This recipe is part of our HexClad summer series collaboration - showcasing their hybrid cookware. This isn’t your average Caesar. Juicy chicken gets a cheesy upgrade with a crispy cornflake and Parmesan crumb, pan-fried until golden. Served up with crunchy lettuce, sweet charred corn, juicy chopped tomatoes and cucumber, all brought together with a creamy Caesar-style dressing. Fresh, crisp, and full of flavour in every bite. If you prefer a lighter dressing, swap the mayonnaise for plain yoghurt.
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
mayonnaise 100 g
Dijon mustard 1 tsp
Worcester sauce 1 tsp
Parmesan 80 g (grated)
chicken breast 4
egg 1 (beaten)
cornflakes 60 g (crushed)
plain flour 2 tbsp
tinned sweetcorn 200 g (drained)
little gem lettuce 2 (chopped)
baby plum tomatoes 200 g (chopped)
cucumber ½ (chopped)
Method
Make the Caesar dressing
Grate the Parmesan, unless already grated.
In a bowl mix together the mayonnaise, Dijon mustard, Worcestershire sauce and half the Parmesan. It should be the consistency of yoghurt - if needed add a splash of water.
Cook the crispy chicken
Place the chicken between 2 sheets of greaseproof paper, then with a rolling pin (or other heavy object) bash to flatten it until it’s about 1cm thick.
Crush the cornflakes and add them to a wide shallow bowl or plate. Stir in the remaining Parmesan.
Add the beaten egg to another bowl and the plain flour to a third (you can season the flour with salt and pepper).
Dip the chicken in the flour then the egg, shaking off any excess.
Finally dip it in the cornflakes mix, pressing firmly on each side to make sure they stick. Repeat until all the chicken is coated.
Heat a dash of oil in a large frying pan over a medium heat. When the pan is hot add the chicken and cook on each side for 4 - 5 minutes, until golden and cooked through (75°C internal temperature).
Char the sweetcorn
Take the chicken out of the pan and leave it to rest.
Add the sweetcorn to the same pan (wipe any crumbs out of the pan first) and toast it for 2 - 3 minutes until it starts to lightly char.
Prep the rest of the ingredients
Chop the little gem lettuce and mix it with some of the dressing (keep the rest to drizzle on top of the finished dish).
Chop the plum tomatoes and cucumber, then season with salt and pepper.
Plate Up
Plate up your bowls how you like them. We love to slice up our chicken,then add the lettuce, sweetcorn, tomatoes and cucumber. Finish with a drizzle of Caesar dressing, plus some extra Parmesan if you like. Tuck in and enjoy!
