Ingredients
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
Preparation
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!