Name: Chicken schnitzel caesar salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: 1 avocado peeled, stoned and halved; 30g basil; 1 jalapeño pepper (deseeded, if you like); 1 lemon juiced; 1 tsp sherry vinegar; 3 tbsp extra virgin olive oil; 3 tbsp natural yogurt; 2 large chicken breasts; 3 tbsp flour; 1 egg beaten; 70g panko breadcrumbs; 1 ½ tsp onion granules; 1 tsp nigella seeds; 1 tsp sesame seeds; 3 tbsp vegetable oil; 2 romaine lettuces; 1 crisp eating apple peeled, cored and sliced into matchsticks; 80g radishes thinly sliced; 150g sugar snap peas sliced in half through the peas; 150g sourdough torn into chunks; 2 tbsp olive oil; 2 jarred anchovy fillets drained; 20g parmesan grated

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Chicken schnitzel caesar salad

Chicken schnitzel caesar salad

Helena Busiakiewicz

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Serves 4

Easy

Prep: 25 mins

Cook: 15 mins

A star rating of 4.2 out of 5.8 ratingsRate

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Combine the flavours of a green goddess salad and a classic caesar with the textures of crispy chicken schnitzel in this easy and versatile summer salad

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Ingredients

Nutrition

Units:

MetricUS

1 avocado

peeled, stoned and halved
30g basil
1 jalapeño pepper

(deseeded, if you like)
1 lemon

juiced
1 tsp sherry vinegar
3 tbsp extra virgin olive oil
3 tbsp natural yogurt
2 large chicken breasts
3 tbsp flour
1 egg

beaten
70g panko breadcrumbs
1 ½ tsp onion granules
1 tsp nigella seeds
1 tsp sesame seeds
3 tbsp vegetable oil
2 romaine lettuces
1 crisp eating apple

peeled, cored and sliced into matchsticks
80g radishes

thinly sliced
150g sugar snap peas

sliced in half through the peas

For the parmesan & anchovy croutons

150g sourdough

torn into chunks
2 tbsp olive oil
2 jarred anchovy fillets

drained
20g parmesan

grated

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Nutrition: Per serving

kcal739
fat38g
saturates7g
carbs53g
sugars11g
fibre9g
protein41g
salt1.4g

Method

step 1

Scoop the avocado flesh into a high-powered blender, then add the basil, jalapeño, lemon juice, vinegar, olive oil and natural yogurt. Season well and blitz, slowing adding 50ml water until the mixture is fully smooth. Add another splash of water if it’s very thick – it should be pourable. Chill until needed.
step 2

For the croutons, heat the oven to 200C/180C fan/gas 6. Scatter the bread chunks over a baking tray lined with baking parchment. Heat the olive oil in a small pan on a low heat and cook the anchovies until they have melted into the oil. Pour this over the croutons, then season with black pepper and a little salt. Bake for 10 mins, then scatter over the parmesan and return to the oven for 5-6 mins more until golden and crisp. Set aside.
step 3

Put the chicken breasts on a board and halve through the middle so you have four thin chicken fillets. Tip the flour into a shallow bowl, then pour the egg into a second and the breadcrumbs into a third. Stir the onion granules, nigella and sesame seeds into the breadcrumbs. Dip the chicken into the flour, then the egg and finally the breadcrumb mix, turning to coat, then transfer to a tray lined with baking parchment.
step 4

Heat the vegetable oil in a large frying pan over a medium heat and cook the chicken for 3-4 mins each side until golden and cooked through. Remove to a plate lined with kitchen paper to drain, then cut into chunks on the diagonal.
step 5

Separate the leaves from one of the romaine lettuces and use to line a large platter. Chop the second lettuce into large chunks, tip into a large bowl and mix with the apple, radishes, sugar snap peas, and most of the dressing and croutons. Toss to combine. Spoon the salad over the lettuce leaves, scatter over the remaining croutons and serve with the rest of the dressing on the side.

Recipe from Good Food magazine, May 2024

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A star rating of 4.2 out of 5.8 ratings

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