Chicken Schnitzel Caesar

• skinless chicken breasts↗2

  about 150 g each

• plain flour↗30g g
• eggs↗2

  beaten

• panko↗75g g

  breadcrumb

• egg yolk↗1
• Dijon mustard↗1 tbsp tbsp
• apple cider vinegar↗1 tbsp tbsp
• large garlic clove↗1

  finely grated

• salted anchovies4

  finely chopped

• vegetable oil↗3 tbsp tbsp
• butter↗20g g
• lemon↗½

  juiced

• large Little Gem lettuce↗1

  or cos lettuce, torn into bite‑size pieces

• olive oil↗125ml ml
• parmesan↗75g g

  25 g finely grated, 50 g shavings

• копчені анчоуси↗4

  (за бажанням)

• лимон↗

  дольки, для подачі

Step-by-step instructions

1. 1

   Place the chicken breast between two sheets of plastic wrap. Using a rolling pin or meat mallet, gently pound it to a thickness of about 1 cm, flattening evenly. Put the flour, eggs and breadcrumbs into three shallow bowls. Season the flour and mix well. Dredge one chicken breast in flour, then in egg, ensuring it is fully coated, and finally in breadcrumbs. Set aside, then repeat with the second breast.

2. 2

   To make the Caesar dressing, place the yolk, mustard, vinegar and garlic in a mixing bowl. Whisk, then slowly drizzle in the oil while continuously beating until you obtain a liquid mayonnaise-like emulsion. Add the anchovies and grated parmesan, mix well, then set aside.

3. 3

   Heat the oil and butter in a pan, add the chicken and fry for 3–4 minutes until golden brown. Flip and cook another 3 minutes, then remove from the pan. Pour the lemon juice into the pan, let it sizzle, then drizzle over the schnitzels. Let stand for 4 minutes.

4. 4

   Arrange the schnitzels on plates, place the lettuce leaves beside them, then sprinkle with parmesan shavings and smoked anchovies if using, and drizzle with the sauce. Serve with lemon wedges for squeezing.