Crispy Chicken Schnitzels with Caesar Salad
Kayla LaManna
6
30 minutes
20 minutes
Dinner, meat
Golden, crispy chicken schnitzels paired with a classic Caesar salad featuring crisp cos lettuce, crispy bacon, crunchy croutons, a creamy homemade dressing and plenty of freshly grated Parmesan. Fresh, hearty and packed with flavour, this is a family favourite you'll make on repeat.
Ingredients
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- 4 large chicken breasts
- 6 eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 garlic clove, minced
- ½ cup finely chopped fresh parsley
- 2 cups panko breadcrumbs
- 2 cups traditional Italian breadcrumbs
- 1½ cups freshly grated Parmesan cheese
- Olive oil, for frying
- Lemon wedges, to serve
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- 2 baby cos lettuces, chopped
- 1 cup freshly grated Parmesan cheese, divided
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- 8 tablespoons extra virgin olive oil
- 4 tablespoons lemon juice
- 2 tablespoons white balsamic vinegar
- 3 tablespoons chopped fresh parsley
- 1 egg
- 4 anchovy fillets
- 1 garlic clove
- ½ teaspoon sugar
Salt and pepper
- 1 teaspoon fresh or dried tarragon
Directions
- Slice each chicken breast horizontally into approximately three thin schnitzels. If needed, gently pound the chicken between two sheets of baking paper until an even thickness.
- In a large bowl, whisk together the eggs, salt, pepper, garlic and parsley.
- In a separate shallow dish, combine the panko breadcrumbs, traditional Italian breadcrumbs and Parmesan.
- Dip each piece of chicken into the egg mixture, allowing any excess to drip away, then coat well in the breadcrumb mixture. Press the crumbs firmly onto each schnitzel.
- Heat a generous layer of olive oil in a large frying pan over medium-high heat.
- Cook the schnitzels for 3–4 minutes on each side, or until golden, crispy and cooked through. Transfer to a wire rack while you cook the remaining schnitzels.
- To make the Caesar dressing, place the olive oil, lemon juice, white balsamic vinegar, parsley, egg, anchovy fillets, garlic, sugar, salt, pepper and tarragon into a blender or food processor. Blend until smooth and creamy.
Place the chopped cos lettuce into a large serving bowl and add half of the grated Parmesan. Pour over the dressing and gently toss until everything is evenly coated.
Place your crispy chicken schnitzels on a platter and top generously with your Caesar salad, remaining freshly grated parmesan cheese and fresh lemon wedges.
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