Tom Walton's Chicken Schnitzel Caesar Sandwich with Fried Egg with Birch & Waite Caramelised Onion and Caesar Dressing

Prep time:

Chicken Breasts, Each Split Horizontally In Half2
Plain Flour1/2 cup
Onion & Garlic Powder1 tsp
Salt & PepperQty
Fresh Breadcrumbs2 cups
Flat Leaf Parsley, Finely Chopped1/4 cup
Streaky Bacon8 small slices
Olive Oil1/3 cup
Free Range Eggs4
Cos Lettuce, Thickly Sliced1
Shaved Parmesan1/2 cup
Sourdough, Grilled8 slices
Extra Parmesan, To Serve
Caesar Dressing1 cup
Caramelised Onion1 cup


  1. Firmly beat the chicken pieces between two sheets of baking paper, with a mallet or a small, heavy pot, to thin out slightly.
  2. Combine flour, onion powder, garlic powder and seasoning and place in a shallow bowl. In another bowl, add 1/3 cup of Birch & Waite Caesar Dressing, then combine the breadcrumbs and parsley in a third bowl.
  3. Dip chicken in flour, shaking off excess, then into Birch & Waite Caesar Dressing, letting excess drip off, and finally press into breadcrumbs.
  4. Repeat to crumb all the chicken, then place in fridge for at least 15 minutes to firm up the crumbs.
  5. Cook bacon in a large non-stick frying pan until golden then remove. Add olive oil to the pan and place over a medium/ high heat. Place schnitzels into the pan and cook for approx. 3-4 minutes each side until golden and crisp. Set aside on a paper towel- lined plate. Use 1 tbsp of oil from the schnitzel pan to fry eggs in a smaller pan to your liking.
  6. Combine lettuce, parmesan and a further 1/3 cup of Birch & Waite Caesar Dressing in a mixing bowl, tossing to mix.
  7. To serve, warm Birch & Waite Caramelised Onion and keep warm. Lay out 4 slices of grilled bread, top with Caesar salad, chicken, bacon, Caramelised Onion, and fried egg. Spread more Birch & Waite Caesar Dressing and a little more finely grated parmesan. Serve and enjoy!

Recipe created by Tom Walton for Birch & Waite.

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