Chicken Caesar Schnitzel

Step 1/3

• 400 g chicken breasts

• cutting board
• knife
• plastic wrap
• meat tenderizer

Slice chicken lengthwise, but not all the way through, and open it up. Then place meat between two layers of cling film and pound it thinly with a meat tenderizer or a small pot.

Step 2/3

• 2 eggs
• 200 g breadcrumbs
• 3 tbsp flour
• salt
• oil (for frying)

• 3 bowls (large)
• tongs
• frying pan
• wire rack
• paper towels

For breading, prepare 3 wide, shallow bowls. Add flour, eggs, and breadcrumbs to each bowl. Beat the eggs and season well with salt. Coat the chicken first in the flour, then in the eggs, and finally in the breadcrumbs. Heat approx. 1 cm/ 0.4 in. of neutral oil in a deep skillet, then carefully place the cutlets in the skillet and fry until golden brown. Transfer to a wire rack or a plate lined with paper towels.

Step 3/3

• 4 tbsp mayonnaise
• 1 tbsp Worcestershire sauce
• 3 anchovies
• 100 g Parmesan cheese (grated)
• 1 tsp Dijon mustard
• 2 lemons
• 1 clove garlic
• 300 g romaine hearts
• salt
• pepper
• 1 handful herb (for garnish)

• immersion blender
• grater
• bowl

For the Caesar dressing, add mayonnaise, Worcestershire sauce, anchovies, Parmesan, mustard, a little lemon juice, lemon zest, and garlic to a tall container, and blend with a hand blender until smooth. Then season the dressing to taste with salt, pepper, and, if desired, more lemon juice. Cut the lemon into wedges. Cut the romaine lettuce into thin strips. Toss the lettuce with the dressing in a bowl. Then arrange the lettuce on top of the chicken cutlets and garnish with lemon wedges and garnish with fresh herbs.

Enjoy your meal!