Chicken Schnitzel w/ Caesar Style Salad
Cherie Metcalfe
Crispy-crumbed chicken on top of a loaded Caesar, dressed with the punchy creaminess of Colonel Mustard. Not your usual Caesar... it's a meal in itself.
Ingredients
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2 eggs
¼ cup milk
1 cup plain flour
1 teaspoon Man Grind Flakes
1 cup panko breadcrumbs
¼ cup parmesan, grated
1 tablespoon Marry Me
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2 large chicken breasts
1 tablespoon butter
1 tablespoon oil
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1 cos lettuce, roughly chopped
1 punnet cherry tomatoes, halved
1 avocado, diced
½ cup feta, diced
½ cup olives
2–3 tablespoons Colonel Mustard
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Fresh parmesan, for grating
Pickled red onion
Directions
Set up your crumbing station: whisk the eggs and milk in one bowl, mix the flour with Man Grind in another, and combine the panko, parmesan, and Marry Me Seasoning in a third.
Slice each chicken breast lengthways down the middle to create four thin pieces. Place between two sheets of baking paper and bash with a rolling pin until evenly thin.
Coat each piece in the flour mix, then the egg, then the breadcrumb mix. Press the crumb in well so there are no gaps.
Heat a large pan over medium-high heat with the butter and oil. Cook 1–2 pieces at a time for 3–4 minutes per side until deeply golden and crispy. Set aside to rest.
Rinse the chopped lettuce under cold water and shake dry. Toss in a large bowl with the cherry tomatoes, avocado, feta, and olives.
Dress with the Colonel Mustard and toss everything to coat.
Slice the crispy chicken and pile it on top of the salad.
Finish with freshly grated parmesan and a scatter of pickled red onion.
