2 skinless chicken breasts, about 150g each
30g plain flour
2 eggs, beaten
75g panko breadcrumbs
1 egg yolk
1 tbsp Dijon mustard
1 tbsp cider vinegar
1 large garlic clove, finely grated
125ml olive oil
75g parmesan, 25g finely grated, 50g shaved
4 salted anchovies, finely chopped
3 tbsp vegetable oil
½ lemon, juiced
1 large Little Gem or cos lettuce, broken into bite-sized pieces
4 cured anchovies (optional)
lemon wedges, to serve
Place a chicken breast between two sheets of cling film. Using a rolling pin or meat tenderiser, bash it gently until about 1cm thick and evenly flattened. Put the flour, eggs and breadcrumbs in three shallow bowls. Season the flour and mix well. Dip one of the chicken breasts into the flour, then the egg, making sure it’s fully coated, then finally into the breadcrumbs. Set aside, then repeat with the other chicken breast.
To make the Caesar dressing, tip the egg yolk, mustard, vinegar and garlic into a mixing bowl. Whisk together, then slowly drizzle in the oil, whisking constantly, until you have a loose mayonnaise. Fold in the anchovies and grated parmesan, give it a good stir, then set aside.
Heat the oil and butter in a frying pan, add the chicken and fry for 3-4 mins until golden. Turn over and cook for a further 3 mins, then remove from the pan. Tip the lemon juice into the pan, sizzle, then spoon over the schnitzels. Leave to rest for 4 mins.
Put the schnitzels on plates with some lettuce on the side, then scatter over the shaved parmesan and cured anchovies, if using, and spoon over some dressing. Serve with lemon wedges for squeezing over.