Chicken Schnitzel Caesar Salad

Recipe from Caroline Chambers.

Ingredients:

Schnitzel:

• 4 thin chicken breasts or 2 breasts, sliced carefully in half horizontally
• 1/2 c. flour
• 1 1/2 c. panko breadcrumbs
• 1/4 c. Parmesan cheese, grated
• Salt and pepper, to taste

Caesar Dressing:

• Heaping 1/2 c. mayonnaise
• 1/3 c. Parmesan cheese, grated
• 1-2 TBSP anchovy paste, to taste
• 1 garlic clove, grated
• 1 lemon, zested and juiced
• 1 tsp. Dijon mustard
• Big pinch of salt and lots of pepper, to taste

Salad:

1. Romaine lettuce, chopped
2. 1 honey crisp apple, cold and sliced into matchsticks
3. Chicken Schnitzel
4. Dressing
5. Parmesan cheese
6. Pepper

Directions:

1. Prep Chicken: Cut 2 chicken breasts in half as slowly and carefully as you need to to try to get two perfectly even halves. Place each half between two pieces of parchment paper and use a rolling pin or heavy bottle to flatten each to about 1/4 inch. Don’t pound too hard and break them!
2. Caesar Dressing: In a bowl, combine all dressing ingredients. Taste and add additional salt, lemon, anchovy paste, etc. until it’s your perfect Caesar dressing.
3. Bread Chicken Setup: Set out 3 shallow bowls. In the 1st bowl add the flour and season with kosher salt and pepper and stir to combine; in the 2nd bowl add half the Caesar dressing; in the 3rd bowl add the panko and Parmesan cheese.
4. Dredge Chicken: Dredge each piece of chicken through the flour until fully coated, then through the Caesar dressing (it will want to REALLY stick on there — you only need a light coating so use your hands to wipe off any excess), and finally through the panko mixture. If you run out of panko or Caesar dressing while breading the chicken, just add more to the bowl.
5. Cook Chicken Option 1: To fry it, heat 1/2 c. avocado oil in a large frying pan over medium-high heat. When you add a piece of panko and it sizzles, you’re ready to cook. Cook one piece of chicken at a time for 3 to 4 minutes per side, or until golden brown. Transfer to a paper towel-lined plate and sprinkle with salt. Don’t skip the paper towel step!
6. Cook Chicken Option 2: To bake it, preheat the oven to 425F. Place the chicken on a foil-lined baking sheet in an even layer and spray with cooking spray on both sides. Bake for 6 minutes, then flip and cook for an additional 6 minutes. Check that the chicken is 165F internally.
7. Assemble: In a large bowl, and chopped romaine lettuce and cut 1 medium honey crisp apple (cold from the fridge, ideally!) into matchsticks. Toss with the reserved dressing in the mixing bowl. Place one chicken schnitzel on a plate and cover with salad. Use a microplane or box grater to grate fresh Parmesan all over the top. Add a few grinds of pepper. Done! ENJOY IMMEDIATELY!