Schnitzel Caesar Salad Recipes

CHICKEN SCHNITZEL CAESAR

Steps:

• Place a chicken breast between two sheets of cling film. Using a rolling pin or meat tenderiser, bash it gently until about 1cm thick and evenly flattened. Put the flour, eggs and breadcrumbs in three shallow bowls. Season the flour and mix well. Dip one of the chicken breasts into the flour, then the egg, making sure it's fully coated, then finally into the breadcrumbs. Set aside, then repeat with the other chicken breast.
• To make the Caesar dressing, tip the egg yolk, mustard, vinegar and garlic into a mixing bowl. Whisk together, then slowly drizzle in the oil, whisking constantly, until you have a loose mayonnaise. Fold in the anchovies and grated parmesan, give it a good stir, then set aside.
• Heat the oil and butter in a frying pan, add the chicken and fry for 3-4 mins until golden. Turn over and cook for a further 3 mins, then remove from the pan. Tip the lemon juice into the pan, sizzle, then spoon over the schnitzels. Leave to rest for 4 mins.
• Put the schnitzels on plates with some lettuce on the side, then scatter over the shaved parmesan and cured anchovies, if using, and spoon over some dressing. Serve with lemon wedges for squeezing over.

SCHNITZEL CAESAR SALAD

Steps:

• The Make the Schnitzel: Place flour, beaten egg wash and fresh bread crumbs into three separate individual shallow containers.
• Season each chicken cutlet with salt and pepper. Dredge each in the flour, egg wash and finally the breadcrumbs.
• In a small shallow dish, mix lemon juice and 4 tablespoons butter; reserve.
• Working in batches, heat additional 2 tablespoons butter in a 10-inch skillet over medium heat. Saute 2 cutlets, being careful not to crowd the pan. Cook until the cutlets are brown and carefully turn to cook the other side. Cook until the internal temperature reaches 165 degrees F or approximately 2 to 3 minutes per side.
• Remove schnitzel from skillet and dredge through lemon butter. Repeat with remaining cutlets.
• Transfer chicken to a cutting board, let cutlets rest 3 to 4 minutes and cut into 1/2-inch thick slices.
• To Assemble: In a large bowl, toss romaine with Caesar dressing.
• Portion romaine on 4 dinner plates and arrange chicken slices on top of each salad. Sprinkle with Parmesan.
• Garnish with tomatoes.