Brussel Caesar with Schnitzel
By Saff Michaelis
Published on 15 January 2026
This Brussel Caesar with Schnitzel recipe from creator Saff Michaelis is sure to become a family staple all year round. “Using sprouts for the base of the salad adds a fab bit of festive razzle dazzle to this otherwise cult salad. And then in lieu of croutons (with whom I have a love/hate relationship and insufficient dental cover), deliciously crispy breadcrumbed chicken. Served with extra sauce for dipping, because the dressing is really the star of the show. Everything about this feels like it could be served at your avant-garde east London small plate spot - but instead it’s from the comfort of your home, and the only pricey bits are the eggs, oil and parmesan. A subtle upgrade that still keeps this dish cheaper than the glass of orange wine the aforementioned small plate spot would have tricked you into tasting. A hosting win all round and perfect as a ‘light lunch’.”Time and servings
50 minsTotal time
4Servings
30 minsPrep time
20 minsCooking time
Ingredients
- 1 Ocado large garlic clove, peeled
- 2 M&S Collection Cantabrian anchovy fillets
- 2 Clarence Court Burford Buff Large egg yolks
- 1½ tsp M&S Dijon mustard
- 2 tbsp Ocado lemon juice (plus zest to finish)
- 160ml Citizens of Soil Organic Greek Extra Virgin Olive Oil
- 50g Parmareggio 30 month Parmigiano Reggiano Extra, finely grated
- 500g Ocado British Brussels Sprouts, finely sliced
- 50g Ocado Pumpkin Seeds, lightly toasted
- 2 Ocado Free Range Chicken Breast Fillets, halved widthways
- 50g Ocado plain flour
- 2 tsp paprika
- 150g M&S white breadcrumbs
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp Italian herbs
- 100ml neutral oil, for shallow frying
Method
Step 1
Chop the garlic and anchovies on a board then, using the back of a knife, mash to a paste. Transfer to a large mixing bowl then whisk in the egg yolks, dijon and lemon juice.Step 2
Slowly drizzle in the oil, whisking constantly, until all the oil has been added and the dressing has emulsified. Whisk through 30g parmesan, season with black pepper and loosen with a splash of cold water, if needed. Resevre about ⅓ of the dressing then add the sprouts and seeds to the remaining dressing in the bowl and toss to coat. Leave to soften.Slowly drizzle in the oil, whisking constantly, until all the oil has been added and the dressing has emulsified. Whisk through 30g parmesan, season with black pepper and loosen with a splash of cold water, if needed. Resevre about ⅓ of the dressing then add the sprouts and seeds to the remaining dressing in the bowl and toss to coat. Leave to soften.Step 3
Set the chicken on a board and gently pound with a rolling pin to flatten until thin.Step 4
Set up a dredging station. Mix the flour and paprika on a plate, whisk the eggs in a bowl and mix the breadcrumbs with garlic powder, onion powder and Italian herbs.Step 5
Dip 1 piece of chicken in the flour, then egg, then coat generously in breadcrumbs and set aside. Repeat with the remaining chicken.Step 6
Heat the oil in a deep frying pan over a medium-high heat. Add the chicken, one at a time, and cook for 3-4 mins on each side until cooked through, golden and crisp. Set on kitchen paper and sprinkle with flaky sea salt. Repeat with the remaining chicken.Step 7
Slice the chicken and divide between serving plates. Add a spoonful of sprouts, top with lemon zest and sprinkle with the remaining parmesan. Serve with remaining dressing in a dish on the side.