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Chicken Caesar Salad

Prep Time:

Cook Time:


4 Servings


4 of Mick’s Chicken Schnitzels

1 large bunch cos lettuce

1/2 cup shaved or shredded Parmesan cheese

Croutons for topping

(for the dressing)

3 large egg yolks

2 garlic cloves

2 tablespoons lemon juice

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup olive oil

1/4 cup grated Parmesan cheese


Step 1: In a blender, combine the eggs, garlic, lemon juice, vinegar, mustard, Worcestershire sauce, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in Parmesan cheese.

Step 2: Tear the lettuce into bite-sized pieces and place in a large salad bowl. Pour dressing over lettuce and toss to coat. Sprinkle with cheese and croutons. Add freshly cracked pepper or a squeeze of lemon juice to taste. Chill until serving.

Step 3: To pan-fry the schnitzels, heat some oil in the pan to medium-high heat. You want it fairly hot so that they cook quickly and stay moist inside. They will only need a minute or two on each side, so you will need to keep an eye on them. Cook until each side is golden brown.

Step 4: Slice into strips and place on top of the Caesar salad. Enjoy!

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