Crispy Chicken Caesar Schnitzel

Ingredients

• 2 chicken breasts (Butterflied and flattened; pound to about ½ inch thick)
• 2 tsp paprika (For chicken seasoning)
• 2 tsp garlic powder (For chicken seasoning)
• 2 tsp onion powder (For chicken seasoning)
• 2 tsp salt (For chicken seasoning)
• 2 tsp black pepper (For chicken seasoning)
• 1 cup all-purpose flour (For dredging)
• 2 eggs (Whisked until smooth, for coating)
• 2 cup cornflakes (Crushed into small crunchy pieces, not powder)
• neutral oil (For shallow frying; use enough to reach about halfway up the chicken)
• 1 large head romaine lettuce (Chopped into bite-sized pieces)
• 2 tsp anchovy fillets (Optional but highly recommended; alternatively use 2 tsp anchovy paste)
• 4 garlic cloves (Minced)
• 5 tsp fresh black pepper (Divided; 2 tsp for the paste and the remainder added with Parmesan)
• 2 tsp salt (For the Caesar dressing)
• 1 tbsp Dijon mustard
• 1.5 tbsp Worcestershire sauce
• 1.5 tbsp red wine vinegar
• 2 tsp vinegar-based hot sauce (Optional)
• 0.5 lemon lemon juice (Juiced; reserve an additional squeeze for serving as directed)
• 2 egg yolks
• 1 cup neutral oil (For the Caesar dressing)
• 1 cup fresh Parmesan cheese (Finely grated, for the dressing)
• Parmesan cheese (Extra, for garnish)
• black pepper (Extra, for garnish)
• salt (Lightly salt the fried schnitzel)

Steps

1. 1

   Butterfly each chicken breast and pound it to an even thickness of about ½ inch. Mix the paprika, garlic powder, onion powder, salt, and black pepper for the chicken seasoning, then sprinkle it evenly over both sides of the chicken, pressing it in so it adheres.

2. 2

   Set up three bowls: one with the flour, one with the whisked eggs, and one with the crushed cornflakes. Dredge each chicken breast in flour, then egg, then press it into the cornflakes until fully coated.

3. 3

   Place the coated chicken on a plate and let it stand for 10–15 minutes so the coating can set.

4. 4

   On a cutting board, mash the garlic, anchovies, 2 teaspoons of the black pepper, and the dressing salt into a rough paste.

5. 5

   Transfer the paste to a bowl. Add the egg yolks, Dijon mustard, Worcestershire sauce, hot sauce if using, red wine vinegar, and lemon juice, then whisk until combined.

6. 6

   While whisking constantly, slowly drizzle in the 1 cup neutral oil until the dressing is emulsified and thick.

7. 7

   Add the grated Parmesan and the remaining black pepper to the dressing, then whisk until smooth.

8. 8

   Heat neutral oil to 350°F / 175°C, using enough to come about halfway up the chicken. Fry the schnitzel for about 4 minutes per side, spooning oil over the top, until golden and cooked through.

9. 9

   Remove the schnitzel from the oil and lightly salt it.

10. 10

    Whisk the Caesar dressing again. Add the chopped romaine and toss until evenly coated.

11. 11

    Plate the schnitzel and top it with the Caesar salad. Finish with extra Parmesan, black pepper, and a squeeze of lemon, then serve immediately.

Notes

The source does not specify the exact amount of frying oil or the quantity of garnish. Anchovies are optional but highly recommended; 2 teaspoons anchovy paste may be substituted for 4 fillets. The source says to cook until cooked through but does not provide an internal temperature; serve immediately.

Nutrition per serving

• main
• European
• fried
• crispy
• chicken
• salad
• high-protein