Chicken schnitzel caesar salad
Combine the flavours of a green goddess salad and a classic caesar with the textures of crispy chicken schnitzel – this feels special enough for entertaining, but also makes a great early summer dinner. Helena Busiakiewicz
SERVES 4 PREP 25 mins COOK 15 mins EASY
1 avocado, peeled, stoned and halved
30g basil
1 jalapeño pepper (deseeded, if you like)
1 lemon, juiced
1 tsp sherry vinegar
3 tbsp extra virgin olive oil
3 tbsp natural yogurt
2 large chicken breasts
3 tbsp flour
1 egg, beaten
70g panko breadcrumbs
1 ½ tsp onion granules
1 tsp nigella seeds
1 tsp sesame seeds
3 tbsp vegetable oil
2 romaine lettuces
1 crisp eating apple, peeled, cored and sliced into matchsticks
80g radishes, thinly sliced
150g sugar snap peas, sliced in half through the peas
For the parmesan & anchovy croutons
150g sourdough, torn into chunks
2 tbsp olive oil
2 jarred anchovy fillets, drained
20g parmesan, grated
1 Scoop the avocado flesh into a high-powered blender, then add the basil, jalapeño, lemon juice, vinegar, olive oil and natural yogurt. Season well and blitz, slowing adding 50ml water until the mixture is fully smooth. Add another splash of water if it’s very thick – it should be pourable. Chill until needed.
For the croutons, heat the oven to
