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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Butterfly the chicken breast and pound until evenly thin. Season with salt.
Coat in flour, shaking off excess, dip into beaten eggs, then press firmly into panko breadcrumbs.
Heat oil to 160°C. Fry for 6-8 minutes, flipping halfway, until golden and crispy, cooked through. Rest 3–5 minutes.
Blend egg yolk, garlic, Dijon, capers, anchovies, lemon juice, Worcestershire sauce, salt and pepper until smooth. Toss with cos lettuce and grated pecorino. Adjust seasoning if needed.
Top the crispy schnitzel with the dressed salad. Finish with fresh red chillies and extra pecorino.
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Use 2–3 anchovies depending on how bold you like the dressing.
Can I use chicken thighs instead of breast?
Yes, chicken thighs can be used, but they may require a slightly longer cooking time to ensure they are cooked through.
How do I know when the schnitzel is cooked?
The schnitzel is cooked when it is golden and crispy on the outside and the internal temperature reaches 75°C.
Can I make the salad dressing in advance?
Yes, the dressing can be made a day in advance and stored in the refrigerator.
What oil is best for frying the schnitzel?
A neutral oil with a high smoke point, such as canola or vegetable oil, is best for frying.
Can I substitute Pecorino cheese with Parmesan?
Yes, Parmesan cheese can be used as a substitute for Pecorino cheese.
