Chicken schnitzel caesar
Serves 2
Easy
Prep:
Cook:
plus resting
The crowd-pleasing flavour of a caesar salad with crispy-coated chicken schnitzels. Chicken breasts and our delicious dressing make an ideal dinner for two
Skip to ingredients
- 2 skinless chicken breastsabout 150g each
- 30g plain flour
- 2 eggsbeaten
- 75g pankobreadcrumbs
- 1 egg yolk
- 1 tbsp Dijon mustard
- 1 tbsp cider vinegar
- 1 large garlic clovefinely grated
- 4 salted anchoviesfinely chopped
- 3 tbsp vegetable oil
- 20g butter
- ½ lemonjuiced
- 1 large Little Gem lettuceor cos lettuce, broken into bite-sized pieces
- 125ml olive oil
- 75g parmesan25g finely grated, 50g shaved
- 4 cured anchovies(optional)
- lemonwedges, to serve
Nutrition: per serving
- kcal985
- fat60g
- saturates16g
- carbs42g
- sugars5g
- fibre8g
- protein65g
- salt3g
Method
step 1
Place a chicken breast between two sheets of cling film. Using a rolling pin or meat tenderiser, bash it gently until about 1cm thick and evenly flattened. Put the flour, eggs and breadcrumbs in three shallow bowls. Season the flour and mix well. Dip one of the chicken breasts into the flour, then the egg, making sure it’s fully coated, then finally into the breadcrumbs. Set aside, then repeat with the other chicken breast.
step 2
To make the caesar dressing, tip the egg yolk, mustard, vinegar and garlic into a mixing bowl. Whisk together, then slowly drizzle in the oil, whisking constantly, until you have a loose mayonnaise. Fold in the anchovies and grated parmesan, give it a good stir, then set aside.
step 3
Heat the oil and butter in a frying pan, add the chicken and fry for 3-4 mins until golden. Turn over and cook for a further 3 mins, then remove from the pan. Tip the lemon juice into the pan, sizzle, then spoon over the schnitzels. Leave to rest for 4 mins.
step 4
Put the schnitzels on plates with some lettuce on the side, then scatter over the shaved parmesan and cured anchovies, if using, and spoon over some dressing. Serve with lemon wedges for squeezing over.
