Chicken Spicy Caesar Schnitzel (Print Version)
Juicy, golden chicken meets tangy Caesar and a kick of Calabrian chili for vibrant, crispy comfort.
# Ingredients:
→ Dressing
01 -
1 large egg yolk
02 -
3 cloves fresh garlic, smashed
03 -
2 anchovy fillets
04 -
1.5 teaspoons Dijon mustard
05 -
Zest of 0.5 lemon
06 -
Juice of 0.5 lemon
07 -
160 millilitres extra virgin olive oil
08 -
100 grams Parmigiano Reggiano, freshly grated
09 -
0.25 teaspoon Worcestershire sauce
10 -
0.25 teaspoon freshly cracked black pepper, plus more to taste
11 -
Kosher salt, to taste
12 -
3 tablespoons crushed Calabrian chilis
13 -
1 tablespoon water, plus more as needed to thin
→ Schnitzel
14 -
2 chicken breasts
15 -
45 grams all-purpose flour
16 -
0.5 teaspoon garlic powder, plus more to taste
17 -
0.5 teaspoon kosher salt, plus more to taste
18 -
0.25 teaspoon black pepper, plus more to taste
19 -
2 large eggs, beaten
20 -
60 grams panko breadcrumbs
21 -
High-heat cooking oil, for shallow frying
# Steps:
01 -
Finely chop anchovies, garlic, and a pinch of salt into a smooth paste. Transfer to a medium mixing bowl and add 1 teaspoon lemon juice. Let sit for 5 minutes.
02 -
Add the egg yolk, lemon zest, remaining lemon juice, Dijon mustard, and a pinch of salt to the aromatics. Whisk vigorously. Gradually stream in olive oil while whisking to create a thick, creamy emulsion.
03 -
Stir in Parmigiano Reggiano, black pepper, Worcestershire sauce, and Calabrian chilis. Season to taste with salt and additional pepper. Add water to reach desired consistency.
04 -
Place chicken breasts between two sheets of parchment paper and pound to 1.25 centimetres thickness. Season both sides with salt, pepper, and garlic powder.
05 -
Set up three shallow plates: one with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each chicken breast in flour, then egg, then breadcrumbs, pressing gently for an even layer.
06 -
Pour high-heat oil into a large frying pan to a depth of approximately 1.25 centimetres and heat over medium-high. Fry chicken for 3 minutes per side until golden and crisp. Transfer to a wire rack and sprinkle with flaky salt while hot.
# Notes:
01 -
Use freshly grated Parmigiano Reggiano for optimal texture and flavor in the dressing.