Crispy Chicken Caesar Sandwich

Ingredients

• 1 chicken breast (Halved lengthwise and pounded)
• salt (To taste, for chicken)
• 1 tbsp garlic powder (For chicken)
• 1 tsp black pepper (For chicken)
• 1 tbsp smoked paprika powder (For chicken)
• 1 egg (For egg wash)
• 1 cup water (For egg wash)
• 1.5 cup all-purpose flour (For dry batter)
• salt (To taste, for dry batter)
• 1 tsp black pepper (For dry batter)
• 1 tbsp smoked paprika powder (For dry batter)
• 1 tbsp garlic powder (For dry batter)
• 1 cup panko breadcrumbs (For breadcrumb coating)
• 1 tbsp dried parsley (For breadcrumb coating)
• 0.5 cup mayonnaise (For Caesar dressing)
• 1 tbsp Dijon mustard (For Caesar dressing)
• 1 tbsp Worcestershire sauce (For Caesar dressing)
• 2 cloves garlic (Minced, for Caesar dressing)
• 2 tsp lemon juice (For Caesar dressing)
• 2 cups lettuce (Washed and chopped)
• 2 tbsp extra-virgin olive oil (For Caesar dressing)
• 0.333 cup Parmesan cheese (Freshly grated; the source text includes the word “lettuce” before this ingredient)
• 1 tsp black pepper (Freshly ground, for Caesar dressing)
• salt (To taste, for Caesar dressing)
• frying oil (For frying; heat to 350°F)
• 3 mini loaves of bread (For assembly)
• 3 tbsp Caesar dressing (For assembly; use from the reserved dressing)
• 3 tbsp butter (For toasting the bread)
• Parmesan cheese (Freshly grated, for garnish)

Steps

1. 1

   Season the halved, pounded chicken breast with salt, garlic powder, black pepper, and smoked paprika powder. Cover and marinate it in the refrigerator for 1 hour.

2. 2

   Prepare the dry batter by combining the all-purpose flour, salt, black pepper, smoked paprika powder, and garlic powder in a bowl. Mix thoroughly.

3. 3

   Prepare the breadcrumb mixture by mixing the panko breadcrumbs and dried parsley in a separate bowl.

4. 4

   Prepare the egg wash by cracking the egg into a bowl, adding the water, and whisking until smooth and well combined.

5. 5

   Coat each chicken fillet first in the dry batter, then in the egg wash, then again in the dry batter, followed by another coating of egg wash. Finish by coating the chicken in the breadcrumb mixture. Repeat with the remaining chicken fillets.

6. 6

   Heat frying oil in a pan to 350°F.

7. 7

   Carefully add the coated chicken to the hot oil. Cook for 4–5 minutes, flipping the chicken halfway through, until cooked through and the internal temperature reaches 165°F.

8. 8

   Make the Caesar dressing by combining the mayonnaise, Dijon mustard, Worcestershire sauce, salt, black pepper, lemon juice, minced garlic, olive oil, and freshly grated Parmesan cheese in a bowl. Mix until well combined.

9. 9

   Reserve half of the Caesar dressing for later use. Add the chopped lettuce to the remaining dressing and mix until the lettuce is evenly coated.

10. 10

    Apply the butter to the mini loaves and toast the bread until golden and crispy.

11. 11

    Spread some of the reserved Caesar dressing on one side of each toasted loaf.

12. 12

    Add the breaded chicken to the loaves, then top with the Caesar salad.

13. 13

    Garnish with freshly grated Parmesan cheese, close the sandwiches, and serve.

Notes

The source does not specify the quantity of frying oil or the amount of Parmesan used as garnish. The Caesar salad ingredient line appears to read “1/3 cups lettuce freshly grated Parmesan cheese”; it was interpreted as 1/3 cup freshly grated Parmesan cheese because lettuce is already listed separately.

Nutrition per serving

• main
• sandwich
• chicken
• Caesar salad
• fried
• crispy
• American
• high-protein