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Crispy Chicken Caesar Schnitzel
Hoofdgerecht

Crispy Chicken Caesar Schnitzel

55 minVoor 4Nutri-Score C€€
van @cheffinwithzach13 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • chicken breast (butterflied and pounded to ½ inch thickness)Vlees2 stukken
  • paprika (for the seasoning)Kruiden en specerijen10 g
  • garlic powder (for the seasoning)Kruiden en specerijen6 g
  • onion powder (for the seasoning)Kruiden en specerijen5 g
  • salt (for the seasoning)Kruiden en specerijen12 g
  • black pepper (for the seasoning)Kruiden en specerijen5 g
  • all-purpose flour (for dredging)Granen125 g
  • eggs (whisked until smooth)Zuivel2 stukken
  • cornflakes (crushed into small crunchy pieces)Granen80 g
  • neutral oil (for shallow frying, plus more for the dressing)Voorraadkast500 ml
  • romaine lettuce (large head, chopped into bite-sized pieces)Groente en fruit1 stuk
  • anchovy fillets (or anchovy paste)Vis4 stukken
  • garlic cloves (minced)Groente en fruit4 stukken
  • black pepper (freshly ground, divided, plus extra for garnish)Kruiden en specerijen10 g
  • salt (for the dressing)Kruiden en specerijen10 g
  • Dijon mustardVoorraadkast15 ml
  • Worcestershire sauceVoorraadkast22 ml
  • red wine vinegarVoorraadkast22 ml
  • vinegar-based hot sauce (optional)Voorraadkast10 ml
  • lemon (half juiced for the dressing, half for serving)Groente en fruit1 stuk
  • egg yolksZuivel2 stukken
  • Parmesan cheese (finely grated, plus extra for garnish)Zuivel100 g

per portie

Voedingswaarden

629kcal

Koolhydraten
33 g
Eiwitten
26 g
Vetten
44 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×4
  • Koekenpan
  • Garde
  • Keukenthermometer
  • cutting board
  • Keukentang

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 5

  6. Toss the salad

    • Whisk the dressing again.
    • Add the romaine lettuce and toss until evenly coated.
    Stap 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.
    Stap 7
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