Chicken Schnitzel with fried egg and Caesar salad

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.