Crispy Chicken Caesar Schnitzel by Jon Watts

Ingredients

• 4 chicken breasts, butterflied and pounded thin
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 100g (3.5 oz) pancetta, diced
• 1 head romaine lettuce, chopped
• 1/2 cup caesar dressing
• 1/2 cup parmesan cheese, shaved
• 1/2 cup vegetable oil (for frying)
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Season the chicken breasts with salt and pepper on both sides
2. Set up a breading station with flour in one bowl, beaten eggs in a second, and panko breadcrumbs in a third.
3. Dredge each chicken breast in flour, dip into the egg, then coat thoroughly with panko, pressing to adhere
4. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 3 minutes.
5. Fry the chicken in batches for 3-4 minutes per side until golden brown and cooked through, then drain on a wire rack.
6. In the same skillet, fry the diced pancetta over medium heat for 5-6 minutes until crispy, then remove and drain on paper towels.
7. Toss the chopped romaine lettuce with the Caesar dressing in a large bowl
8. Serve the crispy schnitzel topped with the dressed romaine, crispy pancetta, and shaved Parmesan.