Cooked - Herby Caesar Salad With Yogurt & Anchovy Dressing And Crispy Schnitzel

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Home Pricing Community My Recipes

Herby Caesar Salad With Yogurt & Anchovy Dressing And Crispy Schnitzel

1.0

½ cup Good quality yogurt

¼ cup Parmesan, grated

2 clove garlic

1 Whole lemon, juiced

1 Whole lemon, zested

2 tsp Dijon mustard

1 jalapeno (adjust)

4-5 anchovy fillets (or 1 tsp anchovy paste)

Big handful of fresh herbs (parsley, chives, basil)

Salt and pepper, to taste

1–2 tbsp water (to thin, if needed)

2 chicken breasts, pounded even

½ cup flour mixed with garlic powder, onion powder, paprika, and cayenne

1 egg, beaten

¾ cup panko or breadcrumbs with garlic powder, onion powder, paprika, and cayenne

Olive oil, for frying

4 cups romaine or baby gem lettuce, chopped

Parmesan, for garnish

Anchovies, for garnish

Add all dressing ingredients to a blender and blend until smooth. Adjust consistency with water if needed. Season to taste with salt and pepper. Set aside.
Flatten the chicken breasts to an even thickness. Season with salt and pepper. Mix the flour with garlic powder, onion powder, paprika, and cayenne. In a separate bowl, mix the panko/breadcrumbs with the same seasonings. Coat each piece of chicken in the seasoned flour, then dip into the beaten egg, and finally press into the seasoned breadcrumbs. Heat olive oil in a pan over medium heat. Shallow fry the chicken for about 3-4 minutes per side, or until golden brown and cooked through. Transfer to a wire rack or paper towel to drain.
In a large bowl, toss the chopped lettuce with the dressing and avocado. Top salad on top of the shnitzels. Garnish with extra Parmesan, anchovies and a squeeze on lemon.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇮🇹Italian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 68 weeks ago

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