Ingredients
Chicken Schnitzel
- 8 oz Chicken breast boneless skinless
- Salt to taste
- Black pepper to taste
- 1/4 cup All-purpose flour
- 1 Egg beaten
- 1/2 cup Seasoned panko breadcrumbs
- Vegetable oil for frying
Caesar Salad Toppings
- 3 cups Romaine lettuce chopped
- 1/4 cup Parmesan cheese grated
- 1/4 cup Caesar dressing
Watermelon
- 4 slices Watermelon
Homemade Lemonade
- 1 cup Lemon juice fresh squeezed
- 16 oz Water
- 2 TBSP Sugar use to taste
Instructions
- Place each chicken breast between two sheets of plastic wrap or parchment paper. Pound it to an even thickness using a meat mallet or rolling pin. Season both sides of the chicken breasts with salt and pepper.
- Set up a breading station with three shallow bowls: one containing flour, one containing beaten egg, and one containing breadcrumbs. Dredge each chicken breast in the flour, then dip it into the beaten egg, and finally coat it evenly with breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a skillet over medium-high heat enough to cover the bottom. Fry the breaded chicken breasts on each side until golden brown to an internal temp of 160F / 71C. Remove from the skillet and let them rest on a paper towel-lined plate.
- In a bowl, combine the romaine lettuce, grated Parmesan cheese, and dressing. Toss until evenly coated.
- Mix the ingredients for the lemonade. Serve over ice if desired.
- Top the chicken with the salad.
- Serve with watermelon and lemonade.
Nutrition
Calories: 742kcal | Carbohydrates: 90g | Protein: 40g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 174mg | Sodium: 853mg | Potassium: 1457mg | Fiber: 5g | Sugar: 53g | Vitamin A: 9663IU | Vitamin C: 98mg | Calcium: 287mg | Iron: 5mg

Chicken Caesar Schnitzel
Ingredients
Chicken Schnitzel
- 8 oz Chicken breast boneless skinless
- Salt to taste
- Black pepper to taste
- 1/4 cup All-purpose flour
- 1 Egg beaten
- 1/2 cup Seasoned panko breadcrumbs
- Vegetable oil for frying
Caesar Salad Toppings
- 3 cups Romaine lettuce chopped
- 1/4 cup Parmesan cheese grated
- 1/4 cup Caesar dressing
Watermelon
- 4 slices Watermelon
Homemade Lemonade
- 1 cup Lemon juice fresh squeezed
- 16 oz Water
- 2 TBSP Sugar use to taste
Instructions
- Place each chicken breast between two sheets of plastic wrap or parchment paper. Pound it to an even thickness using a meat mallet or rolling pin. Season both sides of the chicken breasts with salt and pepper.
- Set up a breading station with three shallow bowls: one containing flour, one containing beaten egg, and one containing breadcrumbs. Dredge each chicken breast in the flour, then dip it into the beaten egg, and finally coat it evenly with breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a skillet over medium-high heat enough to cover the bottom. Fry the breaded chicken breasts on each side until golden brown to an internal temp of 160F / 71C. Remove from the skillet and let them rest on a paper towel-lined plate.
- In a bowl, combine the romaine lettuce, grated Parmesan cheese, and dressing. Toss until evenly coated.
- Mix the ingredients for the lemonade. Serve over ice if desired.
- Top the chicken with the salad.
- Serve with watermelon and lemonade.
Nutrition
Calories: 742kcalCarbohydrates: 90gProtein: 40gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 174mgSodium: 853mgPotassium: 1457mgFiber: 5gSugar: 53gVitamin A: 9663IUVitamin C: 98mgCalcium: 287mgIron: 5mg
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