Crispy Chicken Caesar Sandwich

Ingredients

• 1 chicken breast (Halved lengthwise and pounded)
• salt (To taste; for seasoning the chicken)
• 1 tbsp garlic powder (For seasoning the chicken)
• 1 tsp black pepper (For seasoning the chicken)
• 1 tbsp smoked paprika powder (For seasoning the chicken)
• 1 egg (For the egg wash)
• 1 cup water (For the egg wash)
• 1.5 cup all-purpose flour (For the dry batter)
• salt (To taste; for the dry batter)
• 1 tsp black pepper (For the dry batter)
• 1 tbsp smoked paprika powder (For the dry batter)
• 1 tbsp garlic powder (For the dry batter)
• 1 cup panko breadcrumbs (For the breadcrumb coating)
• 1 tbsp dried parsley (Mixed with the panko breadcrumbs)
• 0.5 cup mayonnaise (For the Caesar dressing)
• 1 tbsp Dijon mustard (For the Caesar dressing)
• 1 tbsp Worcestershire sauce (For the Caesar dressing)
• 2 garlic (Minced for the Caesar dressing)
• 2 tsp lemon juice (For the Caesar dressing)
• 2 cup lettuce (Washed and chopped)
• 2 tbsp extra-virgin olive oil (For the Caesar dressing)
• 0.333 cup Parmesan cheese (Freshly grated; mixed into the Caesar dressing)
• 1 tsp freshly ground black pepper (For the Caesar dressing)
• salt (To taste; for the Caesar dressing)
• cooking oil (For frying; heat in a pan to 350°F)
• 3 mini loaf bread (For assembling the sandwiches)
• 3 tbsp Caesar dressing (Reserved dressing for spreading on the bread)
• 3 tbsp butter (For toasting the bread)
• Parmesan cheese (Freshly grated, for garnish)

Steps

1. 1

   Season the halved and 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 in a wide bowl by combining the all-purpose flour, salt, black pepper, garlic powder, and smoked paprika powder. Mix thoroughly.

3. 3

   In a separate bowl, mix the panko breadcrumbs with the dried parsley.

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 it in the breadcrumb mixture. Repeat with the remaining chicken fillet.

6. 6

   Heat cooking 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 midway, or until it reaches an internal temperature of 165°F.

8. 8

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

9. 9

   Reserve half of the Caesar dressing for spreading on the bread. Add the washed and chopped lettuce to the remaining dressing and mix until coated.

10. 10

    Apply butter to the mini loaves and toast them 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 dressed bread, then top with the Caesar salad.

13. 13

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

Notes

The source lists “1/3 cups lettuce freshly grated Parmesan cheese”; this was interpreted as 1/3 cup freshly grated Parmesan cheese because lettuce is already listed separately. The amount of frying oil and the garnish Parmesan are not specified.

Nutrition per serving

• main
• sandwich
• crispy chicken
• fried
• Caesar salad
• American
• lunch