Chicken Escalope Caesar

This is our lovely breaded chicken escalope with a quick and easy cheat’s Caesar salad! Perfect for a midweek meal, to cook in the oven or the airfryer! We recommend 15-20 minutes in the airfryer, or in this recipe we’ll guide you through shallow frying.

Serves 2 

Ingredients:

• 2 Wyndham’s Chicken Escalopes

• A pinch of flaky sea salt

• Neutral oil for shallow frying, around 75-100ml 

• 1 head of romaine lettuce, washed and chopped into bite sized pieces

• 3 tbsps mayonnaise 

• 1 tsp anchovy paste 

• 1 clove garlic, grated

• 1 tsp cracked black pepper

• Juice of ½ lemon 

• 75g parmesan grated, plus extra for garnish 

• A handful of chopped chives for garnish (optional)

Method 

• First, set your oil in a medium/large frying pan on a medium heat 

• After a couple of minutes, lower the escalopes into the pan and let fry gently until golden brown on the underside. Be very careful with lifting the escalope to not splash the hot oil. Once golden brown, carefully turn over to cook the otherside. We recommend around 3 minutes each side. 

• Once your chicken is cooked through, set aside to rest, and scrunch flaky sea salt on top.

• Meanwhile, make your quick cheat’s Caesar dressing by placing the mayonnaise, anchovy paste, garlic, cracked black pepper and lemon juice into a food processor and blitz until combined. Scrape your mixture into a bowl and with a spatula, incorporate your grated parmesan cheese until well combined. 

• In a large bowl, dress your romaine lettuce with the Caesar mixture, before plating up your chicken escalopes. Add your salad to the plate and garnish with chives and extra parmesan.