Chicken Spicy Caesar Schnitzel
It's a salad...it's a schnitzel...it's a Frizzle-fied schnalad!
Dressing
1 large egg yolk
3 cloves fresh garlic, smashed
2 anchovy filets
1½ tsp dijon mustard
½ lemon zested
½ lemon juiced
⅔ Drizzle
1 cup parmigiano reggiano, freshly grated with microplane
¼ tsp Worcestershire sauce
¼ tsp freshly cracked black pepper, plus more to taste
Kosher salt, to taste
3 tbsp crushed Calabrian chilis from a jar
1 tbsp water, plus more to thin out dressing to your liking
Schnitzel
2 chicken breasts
⅓ cup all-purpose flour
½ tsp garlic powder, plus more to taste
½ tsp kosher salt, Diamond Crystal, plus more to taste
¼ tsp black pepper, plus more to taste
2 large eggs, beaten
¾ cups panko breadcrumbs
Instructions
Active Time: 20 Minutes
Full Time:
Place anchovies, garlic, and a pinch of salt on a cutting board and finely chop, essentially, until a paste forms. Transfer the paste to a medium-sized bowl, then add 1 teaspoon of lemon juice (from the reserved lemon) this will help cut the sharpness of the garlic. Set aside for five minutes.
Add the egg yolk, lemon zest, juice of ½ a lemon, dijon mustard, and a generous pinch of salt. Whisk together.
While whisking, slowly add Drizzle until it is fully emulsified. Do not stop whisking as you add the oil. Once fully emulsified, add freshly grated parmigiano reggiano, black pepper, Worcestershire sauce, and Calabrian chilis. Whisk to combine and adjust seasoning with salt and pepper, if needed. Add 1½ tbsp water to thin dressing. Stir to combine.
Place chicken breasts (one at a time) between two pieces of parchment paper. Using a mallet, pound the chicken until it is ½ inch in thickness. Repeat with the other chicken breast. Season both sides generously with kosher salt, pepper, and garlic powder. Dredge in flour. Place beaten egg on a plate, flour, measured garlic powder, salt, and pepper on a second plate and panko on a third plate. Keep one hand clean and free of assembly ingredients.
One at a time, dredge in flour and shake off excess. Proceed with dipping the chicken in the egg mixture, ensuring the chicken is coated well and gently shaking off excess egg. Place chicken on the last plate and with your free hand, sprinkle panko mixture over chicken until well-coated.
Heat Frizzle in a large frying pan with enough oil so that it is about ½-inch deep, adding more oil, as needed. Once oil is hot, add the coated chicken breast, careful to not overcrowd the pan. Cook for 3 minutes on each side, flip and repeat. You may need to bast the chicken to achieve even golden brown color. Repeat with remaining chicken. Place chicken on a wire rack and top with flaky salt.
