Chicken Schnitzel Caesar Salad
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Serves 4
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Prep 20 minutes + 10 minutes to chill
·
Cook15 minutes
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Cost $3.10 a serve
Ingredient
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2 x 200g single chicken breast fillets
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½ cup plain flour
·
1 egg, lightly whisked, plus 4 eggs, extra, at room temperature
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3 cups soft fresh breadcrumbs
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Vegetable oil, to shallow-fry
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3 bacon rashers, rind removed
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1 baby cos lettuce, torn
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¼ cup shaved parmesan
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½ cup bought Caesar dressing
Recipe
1. Place 1 chicken
breast between two pieces of plastic food wrap. Using a meat mallet or a
rolling pin, pound breast until 5mm thick; repeat with remaining fillet. Place
flour, egg and breadcrumbs in three separate shallow bowls. Dip the chicken
into flour to coat, then egg, then breadcrumbs. Chill for 10 minutes.
2. Meanwhile, place
the extra eggs in a small saucepan. Cover with cold water. Bring to the boil
over moderate heat, gently stirring (this helps centre the yolks). Boil,
without stirring, for 4 minutes. Drain. Refresh under cold water. Peel. Cut in
half.
3. Heat oil in a
medium frying pan over moderate heat (oil is ready when a cube of bread crisps
quickly without absorbing oil). Shallow-fry schnitzels for 2 minutes each side
or until golden and cooked. Drain on paper towel. Drain oil from pan. Thickly
slice schnitzels. Add bacon to pan; cook for 2 minutes or until crisp. Drain on
paper towel. Coarsely chop. Combine bacon, lettuce, parmesan and half of
thedressing in a bowl. Top with schnitzel and egg. Serve salad drizzled with
remaining dressing.
Chicken Schnitzel
Caesar Salad
