Sesame Chicken Schnitzel Caesar by Lucy Rosenberg Food Lover

Ingredients

• 1/2 chicken breast, pounded thin and even
• 1/2 cup plain flour
• 1 egg
• 1 tsp soy sauce
• 1/2 cup panko breadcrumbs
• 1/2 tbsp white sesame seeds
• 1/2 tbsp black sesame seeds
• Salt and black pepper, to taste
• Neutral oil, for shallow-frying
• 1 cup cos lettuce, chopped
• 1/2 cucumber, thinly sliced
• 1 tbsp chives, finely sliced
• 1/4 cup parmesan, finely grated
• 1 tbsp fried capers
• 1 tbsp fried shallots
• 1/2 cup kewpie mayonnaise
• 1 tsp seeded mustard
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp rice wine vinegar
• 1 garlic clove, finely grated
• Juice of 1 lemon
• 1/2 cup parmesan, grated for crisps

Instructions

1. Pound the chicken breast to an even thinness, about 1/4 inch, then season lightly with salt and pepper.
2. Set up three shallow bowls: flour seasoned with salt and pepper, egg beaten with soy sauce, and panko mixed with both sesame seeds plus a pinch of salt and pepper.
3. Coat the chicken in flour, dip into the egg mixture, then press firmly into the sesame panko until fully covered.
4. Heat 1/4 inch of neutral oil in a skillet over medium-high heat, then shallow-fry the schnitzel for 3 to 4 minutes per side until deeply golden and crisp.
5. Transfer the schnitzel to a rack or paper towel, season with a pinch of salt, and rest for 2 minutes.
6. Make the parmesan crisp by placing the grated parmesan in a thin circle on a lined baking tray, then bake at 180°C for 15 minutes until golden; cool completely so it crisps up.
7. Fry the capers in a small splash of oil over medium heat for 1 to 2 minutes until crisp, then drain.
8. Whisk the kewpie mayonnaise, seeded mustard, soy sauce, sesame oil, rice wine vinegar, grated garlic, and lemon juice until smooth and creamy.
9. Toss the cos lettuce, cucumber, chives, parmesan, fried capers, and fried shallots with enough dressing to coat lightly.
10. Serve the schnitzel with the salad and top with the parmesan crisp just before eating.