Schnitzel Caesar Salad Recipe

Name: Schnitzel Caesar Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: flour, as needed (for dredging); 2 large eggs, beaten for egg wash with 2 tablespoons cold water; 1 ⅓ 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); ¼ cup freshly grated parmesan cheese; 12 grape tomatoes

Servings: persons

flour, as needed (for dredging)
2 large eggs, beaten for egg wash with 2 tablespoons cold water
1 ⅓ 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)
¼ cup freshly grated parmesan cheese
12 grape tomatoes

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.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: flour, as needed (for dredging), 2 large eggs, beaten for egg wash with 2 tablespoons cold water, 1 ⅓ cups fresh white breadcrumbs, 4 (4 ounce) boneless skinless chicken breast halves, sliced thin & gently pounded to an even 1/4-inch thickness, and more.

Yes, Schnitzel Caesar Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Schnitzel Caesar Salad

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