Chicken Schnitzel with an Asian Inspired Caesar-ish Salad

Serves 1
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Directions

  1. 1Pound the chicken breast until thin and even.
  2. 2Pound the chicken breast until thin and even.
  3. 3Pound the chicken breast until thin and even.
  4. 4Set up the crumbing station: season the flour, beat the egg with soy sauce, and mix the panko with the sesame seeds.
  5. 5Set up the crumbing station: season the flour, beat the egg with soy sauce, and mix the panko with the sesame seeds.
  6. 6Set up the crumbing station: season the flour, beat the egg with soy sauce, and mix the panko with the sesame seeds.
  7. 7Coat the chicken in flour, dip into egg, then press firmly into the sesame panko.
  8. 8Coat the chicken in flour, dip into egg, then press firmly into the sesame panko.
  9. 9Coat the chicken in flour, dip into egg, then press firmly into the sesame panko.
  10. 10Shallow-fry in hot neutral oil until golden and crisp on both sides. Remove, salt and rest.
  11. 11Shallow-fry in hot neutral oil until golden and crisp on both sides. Remove, salt and rest.
  12. 12Shallow-fry in hot neutral oil until golden and crisp on both sides. Remove, salt and rest.
  13. 13Grate the parmesan.
  14. 14Grate the parmesan.
  15. 15Grate the parmesan.
  16. 16Place the grated parmesan in a circle shape on lined baking tray.
  17. 17Place the grated parmesan in a circle shape on lined baking tray.
  18. 18Place the grated parmesan in a circle shape on lined baking tray.
  19. 19Cook in the oven at 180 degrees Celsius for 15 minutes, or until golden. Remove and let cool.
  20. 20Cook in the oven at 180 degrees Celsius for 15 minutes, or until golden. Remove and let cool.
  21. 21Cook in the oven at 180 degrees Celsius for 15 minutes, or until golden. Remove and let cool.
  22. 22Fry the capers in oil until crisp. Drain and set aside.
  23. 23Fry the capers in oil until crisp. Drain and set aside.
  24. 24Fry the capers in oil until crisp. Drain and set aside.
  25. 25Whisk together the mayonnaise, mustard, garlic, soy sauce, sesame oil, rice wine vinegar, and lemon juice until creamy.
  26. 26Whisk together the mayonnaise, mustard, garlic, soy sauce, sesame oil, rice wine vinegar, and lemon juice until creamy.
  27. 27Whisk together the mayonnaise, mustard, garlic, soy sauce, sesame oil, rice wine vinegar, and lemon juice until creamy.
  28. 28Add the cos lettuce, cucumber, chives, capers, parmesan and fried shallots to a bowl.
  29. 29Add the cos lettuce, cucumber, chives, capers, parmesan and fried shallots to a bowl.
  30. 30Add the cos lettuce, cucumber, chives, capers, parmesan and fried shallots to a bowl.
  31. 31Toss with the dressing until well coated.
  32. 32Toss with the dressing until well coated.
  33. 33Toss with the dressing until well coated.
  34. 34Serve everything together and enjoy.
  35. 35Serve everything together and enjoy.
  36. 36Serve everything together and enjoy.

Ingredients

  • 0.5 chicken breast, pounded thin
  • 0.5 chicken breast, pounded thin
  • 0.5 chicken breast, pounded thin
  • 0.5 cup AP flour
  • 0.5 cup AP flour
  • 0.5 cup AP flour
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 1 tsp soy sauce
  • 0.5 cup panko breadcrumbs
  • 0.5 cup panko breadcrumbs
  • 0.5 cup panko breadcrumbs
  • 0.5 tbsp white sesame seeds
  • 0.5 tbsp white sesame seeds
  • 0.5 tbsp white sesame seeds
  • 0.5 tbsp black sesame seeds
  • 0.5 tbsp black sesame seeds
  • 0.5 tbsp black sesame seeds
  • Salt and pepper
  • Salt and pepper
  • Salt and pepper
  • Neutral oil, for frying
  • Neutral oil, for frying
  • Neutral oil, for frying
  • 1 cup Cos lettuce, chopped
  • 1 cup Cos lettuce, chopped
  • 1 cup Cos lettuce, chopped
  • 0.5 Cucumber, sliced
  • 0.5 Cucumber, sliced
  • 0.5 Cucumber, sliced
  • 1 tbsp Chives, finely sliced
  • 1 tbsp Chives, finely sliced
  • 1 tbsp Chives, finely sliced
  • 0.25 cup Parmesan, finely grated
  • 0.25 cup Parmesan, finely grated
  • 0.25 cup Parmesan, finely grated
  • 1 tbsp fried capers
  • 1 tbsp fried capers
  • 1 tbsp fried capers
  • 1 tbsp fried shallots
  • 1 tbsp fried shallots
  • 1 tbsp fried shallots
  • 0.5 cup kewpie mayonnaise
  • 0.5 cup kewpie mayonnaise
  • 0.5 cup kewpie mayonnaise
  • 1 tsp seeded mustard
  • 1 tsp seeded mustard
  • 1 tsp seeded mustard
  • 1 tbsp Soy sauce
  • 1 tbsp Soy sauce
  • 1 tbsp Soy sauce
  • 1 tsp Sesame oil
  • 1 tsp Sesame oil
  • 1 tsp Sesame oil
  • 1 tbsp Rice wine vinegar
  • 1 tbsp Rice wine vinegar
  • 1 tbsp Rice wine vinegar
  • 1 Garlic, finely grated
  • 1 Garlic, finely grated
  • 1 Garlic, finely grated
  • 1 Juice of lemon
  • 1 Juice of lemon
  • 1 Juice of lemon
  • 0.5 cup parmesan, grated
  • 0.5 cup parmesan, grated
  • 0.5 cup parmesan, grated

Equipment

ovenlined baking trayfrying panbowl

Tips

  • Season every layer of the breading for the schnitzel.
  • Ensure parmesan crisps are completely cooled to become crispy.