Chicken Schnitzel & Caesar Salad


  • 4 Crumbed Chicken Tenderloins – from Red Lea Chicken
  • 2 Baby Cos, washed & drained
  • 4 Rashers Bacon, roughly chopped
  • 4 Eggs, boiled, pealed & grated
  • 100ml Caesar Dressing
  • Parmesan Cheese, shaved
  • Rice Bran Oil


  1. Heat a heavy based pan to a medium to high heat. Add ½cm of oil and allow 2 minutes to heat.
  2. Gently add the chicken and cook for 4 to 5 minutes on each side until golden brown and cooked through.
  3. Remove onto absorbent paper to absorb excess oil.
  4. Meanwhile in another pan with a splash of oil cook the bacon stirring occasionally. Then remove and transfer to absorbent paper.
  5. Tear or cut the lettuce in 2 to 3cm lengths. Toss with the dressing and arrange in bowls.
  6. Sprinkle the crispy bacon grated eggs on the lettuce.
  7. Slice the golden schnitzel and place on the salad, topping with shaved parmesan and a drizzle of dressing.
  8. Enjoy a crispy delicious salad.

*All vegetables, fruit, herbs & spices from Freshworld