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Crispy Schnitzel Caesar Salad with Gem Lettuce

Chicken Caesar Salad with Crispy Schnitzel & Yoghurt Dressing


  • Author: Jess Bunn
  • 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

Units
  • 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

  1. 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.
  2. 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.
  3. While the chicken marinades, bring a kettle of water to boil.
  4. Separate the gem lettuce into leaves, then wash and spin dry.
  5. 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.
  6. 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.
  7. 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.
  8. Place the breadcrumbs into a wide, shallow bowl, along with 10g of parmesan. Stir to combine.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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

Keywords: Chicken Caesar salad

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