Chicken Schnitzel Caesar Salad

Chicken Schnitzel Caesar Salad is a salad recipe ready in 45 min. It makes 4 servings, each 790 kcal with 29 g protein. Intermediate level, 24 ingredients.

Recipe by @essen_paradies, adapted and measured by Cookpath.

  • 45 mintotal
  • Intermediatelevel
  • 790kcal a serving
  • 29 gprotein
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Chicken Schnitzel Caesar Salad

What is Chicken Schnitzel Caesar Salad

A loaded Caesar salad: romaine, homemade croutons, crispy bacon and parmesan chicken schnitzel in a creamy homemade Caesar dressing.

More:Salad recipesChicken recipes

How to make Chicken Schnitzel Caesar Salad

Tips from the cook

  • Add the oil to the dressing a little at a time while whisking, so it turns thick and creamy.
  • Toss the croutons in the butter well, so they brown evenly and stay crisp.
  • Pound the chicken thin and press the crumbs on firmly, so the schnitzel stays crunchy.
  • Dress the lettuce at the last moment, as it wilts quickly.
  • Keep the croutons, chicken and dressing in separate containers if you pack leftovers.
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Chicken Schnitzel Caesar Salad substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Baguette1 option
  • Gluten-free baguette or GF bread 1:1

    GF bread crumbles; toast well; poor as croutons under dressing unless crisp.

Butter2 options
  • Vegan/dairy-free butter block 1:1 by weight

    Soft tub margarine fails in pastry and cheesecake base.

  • Olive oil use about 3/4 as much by volume

    Not for creaming or pastry; base goes oily.

Egg yolks0 option
    Dijon mustard2 options
    • Whole grain mustard 1:1

      Texture.

      Still contains mustard.

    • Honey + vinegar (for mustard allergy) 1 tsp dijon = 1/2 tsp honey + 1/2 tsp vinegar

      No mustard heat, no emulsifying.

    Oyster sauce2 options
    • Mushroom stir-fry sauce ("vegetarian oyster sauce") 1:1

      Check for wheat; not shellfish-free unless labelled vegetarian.

      Still contains soy and gluten.

    • Soy sauce + hoisin (2:1) 1 tbsp soy + 1/2 tbsp hoisin per 1 tbsp

      Sweeter, fruitier.

      Still contains soy and gluten.

    Tabasco1 option
    • Leave out leave out (few drops of heat)
    Parmesan2 options
    • Vegetarian hard Italian-style cheese (made with microbial rennet) 1:1 by weight

      Grana Padano contains egg lysozyme.

      Still contains dairy.

    • Nutritional yeast (fortified flakes) 1:1 by volume, add a pinch of salt

      No melt; less sharp.

    Flour1 option
    • Gluten-free plain flour blend (rice/potato/tapioca) 1:1 by weight

      Pizza dough needs extra water and binder.

    Egg2 options
    • Flax egg (1 tbsp ground flax + 3 tbsp water) per egg

      Not above 3 eggs, not sponge.

    • 60 g unsweetened applesauce per egg

      Denser.

    Breadcrumbs2 options
    • Gluten-free breadcrumbs 1:1 by weight
    • Crushed rice cereal or polenta 1:1 by weight

      Check label for gluten.

    Bacon2 options
    • Smoked turkey rashers 1:1 by weight

      Less fat, add 1 tsp oil when frying.

    • Mushroom strips roasted with smoked paprika and olive oil same weight of raw mushroom

      Not crisp in wet sauces.

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