Crispy Chicken Caesar Sandwich

Ingredients

• 1 chicken breast (Halved lengthwise and pounded; this yields two chicken fillets)
• 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 cloves garlic (Minced, for the Caesar dressing)
• 2 tsp lemon juice (For the Caesar dressing)
• 2 cups lettuce (Washed and chopped)
• 2 tbsp extra-virgin olive oil (For the Caesar dressing)
• 0.333 cup Parmesan cheese (Freshly grated for the Caesar dressing; the source says “1/3 cups lettuce freshly grated Parmesan cheese,” which appears to be a wording error)
• 1 tsp black pepper (Freshly ground, for the Caesar dressing)
• salt (To taste, for the Caesar dressing)
• frying oil (Use enough for frying; heat to 350°F)
• 3 mini loaves of 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 topping the sandwiches)

Steps

1. 1

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

2. 2

   Make the dry batter by adding the all-purpose flour, salt, black pepper, smoked paprika powder, and garlic powder to a wide bowl. Mix until evenly combined.

3. 3

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

4. 4

   Make 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 the egg wash. Finish by coating it in the breadcrumb mixture. Repeat with the other fillet.

6. 6

   Heat frying oil in a pan to 350°F.

7. 7

   Carefully add the coated chicken to the hot oil and cook for 4–5 minutes, flipping halfway through, or until the chicken 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, 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 later. Add the chopped lettuce to the remaining dressing and mix until the lettuce is evenly 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 bread loaf.

12. 12

    Add the fried chicken to the bread, then top with Caesar salad and more freshly grated Parmesan cheese.

13. 13

    Close the sandwiches and serve warm.

Notes

The source does not specify the amount of frying oil or the amount of final Parmesan topping. It also lists 3 mini loaves although the chicken quantity is 1 breast, halved into 2 fillets; yield is therefore treated as 3 sandwiches as stated by the bread quantity.

Nutrition per serving

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