Chicken Katsu Caesar Salad Recipe
Our Katsu Chicken Escalope is on special offer this week — chicken thighs skinned, boned, and coated in a katsu-spiced breadcrumb. If you're looking for something a little different from a classic katsu curry, this vibrant salad makes excellent use of the escalope and comes together quickly. You can also shortcut the dressing entirely by using Lucy's Caesar Dressing — it's superb.
Ingredients
For the chicken:
OR
- 2 small chicken breasts if making from scratch
- 8 heaped tbsp panko breadcrumbs
- Coconut oil or butter, for brushing
- Salt and black pepper
For the salad:
- 1 small lettuce or mixed green leaves
- A handful of cherry tomatoes, halved
- 1 red or yellow sweet pepper, sliced
- ½ red onion, finely sliced
- A few olives (optional)
For the Caesar dressing:
- 2–4 anchovy fillets (or ½–1 tbsp anchovy paste)
- 1 egg yolk or 1 heaped tbsp good mayonnaise
- 1 large garlic clove, crushed
- 4 tbsp olive oil
- Juice of half a lime (or 2 tbsp white wine vinegar)
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp grated Parmesan, plus extra to serve
- Salt and black pepper to taste
Method
- Preheat the oven to 190°C / 375°F / Gas 5.
- Toast the panko in a dry frying pan over a medium heat, stirring frequently, until golden. Watch it carefully — it catches quickly. Set aside.
- Season the chicken breasts with salt and pepper, brush with oil or butter, then press the toasted panko firmly onto all sides to coat.
- Place on a lined baking tray and bake for 20–25 minutes, until the juices run clear when pierced with a skewer. Timing will vary depending on the thickness of the breast.
- While the chicken cooks, make the Caesar dressing by whisking all the dressing ingredients together until combined. Taste and adjust seasoning — the anchovies and Worcestershire sauce usually provide enough salt.
- Divide the salad vegetables between two bowls. Slice the cooked katsu chicken and arrange on top. Drizzle with the Caesar dressing and finish with shaved or grated Parmesan.