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Ingredients
Serves 2
For the chicken schnitzel:
- 2 chicken breasts
- 80g plain flour
- 2 eggs mixed with 50ml milk, for egg wash
- 80g panko breadcrumbs
- 6 anchovy fillets
- 1 lemon, for wedges
For the Caesar dressing
- 1 egg yolk
- 1 tbsp white wine vinegar
- 50g tin anchovies
- 1 tbsp Dijon Mustard
- 1 tbsp Worcestershire sauce
- 1 thumb-size piece of Parmesan, grated
- 250ml vegetable oil
- Sea salt and freshly ground black pepper
For the salad:
- 2 heads baby gem lettuce
- 20g Parmesan cheese
For the fried eggs:
- 1 tbsp vegetable oil
- 2 eggs
Method
- Place the chicken breasts in between two large sheets of cling film.
- Using a rolling pin, bash the chicken breasts and flatten evenly until approximately ½ cm thick.
- Set up 3 bowls: one with the flour in it, one with the egg wash, and one with the breadcrumbs.
- Season the flour with salt. Dip the flattened chicken breast in the flour, followed by the egg wash, followed by the breadcrumbs. Repeat the process a second time to make sure they are fully coated, then set aside.
- To cook the chicken, heat a large non-stick pan and add a good amount vegetable oil, enough to cover the base of the pan.
- When the oil is hot, add the breaded chicken and a knob of butter and cook slowly over a low heat until golden brown on one side, approximately 7-8 minutes, then turn and cook on the other side for another 6-7 minutes or until golden brown. Remove the schnitzel from the pan and place on a plate lined with some kitchen paper to remove excess oil.
- When you turn the chicken in the pan, heat 1 tbsp of vegetable oil in another non-stick pan on a medium heat. Carefully crack the eggs into the pan, then lower the heat and cook for 3-4 minutes until the white is set and yolk still runny. Top the chicken with anchovy fillets and the fried egg.
- To make the Caesar dressing, place the egg yolk, vinegar, half the anchovies, mustard, parmesan and Worcestershire sauce in a blender. Blend to a paste and then pour into a clean bowl.
- Using a whisk, slowly add the oil until a loose dressing is formed, whisking continuously. Adjust the seasoning.
- Remove the stalks from the lettuce heads and pull apart the individual leaves. Coat the lettuce leaves in the dressing and finish with grated parmesan and black pepper. Place in a bowl and top with grated Parmesan and any remaining anchovy fillets
- Serve alongside the schnitzel with lemon wedges.
