Chicken Caesar Bowl with Caesar Salad, Chunky Croutons, and Lemon Risotto

Name: Chicken Caesar Bowl with Caesar Salad, Chunky Croutons, and Lemon Risotto
Cuisine: Italian
Ingredients: 2 tablespoons (28 g) butter; 1 small onion, minced; 1 cup (180 g) arborio rice, rinsed and drained; Zest of 1 lemon; 4 cups (946 ml) chicken stock, hot; Juice of 1 lemon; 4 boneless-skinless chicken breasts, pounded into very thin pieces without tearing the flesh; ½ cup (120 ml) cooking oil (mild flavored, neutral oil); ½ cup (120 ml) cooking oil (mild flavored, neutral oil); ½ cup (120 ml) cooking oil (mild flavored, neutral oil); 1 cup (125 g) all-purpose flour; 2 eggs; 1 cup (50 g) panko breadcrumbs; ½ teaspoon garlic powder; 1 teaspoon dried oregano; 1 mini baguette, cut or torn into 1-inch (2.5 cm) chunks; 1 tablespoon (4 g) Italian seasoning blend; 1 garlic clove, minced; 1 teaspoon Dijon mustard; ½ teaspoon Worcestershire sauce; 2 teaspoons fresh lemon juice; 1 tablespoon (14 g) mayonnaise; 3 tablespoons (45 ml) olive oil; ¼ teaspoon salt, to taste; ¼ teaspoon pepper, to taste; 4 cups (188 g) chopped romaine lettuce; ½ cup (56 g) Parmesan cheese shavings; 2 to 3 tablespoons (18 to 27 g) capers, drained; Freshly grated Parmesan cheese; Fresh parsley leaves

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This is a crowd-pleaser dish that I made into a bowl. It’s Italian in its inspiration, with the flavors and textures featuring crisp and thin pan-fried chicken over a bed of lemon-infused risotto, with romaine lettuce tossed in creamy Caesar dressing, chunky croutons adding crunch, and briny capers. It’s a hearty, satisfying bowl that captures the spirit of the Caesar salad.

Ingredients

Europe
Italy
Main course
Mediterranean

Ingredients

Method