Lemon Herb Chicken Caesar Sandwich

Ingredients

• 1 chicken breast (Halved lengthwise and pounded)
• salt (To taste, for chicken)
• 1 tsp garlic powder (For chicken)
• 1 tsp onion powder (For chicken)
• 1 tsp black pepper (For chicken)
• 1 tsp smoked paprika (For chicken)
• oil (For frying)
• 2 cup breadcrumbs (The method specifies panko breadcrumbs)
• 1 tbsp parsley (For breadcrumbs)
• 1 tbsp lemon zest (For breadcrumbs)
• 1 tbsp dried basil (For breadcrumbs)
• 2 eggs (For egg wash)
• 0.333 cup water (For egg wash)
• 1 cup all-purpose flour (For dry batter)
• salt (To taste, for dry batter)
• 1 tsp black pepper (For dry batter)
• 1 tbsp garlic powder (For dry batter)
• 1 tbsp onion powder (For dry batter)
• 1 tbsp smoked paprika (For dry batter)
• 0.5 cup mayonnaise (For lemon herb Caesar dressing)
• 2 cloves fresh garlic (Minced; for dressing)
• 1 tbsp Worcestershire sauce (For dressing)
• 1 tsp Dijon mustard (For dressing)
• 1 tbsp lemon juice (For dressing)
• 1 tbsp lemon zest (For dressing)
• 0.333 cup Parmesan cheese (Freshly grated; for dressing)
• 1 tsp freshly ground black pepper (For dressing)
• 2 tbsp extra-virgin olive oil (For dressing)
• 1 tbsp fresh parsley (Chopped; for dressing)
• 1 tsp dried basil (For dressing)
• 1.5 tbsp water (Use 1–2 tbsp to thin the dressing)
• 2 cup lettuce (Chopped)
• 3 tbsp lemon herb Caesar dressing (For the Caesar salad; prepared from the dressing ingredients above)
• 3 bread loaves (For assembly; source says “loafs”)
• 3 tbsp butter (For toasting the bread)
• Parmesan cheese (Freshly grated, for garnish)
• lemon herb Caesar dressing (Reserved for spreading on the bread)

Steps

1. 1

   Halve the chicken breast lengthwise and pound the pieces. Season them with salt, garlic powder, onion powder, black pepper, and smoked paprika.

2. 2

   In a bowl, whisk the eggs and water until smooth. Set the egg wash aside.

3. 3

   In a separate bowl, mix the all-purpose flour, salt, black pepper, garlic powder, onion powder, and smoked paprika to make the dry batter.

4. 4

   In another bowl, combine the breadcrumbs, parsley, dried basil, and lemon zest.

5. 5

   Coat each seasoned chicken fillet in the egg wash, then dip it in the dry flour mixture, return it to the egg wash, and finally coat it thoroughly with the breadcrumb mixture.

6. 6

   Heat frying oil in a pan to 350°F (175°C).

7. 7

   Add the breaded chicken to the hot oil and cook for 4–5 minutes, flipping it during cooking, until the chicken reaches an internal temperature of 165°F (74°C).

8. 8

   Mix the mayonnaise, minced garlic, Worcestershire sauce, Dijon mustard, lemon juice, lemon zest, Parmesan, black pepper, olive oil, parsley, and dried basil to make the lemon herb Caesar dressing.

9. 9

   Add 1–2 tablespoons of water to the dressing, as needed, to thin it to the desired consistency.

10. 10

    Combine the chopped lettuce with 3 tablespoons of the dressing. Reserve the remaining dressing for assembling the sandwiches.

11. 11

    Apply butter to the bread and toast it until crisp.

12. 12

    Spread some of the reserved lemon herb Caesar dressing on one side of each toasted bread portion.

13. 13

    Place the breaded chicken on top of the dressed bread.

14. 14

    Top the chicken with the lemon herb Caesar salad, garnish with freshly grated Parmesan, close the sandwiches, and serve.

Notes

The source does not specify the type or size of bread loaves, the amount of frying oil, or the amount of Parmesan used for assembly. It states to flip the chicken during the 4–5 minute frying time and verify an internal temperature of 165°F.

Nutrition per serving

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