Chicken Caesar Salad with Crispy Schnitzel & Yoghurt Dressing
My chicken Caesar salad with crispy schnitzel, parmesan and a light yoghurt dressing is easy, delicious and needs only 12 ingredients. It makes for a brilliant brunch and can be on the table in less than 40 minutes!
Burnt Restaurant on Askew Rd is one of my absolute fave locals for a breakfast or coffee meeting. I love their seasonal menu, and with it constantly changing, there’s always something interesting going on.
The last time I was there, someone at a nearby table ordered their buttermilk chicken schnitzel Caesar salad with Parmesan Breadcrumbs and a soft boiled egg – and it looked absolutely magnificent. So here’s my take, but if you’re looking for more fab brunch ideas, I suggest these Cheesy Baked Eggs in Crepes or these Fluffy Mocha-Chip Pancakes.
I substituted the buttermilk with yoghurt for the schnitzel marinade to keep the ingredient list to a minimum (and because it’s what I had on hand!). But rest assured – it doesn’t make the dish any less tasty.
Why Yoghurt Makes Such a Great Marinade
Ready for a quick science lesson? All marinades contain acid in order to break down protein and tenderise the meat. Yogurt contains microbes and lactic acid. Now the microbes help break down protein to make chicken breasts moist and tender, but it’s the lactic acid that does most of the work. It’s less acidic than lemon juice, so it takes longer to work, but it also has a much milder flavour. The reaction is also a lot gentler, so you won’t inadvertently end up with mush if you marinate your protein for longer.
Trust me – it’s delish.
The consistency of the yoghurt marinade needs to be that of buttermilk or double cream – so it must stick to the chicken, rather than having a runny consistency, because that way your breading won’t stick to your chicken.
Crumbs! A Chicken Caesar Salad with a Difference
By making this chicken Caesar salad with crumbed schnitzel, you’re adding a whole other dimension of deliciousness to this dish. The perfectly golden and crispy breading adds a satisfying crunch.
Wait, There’s Something Fishy!
Okay. Confession time. I’ve left out the anchovies. And guess what? It doesn’t detract from this dish in any way. So – if you’ve avoided chicken Caesar salad up until now, because of the anchovies – go ahead and leave them out. I’ve got you.
And, if you’re a purist, simply take two anchovies from a tin, mash finely with a fork, and add them to your dressing.
Rate My Chicken Caesar Salad
Did you try my chicken Caesar salad? Tell us about it! How yum was it? Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with.
Oh – and let me know – are you team “with” or “without” anchovies?
Frequently Asked Questions
Is this recipe gluten-free?
No, breadcrumbs typically contain gluten, but many shops stock gluten-free breadcrumbs in their “free from” section.
Can I make it ahead of time?
You can marinate the chicken for anywhere from 15 minutes to a couple of hours. If you have the time, I would suggest marinating the chicken for a few hours as it allows the flavours to develop and makes for a super tender schnitzel, but once cooked – serve immediately.