Crispy chicken caesar

1. Grate parmesan and blend together with 1/2 cup mayonnaise, crushed garlic clove and 1-2 tbsp water using a stick mixer or blender.

2. Rinse and tear lettuce leaves, slice avocado, cucumber and spring onions. Wedge radishes.

3. Crush cornflakes in packet to make a crumb. Spread out on a plate. Season chicken with 1/2-1 tsp cayenne, salt and pepper. Coat with 1 tbsp mayonnaise then cornflake crumbs.

4. Heat a frypan over medium-high heat with a thin layer of oil to cover the surface. Cook chicken for 3-4 minutes on each side (in batches if needed), or until golden and cooked through.

5. Arrange salad and sprouts on plates. Drizzle over dressing to taste. Slice chicken and top to serve

Notes:
Shave extra parmesan cheese on top if preferred.

See our video tip on Facebook on how to make your own mayonnaise from scratch.

parmesan cheese 1/4 block (35g)
garlic 1 clove

baby cos lettuce 1
avocado 1
lebanese cucumber 1
spring onions 1/4 bunch
radishes 1/2 bunch

cornflakes 1 packet (100g)
chicken shnitzels 600g

alfalfa sprouts 1/2 punnet

From your pantry:
oil (for cooking), salt, pepper, mayonnaise, cayenne pepper