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.
Chicken Caesar Salad with Crispy Schnitzel & Yoghurt Dressing
- Total Time: 35 minutes
- Yield: Serves 2
Description
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!
Ingredients
- 1 clove of garlic, grated
- 55g / 3/4 cup of Panko or breadcrumbs
- 2 skinless chicken breasts
- 2 head of baby gem lettuce
- 2 room temperature eggs
- Chopped chives for serving (optional)
- 1 1/2 Tbsp olive oil
- 2 tsp Lemon juice
- 1/2 clove garlic
- 1 tsp Worcestershire sauce
- 1 Tbsp Mayonnaise
- Salt & Pepper to taste
- Cooking oil for frying, as needed
200g / 2/3 Cup Skyr or Greek Yoghurt
- 100g for marinade
- 100g for dressing
45g Parmesan Cheese, grated
- 10g / 2 Tbsp to mix with the breadcrumbs
- 10g / 2 Tbsp for serving
- 25g / 1/4 cup for the dressing
Instructions
- Whisk together 100g plain thick yoghurt or Skyr, grated garlic, a generous pinch of salt and pepper to taste to make the marinade. Season generously as you want it to be a little salty. Add a few tablespoons of water to the yoghurt mix until it reaches the consistency of buttermilk.
- Place the chicken breasts between a sheet of parchment or baking paper. Using a meat hammer or rolling pin, pound the chicken breast fillets out until they are an even 1cm thick. Place the chicken breasts into the yoghurt marinade, cover evenly and refrigerate.
*If you have the time, allow the breasts to marinate for 1-2 hours to really allow the yoghurt to tenderise the chicken and for the flavours to penetrate, but if you’re short on time, 15 minutes will work in a pinch. - While the chicken marinades, bring a kettle of water to boil.
- Separate the gem lettuce into leaves, then wash and spin dry.
- Poke a hole in the base of each egg with a sharp knife tip. Pour the boiling water into a small saucepan, and lower in the eggs. Simmer, the eggs for 6 – 6 ½ minutes, stirring occasionally for just set whites and soft yolks (for eggs from the fridge, add 30 seconds to the cooking time). Add more time as desired to cook the egg to your preference.
Once cooked, remove the eggs, and drop them into cold water. Once cool, crack the shells and peel the eggs. Set aside. - Make the dressing. Add 100g Greek or Skyr plain yoghurt, 25g grated parmesan, lemon juice, 1 1/2 Tbsp olive oil, 1 tsp Worcestershire sauce and 1 Tbsp mayonnaise into a blender jug, then blend with a blender or stick blender until well combined. Taste and season as desired.
- Heat a frying pan over a medium to high heat. Once the pan is hot, add just enough cooking oil to coat the base of the pan in half a centimetre of oil.
- Place the breadcrumbs into a wide, shallow bowl, along with 10g of parmesan. Stir to combine.
- Remove the marinated chicken breasts from the fridge, and shake off any excess marinade. Coat both sides of the chicken in the breading mix, pressing the crumbs into the chicken for an even coating.
- Drop the chicken into the hot oil, and shallow fry on one side until golden brown. Then flip the chicken and using a spoon, scoop and pour some of the hot oil over the chicken as there will be some hot spots and places that aren’t as golden, to get an even cook. Cook until golden. If you’re using an air-fryer, air fry at 200 C for 8-10 minutes or until cooked through.
- Remove the chicken from the frying pan and set onto a rack or paper towels to drain off any excess cooking oil. Lightly season the chicken with a little salt to absorb the excess oil.
- Toss the baby gem leaves with the dressing until well coated (you may not need all the dressing). Sprinkle over the chives and toss again. Place a piece of crispy chicken onto each plate, top the chicken with salad. Cut your jammy eggs in half and add these to the salad. Finish the salad with a sprinkling of freshly grated parmesan and any leftover chopped chives.
- Serve immediately.
Notes
By poking a very small hole on the large side of the egg shells, you’re providing a means for the gas inside the egg to escape when you go to boil it. It will pierce the air bubble and allow the egg whites to fill the space. It also means you can place your eggs into boiling water without having them crack. And, your eggs will also have a nicely rounded shape.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Brunch
- Method: Fry
