the egg, allowing excess to drip off, then coat evenly with the breadcrumb mixture, pressing gently to adhere the crumbs well.
- Pan-Fry the Chicken: Add 2 to 3 breaded cutlets to the skillet at a time. Cook each side for 3 to 4 minutes until deeply golden and cooked through. Check that the internal temperature reaches 165°F (74°C) to ensure safety. Transfer cooked cutlets to the towel-lined sheet to drain. Repeat with the remaining chicken.
- Reheat Tips: These chicken cutlets reheat well. Store leftovers wrapped in foil in the refrigerator and reheat in the oven or air fryer until warmed through.
- Prepare the Wrap: Warm each tortilla in the microwave for a minute or in a hot oven briefly. Place a handful of chopped romaine lettuce in the center, add several pieces of chicken cutlets, then drizzle 1 to 2 tablespoons of the homemade Caesar dressing on top. Sprinkle grated parmesan cheese over the filling.
- Assemble the Wrap: Fold the top and bottom of the tortilla over the filling, then roll the sides tightly inward to secure the wrap.
- Serve: Serve the wraps immediately with extra Caesar dressing on the side for dipping.
Notes
- Make sure your chicken cutlets are sliced very thin for the best texture and quick cooking.
- Using fresh lemon zest in the breading adds a bright, fresh flavor that complements the parmesan and garlic notes.
- The homemade Caesar dressing uses Greek yogurt for a creamy yet healthy alternative to traditional mayonnaise or heavy dressings.
- Check the internal temperature of chicken with a meat thermometer to ensure safety and prevent overcooking.
- Leftover chicken cutlets are great reheated and can be used to make sandwiches or salads.
