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Crispy Chicken Caesar Schnitzel
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Crispy Chicken Caesar Schnitzel

55 minServes 4Nutri-Score C€€
from @cheffinwithzach13 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (butterflied and pounded to ½ inch thickness)Meat2 pieces
  • paprika (for the seasoning)Spices10 g
  • garlic powder (for the seasoning)Spices6 g
  • onion powder (for the seasoning)Spices5 g
  • salt (for the seasoning)Spices12 g
  • black pepper (for the seasoning)Spices5 g
  • all-purpose flour (for dredging)Grains125 g
  • eggs (whisked until smooth)Dairy2 pieces
  • cornflakes (crushed into small crunchy pieces)Grains80 g
  • neutral oil (for shallow frying, plus more for the dressing)Pantry500 ml
  • romaine lettuce (large head, chopped into bite-sized pieces)Produce1 piece
  • anchovy fillets (or anchovy paste)Fish4 pieces
  • garlic cloves (minced)Produce4 pieces
  • black pepper (freshly ground, divided, plus extra for garnish)Spices10 g
  • salt (for the dressing)Spices10 g
  • Dijon mustardPantry15 ml
  • Worcestershire saucePantry22 ml
  • red wine vinegarPantry22 ml
  • vinegar-based hot sauce (optional)Pantry10 ml
  • lemon (half juiced for the dressing, half for serving)Produce1 piece
  • egg yolksDairy2 pieces
  • Parmesan cheese (finely grated, plus extra for garnish)Dairy100 g

per serving

Nutrition

629kcal

Carbs
33 g
Proteins
26 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×4
  • Frying pan
  • Whisk
  • Kitchen thermometer
  • cutting board
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5

  6. Toss the salad

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