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If you love bold flavors and crave something beyond the ordinary Caesar salad or classic schnitzel, this Chicken Spicy Caesar Schnitzel is your next must-try recipe. Juicy chicken schnitzel meets a fiery homemade Caesar dressing bursting with garlic, anchovy, and Calabrian chilis. Every bite combines golden-crisp breading with a spicy cheesy drizzle that wakes up your taste buds.
It took just one dinner for this to become a favorite at my table. I first tried spicy Caesar dressing on vacation and have tinkered with versions ever since. Now, whenever I make this schnitzel, it disappears within minutes.
Ingredients
- Egg yolk: For creamy thick dressing and richness; look for very fresh eggs that are cold
- Fresh garlic: Smashed for deep flavor; use firm plump cloves with unbroken skins
- Anchovy filets: Add serious umami and salt; seek out oil-packed anchovies for best results
- Dijon mustard: For tang; buy a smooth variety for easy mixing
- Lemon zest and juice: For brightness; roll the lemon first on your counter to get more juice
- Extra virgin olive oil: For body and flavor; a grassy robust bottle works best
- Parmigiano Reggiano: Freshly grated for nutty savoriness; always grate from the block for maximum taste
- Worcestershire sauce: A hit of savoriness; use real Worcestershire, not substitutes
- Freshly cracked black pepper: For sharpness; grind just before using
- Kosher salt: For seasoning; go for one without additives for clean taste
- Crushed Calabrian chilis: Give bold heat; look for them packed in oil for extra flavor
- Water: Thins the dressing as needed; filtered water works best
- Chicken breasts: Are the base for schnitzel; pick pieces similar in size to cook evenly
- All-purpose flour: For the initial dredge; choose unbleached for best results
- Garlic powder: Accents the breading; always check for freshness and aroma
- Panko breadcrumbs: Give unbeatable crunch; Japanese-style panko stays crispiest
- Cooking oil: With high smoke point, like avocado or sunflower, makes for safe frying
Step-by-Step Instructions
- Prep the Aromatics:
- Start by finely mincing anchovy filets and smashed garlic together with a pinch of salt until you get a smooth paste. This step creates a boldly flavored base for your dressing. Move the mixture to a bowl add a teaspoon of lemon juice and let it mellow for five minutes.
- Build the Dressing:
- Add one egg yolk lemon zest lemon juice a spoonful of Dijon mustard and another whisper of salt to your bowl. Whisk these until just combined. Very slowly drizzle in olive oil while whisking constantly to form a thick silky emulsion. Once combined fold in grated Parmigiano Reggiano cracked black pepper Worcestershire sauce and Calabrian chilis. Taste for seasoning and thin with water in small amounts until you reach your favorite dressing consistency.
- Prepare and Pound Chicken:
- Lay chicken breasts between pieces of parchment and use a meat mallet or rolling pin to gently pound to half inch thickness. Be patient and try to get them evenly thin so they cook through without drying out. Season both sides with kosher salt black pepper and a dusting of garlic powder.
- Bread the Chicken:
- Set up three shallow plates. The first plate has flour the second is filled with your beaten eggs and the third holds panko breadcrumbs. Dip each piece of chicken into flour first then egg then breadcrumbs pressing gently so the coating sticks everywhere.
- Fry to Crispy Perfection:
- Pour oil into a large skillet to reach about half inch depth. Bring to medium high heat test with a pinch of breadcrumbs to see if it sizzles. Carefully add chicken and fry each side for about three minutes until deeply golden. Remove schnitzel to a wire rack to keep it crisp.
- Top and Serve:
- Once off the heat shower your schnitzel with flaky salt while still hot. Spoon generous amounts of spicy Caesar dressing over the top and enjoy immediately for best crunch and flavor.
This recipe became a weeknight hero in my house because my family loves big flavors but are not always patient for complicated steps. The Calabrian chilis are my secret weapon adding a spark without overwhelming the balance of creamy dressing and savory cheese.
Storage Tips
Leftover chicken schnitzel tastes best when reheated in a hot oven to restore crunch. Lay on a rack oven at 400 degrees for about 10 minutes. Store the spicy Caesar dressing separately in a covered jar in the fridge for up to one week. If it separates just whisk in a tiny bit more lemon juice and oil to bring it back together.
Ingredient Substitutions
If you do not eat anchovies try a teaspoon of white miso paste for deep umami. Out of Parmigiano Reggiano a good aged Pecorino works with its salty tang. No Calabrian chilis reach for your favorite chili paste or even chili flakes in a pinch though the flavor will vary slightly.
Serving Suggestions
Pile slices of schnitzel onto crisp romaine for a hearty salad or serve hot alongside roasted potatoes. Toasted ciabatta makes it into a satisfying sandwich just drizzle with extra dressing and scatter more cheese on top. For brunch slice thin and lay over herbed greens with a runny egg.
This recipe is a testament to the way home cooks borrow inspiration and layer childhood nostalgia with global curiosity.
Recipe FAQs
- → How do you achieve crispy chicken schnitzel?
Use panko breadcrumbs for maximum crunch and fry in hot oil, ensuring chicken is evenly coated and not overcrowded in the pan.
- → What does the Caesar dressing add?
The Caesar dressing offers richness from egg yolk and cheese, tang from lemon, and umami from anchovy and Worcestershire, balanced with spicy Calabrian chilis.
- → Can you substitute Calabrian chilis?
Yes, use crushed red pepper flakes or chopped pickled jalapeños for a similar spicy kick if Calabrian chilis aren't available.
- → What is the best way to pound chicken breasts?
Place chicken between sheets of parchment paper and gently flatten with a meat mallet or rolling pin to even thickness.
- → How do you know when the schnitzel is done?
When the crust is golden and the internal temperature of the chicken reaches 165°F, it's ready to enjoy.