Recipe created by Daniel Cooper
- Make the Caesar dressing by mixing the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, mashed anchovies, grated garlic, and Parmesan in a bowl. Stir until smooth and season with Maldon Garlic Sea Salt and black pepper to taste. Set aside.
- Butterfly the chicken breasts and flatten to about 1cm thick.
- Coat each chicken breast by first dredging in Maldon Garlic Sea Salt, seasoned flour, then dipping in beaten egg, and finally pressing into the panko breadcrumbs until fully coated.
- Prepare the salad base by combining the heritage and bitter leaves in a large bowl. Add the chopped anchovies but leave undressed until ready to serve.
- Preheat your Weber Slate Griddle over medium direct heat.
- Add the olive oil and butter to the hot griddle. Once melted, add the halved garlic bulb and thyme sprigs. Let them infuse the oil for about 20 seconds.
- Place the breaded chicken onto the griddle and cook for 5–6 minutes on each side until golden, crisp, and cooked through.
- Remove the chicken and let it rest for 2 minutes. Meanwhile, toss the salad leaves and anchovies with the Caesar dressing. Taste and adjust seasoning with Maldon Garlic Sea Salt.
- To serve, lay each schnitzel on a plate, top with a mound of dressed salad, and finish with plenty of shaved Parmesan and a final pinch of Maldon Garlic Sea Salt.
