Chicken schnitzel with Caesar salad
Crispy chicken schnitzel and Caesar salad are a really good combination. Juicy chicken gets a golden breading with panko and parmesan, and is served with crispy romaine lettuce and a rich, homemade Caesar dressing. Lemon on top gives just the right amount of freshness to the crispy fried chicken.
Ingredients · Servings 4
- 700 - 800 g chicken fillet
- 1 dl cornstarch
- 2 eggs
- 3 - 4 dl pankomel
- 50 g parmesan
- a little salt and ground pepper
- 2 pieces of romaine lettuce
- 50 g parmesan
- 1 lemon
- 2 egg yolks
- 3 pieces anchovy fillets
- 1 clove garlic
- 1 tsp Dijon mustard
- 1 ts worcestershiresaus
- 2 tablespoons lemon juice
- 1.5 dl neutral oil
- 30 g parmesan
- a little salt and ground pepper
Method · 45 min
- Place the chicken thigh fillets between two sheets of baking paper and gently pound them until they are evenly flat, about 1 cm thick. Season both sides with salt and pepper.
- Place the cornstarch, beaten egg and panko in separate bowls or deep plates. Mix 50 g finely grated Parmesan with the panko.
- First dip the chicken in the cornstarch and shake off the excess. Then dip in the egg and finally in the panko mixture. Press the panko firmly against the chicken so that the breading adheres.
- Make the Caesar dressing. Place the egg yolks, finely chopped anchovies, finely grated garlic, Dijon mustard, Worcestershire sauce and lemon juice in a bowl. Whisk together. Gradually drizzle in the oil in a thin stream while whisking until the dressing is thick and creamy. Stir in 30g of finely grated Parmesan and season with salt, pepper and a little more lemon juice if desired.
- Heat a generous layer of neutral oil in a large frying pan over medium-high heat. Fry the schnitzels in batches for about 2–3 minutes on each side, until the breading is golden and crispy and the chicken is cooked through.
- Toss the romaine lettuce with the Caesar dressing just before serving.
- Place the schnitzels on plates and spread the Caesar salad directly on top. Top with Parmesan and serve with lemon wedges.
Chicken schnitzel
Caesar salad
2 small heads of romaine lettuce, roughly chopped
50 g parmesan, shaved or finely grated
Caesar dressing
3 anchovy fillets, finely chopped
