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Crispy Chicken Caesar Schnitzel
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Crispy Chicken Caesar Schnitzel

55 minPara 4Nutri-Score C€€
de @cheffinwithzach13 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • chicken breast (butterflied and pounded to ½ inch thickness)Carne2 piezas
  • paprika (for the seasoning)Especias10 g
  • garlic powder (for the seasoning)Especias6 g
  • onion powder (for the seasoning)Especias5 g
  • salt (for the seasoning)Especias12 g
  • black pepper (for the seasoning)Especias5 g
  • all-purpose flour (for dredging)Cereales125 g
  • eggs (whisked until smooth)Lácteos2 piezas
  • cornflakes (crushed into small crunchy pieces)Cereales80 g
  • neutral oil (for shallow frying, plus more for the dressing)Despensa500 ml
  • romaine lettuce (large head, chopped into bite-sized pieces)Frutas y verduras1 pieza
  • anchovy fillets (or anchovy paste)Pescado4 piezas
  • garlic cloves (minced)Frutas y verduras4 piezas
  • black pepper (freshly ground, divided, plus extra for garnish)Especias10 g
  • salt (for the dressing)Especias10 g
  • Dijon mustardDespensa15 ml
  • Worcestershire sauceDespensa22 ml
  • red wine vinegarDespensa22 ml
  • vinegar-based hot sauce (optional)Despensa10 ml
  • lemon (half juiced for the dressing, half for serving)Frutas y verduras1 pieza
  • egg yolksLácteos2 piezas
  • Parmesan cheese (finely grated, plus extra for garnish)Lácteos100 g

por ración

Nutrición

629kcal

Carbohidratos
33 g
Proteínas
26 g
Grasas
44 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×4
  • Sartén
  • Varillas
  • Termómetro de cocina
  • cutting board
  • Pinzas de cocina

paso a paso

Preparación

  1. Prepare and season the chicken

    • Butterfly each chicken breast, then pound to an even thickness of about ½ inch.
    • Mix the paprika, garlic powder, onion powder, salt and black pepper in a small bowl.
    • Sprinkle the seasoning evenly over both sides of the chicken, pressing it in so it sticks.
    Paso 1

  2. Set up the breading station

    • Place the flour, whisked eggs and crushed cornflakes in three separate bowls.
    • Dredge the chicken in the flour, then the egg, then press into the cornflakes until fully coated.
    • Set the coated schnitzels on a plate and let rest so the coating sticks.
    Paso 2

  3. Make the Caesar dressing base

    • On a cutting board, mash the garlic, anchovies, part of the black pepper and the salt into a rough paste.
    • Transfer the paste to a bowl and add the egg yolks, Dijon mustard, Worcestershire sauce, hot sauce, red wine vinegar and lemon juice.
    • Whisk until combined.
    Paso 3

  4. Emulsify the dressing

    • While whisking constantly, slowly drizzle in the neutral oil until emulsified and thick.
    • Add the Parmesan and the remaining black pepper, then whisk until smooth.
    Paso 4

  5. Fry the schnitzels

    • Heat the neutral oil in a pan to 175 °C, about halfway up the chicken.
    • Fry the schnitzels, spooning oil over the top, until golden and cooked through.
    • Remove and lightly salt.
    Paso 5

  6. Toss the salad

    • Whisk the dressing again.
    • Add the romaine lettuce and toss until evenly coated.
    Paso 6

  7. Plate and serve

    • Plate the schnitzel and top with the Caesar salad.
    • Finish with extra Parmesan, black pepper and a squeeze of lemon.
    • Serve immediately.
    Paso 7
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