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Crispy Chicken Schnitzel Caesar in a Roasted Garlic Bread Bun
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Crispy Chicken Schnitzel Caesar in a Roasted Garlic Bread Bun

1 h 15 minServes 4Nutri-Score D€€
from @recipeincaption27 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • Portuguese buns (sliced open-faced)Bakery4 pieces
  • garlic heads (tops sliced off, roasted)Produce2 pieces
  • chicken breasts (halved and flattened into 4 cutlets)Meat2 pieces
  • panko breadcrumbsBakery60 g
  • garlic dip (divided between egg wash and assembly)Fresh90 g
  • unsalted butter (softened)Dairy113 g
  • fresh parsley (chopped)Produce6 g
  • romaine lettuce heart (chopped)Produce1 piece
  • all-purpose flourGrains120 g
  • eggs (beaten)Dairy2 pieces
  • olive oil (for roasting the garlic)Pantry15 ml
  • neutral oil (for pan-frying)Pantry120 ml
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices4 g
  • parmesan cheese (grated, plus extra for serving)Dairy100 g
  • garlic cloves (minced, for the dressing)Produce3 pieces
  • seasoning salt (for the dressing)Spices5 g
  • worcestershire sauce (for the dressing)Pantry5 ml
  • tabasco (for the dressing)Pantry2.5 ml
  • egg yolk (for the dressing)Dairy1 piece
  • dijon mustard (for the dressing)Pantry2.5 ml
  • red wine vinegar (for the dressing)Pantry15 ml
  • lemon (juiced, for the dressing)Produce0.5 pieces
  • extra virgin olive oil (for the dressing)Pantry60 ml

per serving

Nutrition

733kcal

Carbs
44 g
Proteins
33 g
Fat
48 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Frying pan
  • Mixing bowl ×3
  • Whisk
  • Cooling rack
  • Baking tray

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 205 °C.
    Step 1

  2. Roast the garlic

    • Slice about a quarter off the top of each garlic head.
    • Pour a splash of olive oil on each, add a pinch of salt and wrap in foil.
    • Roast in the oven until soft and golden.
    Step 2

  3. Set up the breading station

    • Bowl one: flour mixed with salt and pepper.
    • Bowl two: beaten eggs whisked with garlic dip.
    • Bowl three: panko breadcrumbs.
    Step 3

  4. Bread the cutlets

    • Coat each cutlet in the flour, then drench in the egg wash, then press into the breadcrumbs.
    Step 4

  5. Fry the schnitzels

    • Heat a generous layer of neutral oil in a large pan over medium heat.
    • Fry the cutlets until golden brown and cooked through, turning once.
    • Drain on a wire rack or paper towel.
    Step 5

  6. Make the caesar dressing

    • Mash the minced garlic with seasoning salt and pepper into a paste.
    • Whisk in the worcestershire sauce, dijon, egg yolk and tabasco.
    • Stir in the lemon juice and red wine vinegar, then slowly stream in the olive oil while whisking vigorously until emulsified.
    Step 6

  7. Lower the oven and make the garlic butter

    • Remove the roasted garlic and lower the oven to 175 °C.
    • Squeeze out the garlic cloves and mash with the butter, parsley, salt and pepper.
    Step 7

  8. Toast the buns

    • Spread the garlic butter evenly over the open buns.
    • Top each with a generous shaving of parmesan.
    • Bake until toasted to your liking.
    Step 8

  9. Toss the salad

    • Toss the chopped romaine with the caesar dressing.
    Step 9

  10. Assemble the sandwiches

    • Spread garlic dip on each bun.
    • Add a chicken cutlet, then a generous handful of caesar salad.
    • Finish with a snowfall of parmesan and serve immediately.
    Step 10
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