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Chicken Schnitzel Caesar Salad

Chicken salad

Chicken Schnitzel Caesar Salad

Recipe by Tiffany Kate-Lyn Matthews
Serves: 2
Preparation time: 35-40 minutes

INGREDIENTS
For the chicken schnitzel:
4 boneless chicken breasts
1 cup flour
2 large eggs, beaten
2 cups panko crumbs
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
salt and pepper
oil for frying

for the salad dressing:
2 cloves garlic, minced
2 Tbsp lemon juice
1 tsp anchovy paste
1 tsp Dijon mustard
½ cup mayonnaise
½ cup plain yoghurt
½ cup parmesan cheese, grated
salt and pepper

To serve:
150g romaine lettuce
1 cup croutons
2 boiled eggs, optional
lemon wedges
parmesan cheese, grated

METHOD
For the chicken schnitzel: Start by a setting up a dredging station; place flour and eggs into separate bowls, then place breadcrumbs into a bowl and season with paprika, onion and garlic powder, season with salt and pepper. Place the chicken breast into a Ziploc bag and use a rolling pin to pound the chicken.

Coat the chicken in flour, then into the beaten egg and lastly into the seasoned breadcrumbs. Fry in batches for 2-4 minutes until the chicken is cooked through and golden brown. Drain on paper towel until ready to serve

For the salad dressing: In a bowl whisk together garlic, anchovy paste, lemon juice and Dijon mustard, then add in mayonnaise, plain yoghurt, parmesan and whisk until well combined, season to taste with salt and pepper.

Place the chicken schnitzels onto a large serving platter, top with salad leaves, croutons and parmesan cheese, drizzle over a generous amount of salad dressing and enjoy!

Cook along with Chef Tumi, Pali and Shantal:

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