This classic chicken schnitzel is a crowd-pleaser for all the right reasons. It’s simple, versatile, and absolutely delicious. Paired with a vibrant Caesar salad, this recipe is a celebration of fresh, local ingredients and hearty, comforting flavours. The crisp, delicate coating of the chicken schnitzel pairs beautifully with the tangy, creamy dressing, It’s a meal that’s as wholesome as it is indulgent.
Chicken Schnitzel with Caesar Salad
Ingredients
Method
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Lay out a piece of baking parchment onto a chopping board. Put 1 chicken breast on top, cover with another piece of baking parchment and then bash the chicken with a rolling pin until it’s around 3mm thick. Repeat with the remaining chicken breasts.
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Tip the plain flour onto a plate or a bowl and season with salt and pepper. Crack the eggs onto another bowl and whisk, then season with salt and pepper. Finally, tip the breadcrumbs into another bowl then season.
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Dip the chicken breasts one at a time into the flour, then egg, then breadcrumbs so that they are totally coated.
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For the salad, strip the kale leaves from the stems and then roughly chop. Add the kale to a large bowl and squeeze in the juice of the lemon, along with a pinch of salt. Massage until wilted. Slice the romaine lettuce and add to the bowl with the kale.
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For the Caesar dressing, put the mayonnaise, yoghurt, anchovies, garlic and the juice of the remaining lemon into a blender. Blitz until smooth, then season with salt and a pinch of black pepper.
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Place a cast iron frying over a medium - high heat and fill a quarter of the way up with oil. Once the oil is sizzling hot, carefully using a pair of tongs, submerge the schnitzel into the oil. Cook until golden brown, this may take around 3-4 minutes, then flip onto the other side and do the same.
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When you’re ready to serve, toss the salad with the dressing. Serve the schnitzel on plates, along with the salad, then finish with a good grating of Lincolnshire Poacher.
