Chicken Schnitzel Caesar

I can see this one popping up on pub menus everywhere. It’s that perfect middle ground — when a full schnitzel with gravy feels a bit heavy, but a salad alone isn’t going to cut it. Crispy schnitty, proper Caesar on top ….

Serves 2

Ingredients

• 2 chicken breasts, butterflied

• 1 rasher bacon (or speck), chopped

• 1 cos lettuce, washed and sliced

• ½ cup panko breadcrumbs, toasted

• Pecorino, finely grated

• 2 eggs, soft boiled

• Lemon wedges, to serve

• Extra virgin olive oil

Caesar Dressing

• 1 egg

• 1 tbsp Dijon mustard

• 1 tbsp cider vinegar

• 1 garlic clove

• 2 anchovy fillets

• Small shaving of pecorino

• Squeeze of lemon juice

• Salt & pepper

To finish: neutral oil (for emulsifying)

Method

1. Soft boil the eggs
   Bring water to a boil, cook eggs for 6–7 minutes, then cool in ice water and peel.

2. Cook the bacon
   Place bacon in a cold pan with a splash of water.
   Cook gently until the water evaporates, then let it crisp up in its own fat.

3. Prepare the schnitzels
   Butterfly the chicken, then pound until even thickness.
   Crumb as usual (flour → egg → breadcrumbs).

4. Make the dressing
   Add all dressing ingredients (except oil) to a jug.
   Blend with a stick blender, then slowly drizzle in neutral oil until thick and emulsified.

5. Fry the schnitzels
   Cook in hot oil until golden, crisp, and cooked through.

6. Assemble
   In a bowl, toss cos lettuce with dressing, toasted panko, and grated pecorino.
   Place schnitzels on plates, top with the dressed salad, crispy bacon, and soft-boiled eggs.

7. Finish
   Serve with a squeeze of lemon and a drizzle of olive oil.