Chicken schnitzel Caesar

Chicken schnitzel Caesar

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(4 ratings)

Prep: 30 mins Cook: 11 mins plus resting


Serves 2

The crowd-pleasing flavour of a Caesar salad with crispy-coated chicken schnitzels. Chicken breasts and our delicious dressing make an ideal dinner for two

Nutrition and extra info

  • schnitzels only

Nutrition: per serving

  • kcal985
  • fat60g
  • saturates16g
  • carbs42g
  • sugars5g
  • fibre8g
  • protein65g
  • salt3g
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  • 2 skinless chicken breasts, about 150g each
  • 30g plain flour
  • 2 eggs, beaten
  • 75g panko breadcrumbs
  • 1 egg yolk
  • 1 tbsp Dijon mustard
  • 1 tbsp cider vinegar
  • 1 large garlic clove, finely grated
  • 4 salted anchovies, finely chopped
  • 3 tbsp vegetable oil
  • 20g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • ½ lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 large Little Gem lettuce or cos lettuce, broken into bite-sized pieces
  • 125ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 75g parmesan, 25g finely grated, 50g shaved



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 4 cured anchovies (optional)
  • lemon wedges, to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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