Kewpie Chicken Schnitzel& Caesar Salad

Chicken Schnitzel

1. 1

   Pound the chicken breast to an even thickness, season with sea salt and black pepper, then coat with a mixture of 2 tbsp Kewpie mayonnaise and ½ tsp Dijon mustard; refrigerate for 30 minutes.

2. 2

   Combine 2 tbsp plain flour, ½ cup panko breadcrumbs and ¼ cup grated parmesan; press the marinated chicken into the crumb mixture and refrigerate for another 30 minutes.

3. 3

   Heat a generous amount of neutral oil in a skillet over medium heat; fry the schnitzel, basting with hot oil, until deeply golden and crisp, about 3–4 minutes per side, then drain on a rack, season with additional salt, and slice.

Kewpie Caesar Dressing

4. 4

   Mash the anchovy fillet, garlic clove and ½ tsp Dijon mustard into a paste, then whisk in 2 tbsp Kewpie mayonnaise, 1 tsp Worcestershire sauce, 1 tbsp lemon juice, the remaining grated parmesan and 1 tbsp extra‑virgin olive oil; season with sea salt and black pepper to taste.

Caesar Salad

5. 5

   Toss the chopped baby cos lettuce with the prepared Caesar dressing, add the crispy fried capers and extra parmesan cheese, and finish with a grind of black pepper.

6. 6

   Lemon Kewpie Dipping Sauce: Mix 2 tbsp Kewpie mayonnaise with 1 tsp lemon juice and ¼ tsp lemon zest; season with black pepper.

7. 7

   Serve the sliced chicken schnitzel alongside the Caesar salad, topped with the crispy capers, extra parmesan, and the lemon Kewpie dipping sauce.