Cook Like A ChefChicken

Chicken Schnitzel with Fried Egg & Caesar Salad

Name: Chicken Schnitzel with Fried Egg & Caesar Salad
Total time: 45 min
Yield: 2 servings
Ingredients: 2 chicken breasts (schnitzel); 80g plain flour (schnitzel); 2 eggs mixed with 50ml milk, for egg wash (schnitzel); 80g panko breadcrumbs (schnitzel); 6 anchovy fillets (schnitzel); 1 lemon, for wedges (schnitzel); 1 egg yolk (Caesar dressing); 1 tbsp white wine vinegar (Caesar dressing); 50g tin anchovies (Caesar dressing); 1 tbsp Dijon mustard (Caesar dressing); 1 tbsp Worcestershire sauce (Caesar dressing); 1 thumb-size piece parmesan, grated (Caesar dressing); 250ml vegetable oil (Caesar dressing); 2 heads baby gem lettuce (salad); 20g parmesan cheese (salad); 1 tbsp vegetable oil (fried eggs); 2 eggs (fried eggs)

Crisp double-breaded chicken schnitzel topped with anchovies and a runny fried egg, served with a sharp homemade Caesar salad and lemon wedges. A pub classic elevated with proper chef technique.

Mark MoriartyFrom the series · Cook Like A Chef

45 min totalServes 2Medium

Time45 min

Serves2

SkillMedium

ShowCook Like A Chef

Watch the episode

Cook Like A Chef · S2 E1 — Chicken

The full episode embeds here — arriving with Fremantle's upload schedule.

Method

Place the chicken breasts between two large sheets of cling film. Using a rolling pin, bash and flatten evenly until approximately ½ cm thick.

Set up 3 bowls: one with the flour, one with the egg wash, and one with the breadcrumbs. Season the flour with salt. Dip the chicken in flour, then egg wash, then breadcrumbs. Repeat a second time to fully coat, then set aside.

Heat a large non-stick pan with enough vegetable oil to cover the base. When hot, add the breaded chicken and a knob of butter and cook slowly over a low heat until golden, about 7-8 minutes, then turn and cook 6-7 minutes more. Drain on kitchen paper.

When you turn the chicken, heat 1 tbsp oil in another pan on a medium heat. Crack in the eggs, lower the heat and cook 3-4 minutes until the white is set and the yolk runny. Top the chicken with anchovy fillets and the fried egg.

For the Caesar dressing, blend the egg yolk, vinegar, half the anchovies, mustard, parmesan and Worcestershire to a paste. Whisk in the oil slowly until a loose dressing forms. Adjust the seasoning.

Pull the lettuce into leaves, coat in the dressing and finish with grated parmesan, black pepper and any remaining anchovies.

Serve alongside the schnitzel with lemon wedges.

ChickenSchnitzelCaesar

Nutrition

Per serving · estimated

—kcal

—protein

—carbs

—fat

Auto-calculated from ingredients once the nutrition API is connected. A guide, not a medical figure.

From the cookbook

This recipe features in Mark's cookbook