Be good, but not totally golden with this mildly naughty and totally nice schnitty and Caesar salad combo. Your classic crumbed and pan-fried chicken brings the crunch to crisp and creamily dressed salad, both of which will satisfy cravings for high-fidelity flavour without tarnishing your halo.
Carefully slice chicken horizontally to yield 2 thinner pieces.
Place flour in a bowl. Crack egg into a separate bowl and whisk with Italian kitchen herbs. Place panko breadcrumbs on a plate (or tray). Dust chicken in flour. Dip into egg, shaking off excess, and press into breadcrumbs to coat well on each side. Set aside.
Heat oil in a frypan over medium heat. Add chicken and cook for 4 minutes each side or until golden and cooked through. Remove and drain on paper towel. Season with salt. While chicken is cooking, continue with step 4.
Juice lemon. Place lemon juice, fish sauce, aioli, wholegrain mustard, parmesan, salt and pepper in a bowl big enough to fit the salad and whisk to combine.
Rinse and roughly chop lettuce. Roughly chop tomato. Slice cucumber into half moons.
Combine salad with Caesar dressing and season with salt and pepper. Slice schnitzels and serve with salad.