Caesar Brussels salad and parmesan chicken schnitzel burgers

• chicken breast↗1 large
• flour↗3 tbsp tbsp
• egg↗1
• panko breadcrumbs↗70g g
• parmesan↗10g g

  grated

• vegetable or sunflower oil

  for frying

• brioche burger buns↗2
• anchovies↗2

  in olive oil, finely chopped into a paste

• garlic clove↗1 small

  minced

• mayonnaise↗3 tbsp tbsp
• Dijon mustard↗2 tsp tsp
• lemon↗½

  juiced

• parmesan↗10g g

  grated

• Brussels sprouts↗150g g

Step-by-step instructions

1. 1

   Place the chicken breast on a cutting board, cover with parchment paper and smash with a rolling pin or meat mallet until it reaches an even thickness. Remove the paper and cut the breast into two equal pieces. Season both pieces well.

2. 2

   Put flour in a shallow dish, beat the egg in another, and mix the panko breadcrumbs with grated parmesan in a third. Dredge each chicken piece in flour, shaking off excess, then dip in the egg, turning to coat. Finally press into the breadcrumb mixture until fully coated. Keep in the fridge for up to a day or freeze for two months.

3. 3

   For the salad, combine anchovies, garlic, mayonnaise, Dijon mustard, lemon juice, parmesan and a pinch of black pepper in a large bowl. Halve the Brussels sprouts, slice them thinly and toss with the dressing to coat.

4. 4

   Pour enough oil into a large skillet to cover the bottom and heat over medium heat. Cook the chicken 4‑5 minutes each side until golden and fully cooked. Meanwhile toast the buns on a hot grill or in the oven. Fill the buns with the chicken schnitzel and a generous layer of salad.