Caesar Salad with Schnitzel Strips and Garlic Croutons

Our veggie garden is growing by inches every day and I was so excited to make this Caesar salad with my home grown lettuce this week. Before lockdown in Sydney, my best friend took me to a local café and introduced me to the best Caesar salad I have ever had the pleasure of eating. Since not being able to leave the house, that salad has been all I can think about, and I had to at least attempt to recreate it before I went crazy.

This season's crops include iceberg lettuce, a variety of tomatoes, passionfruit, and Mum has buried an old choko, which has taken off and is growing fabulously. This morning we also discovered what we thought was a weed growing next to the compost bin, is in fact a potato plant, which from our recent searches should be ready to dig up in the next week or so. Please do let me know if you have any recipe recommendations for any of my crops - there is truly nothing more fulfilling than making a meal with your own hands, using ingredients you grew yourself.

While a traditional salad will use grilled chicken for the protein, I chose to make a quick schnitzel to add an extra element of luxury to the otherwise fairly healthy meal. Add the crunchy garlic croutons and some tangy dressing and you've got a new family favourite. I admit I do love a simple Caesar Salad dressing from the supermarket, so if you're in a rush there is no judgement here!

Ingredients:

• 2 Chicken Breasts

• 1 Cup Breadcrumbs

• 1 Tbs Granulated Garlic

• 1 Tbs Dried Parsley

• 1 Egg, Beaten

• Rice Bran Oil, for frying

• 4 Slices of White Bread, Crusts Removed, Cut in 2 x 2cm pieces.

• 1 Tsp Garlic, Minced

• 1 Tbs Rice Bran Oil

• Pinch of Salt

• Iceberg Lettuce

• 1/2 Cup Parmesan Cheese, Peeled into Strips

• 4 Rounds Bacon, Chopped

• 1/2 Cup Whole Egg Mayo

• 1 Tsp Garlic, Minced

• 1/4 Cup Lemon Juice

• Salt and Pepper, to taste

Let's Make This Salad:

1. Slice chicken breasts in half lengthways. If chicken is thicker than 2 or 3cm, cover with baking paper and use a rolling pin to evenly spread out.

2. Set up your frying station: Heat oil in a pan over medium heat. Next to the pan, place a shallow bowl with the breadcrumbs, garlic, and parsley mixed together. Beside this bowl, place another shallow bowl with the beaten egg.

3. Dip the chicken breast into the egg, and then into the breadcrumb mixture. Once coasted completely, place chicken into the hot pan and cook around 6 minutes each side, or until golden and crispy. Repeat coating and frying until all pieces are cooked. You may wish to keep the chicken on a tray in a low heated oven to keep it warm while you prepare the rest of the salad.

4. Remove oil from fry pan, clean, and return to the stove on a medium heat. In a bowl, add the bread, garlic, oil, and salt, and mix thoroughly so all pieces of bread are coated.

5. Add bread to the pan and cook for around 5 minutes, continuously shaking the pan to move the bread around to cook on all sides. Once golden, transfer the croutons to a small bowl.

6. In the same pan, fry off the bacon until crispy. Transfer to a bowl lined with paper towel to drain off any excess oil.

7. In another bowl. add the mayo, garlic, lemon juice, salt and pepper, and stir to combine. If the dressing is too thick, add a dash of water to thin it out.

8. To assemble salad, half fill each serving bowl with lettuce. Cut chicken into strips and add to the salad. Top with bacon, croutons, and ribbons of parmesan cheese. Drizzle the dressing over the top of the salad and serve straight away.