Crispy Chicken Caesar Schnitzel
Golden, crunchy chicken schnitzel meets a creamy homemade Caesar salad, making it feel indulgent yet balanced.
Ingredients
For the Chicken Schnitzel
- 2 chicken breasts sliced in half horizontally and pounded thin
- 2 tsp paprika
- ½ tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
For the Coating
- ½ cup all-purpose flour
- 1 large egg
- ½ cup breadcrumbs
- ½ cup panko breadcrumbs
- 2 –3 tbsp grated parmesan
- Oil for frying
For the Caesar Salad
- ½ cup Greek yogurt
- ¼ cup mayonnaise
- 4 –5 tbsp grated parmesan cheese
- 1 tsp garlic powder
- 1 tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- Salt and pepper to taste
- Romaine lettuce chopped
Instructions
- Place each chicken breast flat on a cutting board and slice horizontally through the middle without cutting all the way through, opening it like a book.
- Cover with parchment or cling film and gently pound until evenly thin.
- Season both sides with paprika, salt, black pepper, and garlic powder.
- Let the chicken rest for 10 minutes so the seasoning absorbs properly.
- Take each piece of chicken and press it firmly into the breadcrumb mixture, making sure it’s fully coated on both sides.
- Press gently so the crumbs stick well.
- Heat oil in a wide pan over medium heat.
- Fry the chicken in batches for 3–4 minutes per side, or until golden brown, crisp, and cooked through.
- Transfer to a wire rack or paper towel to drain excess oil.
- In a bowl, mix Greek yogurt, mayonnaise, parmesan, garlic powder, Dijon mustard, Worcestershire sauce, and lemon juice.
- Season with salt and pepper and mix until smooth and creamy.
- Add chopped romaine lettuce to a large bowl. Pour over the Caesar dressing and toss until evenly coated. Add extra parmesan if you like.
- Serve the crispy chicken schnitzel alongside or over the Caesar salad.
- Finish with freshly grated parmesan and cracked black pepper.
- Enjoy immediately while the schnitzel is hot and crispy.