- Serves6
- Cook time15 minute
- Prep time15 minute
Experience the ultimate combination of crispy chicken schnitzel and refreshing Caesar salad, a delightful twist on a classic favourite.
Ingredients
- 600g Coles Plain Crumb RSPCA Approved Chicken Schnitzel
- 2 middle bacon rashers
- 4 free-range eggs, at room temperature
- 4 Coles Bakery Mini Cheese and Bacon Rolls*, sliced
- 2 garlic cloves, crushed
- 2 baby cos lettuce, leaves separated
- 50g parmesan, shaved
- 8 anchovies (optional)
- 1/2 cup (125ml) Caesar dressing
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Place chicken and bacon on lined tray. Bake for 12-15 mins or until chicken is cooked through.
Step 2
Meanwhile, cook eggs in a small saucepan of boiling water for 6-7 mins for soft boiled† or until cooked to your liking. Transfer to a bowl of iced water.
Step 3
Heat a barbecue grill or chargrill on high. Cook the roll slices for 2 mins each side or until charred. Rub surfaces with the garlic.
Step 4
Peel eggs and cut in half. Slice the chicken and tear bacon into bite-size pieces. Divide lettuce among serving bowls with the chicken, bacon, egg, parmesan and anchovies. Top with roll slices and drizzle with dressing. Season.
Serve with… coriander sprigs and lime wedges
*selected stores only
Recipe tip
COOK. STORE. SAVE
Smart swap: Got crumbed fish pieces in the freezer? Use them here instead of the chicken for a tasty twist.
Chicken schnitzel caesar salad
- Serves6
- Cook time15 minute
- Prep time15 minute
Ingredients
- 600g Coles Plain Crumb RSPCA Approved Chicken Schnitzel
- 2 middle bacon rashers
- 4 free-range eggs, at room temperature
- 4 Coles Bakery Mini Cheese and Bacon Rolls*, sliced
- 2 garlic cloves, crushed
- 2 baby cos lettuce, leaves separated
- 50g parmesan, shaved
- 8 anchovies (optional)
- 1/2 cup (125ml) Caesar dressing
Method
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Place chicken and bacon on lined tray. Bake for 12-15 mins or until chicken is cooked through.
Step 2
Meanwhile, cook eggs in a small saucepan of boiling water for 6-7 mins for soft boiled† or until cooked to your liking. Transfer to a bowl of iced water.
Step 3
Heat a barbecue grill or chargrill on high. Cook the roll slices for 2 mins each side or until charred. Rub surfaces with the garlic.
Step 4
Peel eggs and cut in half. Slice the chicken and tear bacon into bite-size pieces. Divide lettuce among serving bowls with the chicken, bacon, egg, parmesan and anchovies. Top with roll slices and drizzle with dressing. Season.
Serve with… coriander sprigs and lime wedges
*selected stores only