Schnitzel Caesar Salad

Name: Schnitzel Caesar Salad
Ingredients: flour, as needed (for dredging); 2 large eggs, beaten for egg wash with 2 tablespoons cold water; 1 13 cups fresh white breadcrumbs; 4 (4 ounce) boneless skinless chicken breast halves, sliced thin & gently pounded to an even 1/4-inch thickness; kosher salt & freshly ground black pepper; 2 each lemons, juiced; unsalted butter, melted and as needed (about 6 tablespoons); 8 cups coarsely torn romaine lettuce; caesar salad dressing, as needed (bottled or homemade); 14 cup freshly grated parmesan cheese; 12 grape tomatoes

11 ingredients

15 steps

Ingredients

flour, as needed (for dredging)
2 large eggs, beaten for egg wash with 2 tablespoons cold water
1 13 cups fresh white breadcrumbs
4 (4 ounce) boneless skinless chicken breast halves, sliced thin & gently pounded to an even 1/4-inch thickness
kosher salt & freshly ground black pepper
2 each lemons, juiced
unsalted butter, melted and as needed (about 6 tablespoons)
8 cups coarsely torn romaine lettuce
caesar salad dressing, as needed (bottled or homemade)
14 cup freshly grated parmesan cheese
12 grape tomatoes

Directions

1

The Make the Schnitzel: Place flour, beaten egg wash and fresh bread crumbs into three separate individual shallow containers.
2

Season each chicken cutlet with salt and pepper.
3

Dredge each in the flour, egg wash and finally the breadcrumbs.
4

In a small shallow dish, mix lemon juice and 4 tablespoons butter; reserve.
5

Working in batches, heat additional 2 tablespoons butter in a 10-inch skillet over medium heat.
6

Saute 2 cutlets, being careful not to crowd the pan.
7

Cook until the cutlets are brown and carefully turn to cook the other side.
8

Cook until the internal temperature reaches 165 degrees F or approximately 2 to 3 minutes per side.
9

Remove schnitzel from skillet and dredge through lemon butter.
10

Repeat with remaining cutlets.
11

Transfer chicken to a cutting board, let cutlets rest 3 to 4 minutes and cut into 1/2-inch thick slices.
12

To Assemble: In a large bowl, toss romaine with Caesar dressing.
13

Portion romaine on 4 dinner plates and arrange chicken slices on top of each salad.
14

Sprinkle with Parmesan.
15

Garnish with tomatoes.