Chicken Caesar schnitzels
Serves: 2
Prep time: 35Total time: 
Recipe photograph by Kris Kirkham
Chicken Caesar schnitzels
Bridge the gap between winter and spring with golden crumbed chicken, Caesar-dressed little gem, jammy eggs and parmesan.
Serves: 2
Prep time: 35Total time: 
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Nutritional information (serving)
Calories
771Kcal
Fat
44gr
Saturates
8gr
Carbs
33gr
Sugars
2gr
Fibre
1gr
Protein
62gr
Salt
1.7gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 25g plain flour
- 3 eggs
- 60g panko breadcrumbs
- 1 x 320g pack chicken breast fillets
- 3 tbsp vegetable oil
- 1 little gem lettuce, sliced
- 1½ tbsp finely chopped chives
- 10g parmesan, finely grated, to serve
For the Caesar dressing
- 30g mayonnaise
- 1½ tsp Dijon mustard
- 1½ tsp lemon juice
- 1 small garlic clove, chopped
- 2 anchovy fillets in oil, drained and roughly chopped
- 20g parmesan, finely grated
Step by step
- Put the flour, one of the eggs and the breadcrumbs in three separate shallow bowls. Season the flour well and beat the egg. One at a time, bash the chicken breasts between two sheets of baking paper until about 1cm thick. Dip each chicken breast firstly in the flour, then in the egg, and lastly in the breadcrumbs, until well coated. Set aside on a plate.
- Put all the dressing ingredients into a mini food processor (or use a stick blender) with 1 teaspoon of water and some black pepper. Blend until smooth, adding 1-2 teaspoons more water as required, then set aside.
- Bring a small pan of water to the boil, then carefully lower in the remaining 2 eggs with a slotted spoon. Set a timer for 6½ minutes and leave to boil gently. Once cooked, drain the eggs and cool in a bowl of iced water.
- Bring a small pan of water to the boil, then carefully lower in the remaining 2 eggs with a slotted spoon. Set a timer for 6½ minutes and leave to boil gently. Once cooked, drain the eggs and cool in a bowl of iced water.
- Serve the schnitzels with the dressed salad, eggs, reserved chives and some black pepper. Top with the grated parmesan.
