Lemon Herb Chicken Caesar Sandwich

Ingredients

• 1 chicken breast (Halved lengthwise and pounded)
• salt (To taste, for seasoning chicken)
• 1 tsp garlic powder (For seasoning chicken)
• 1 tsp onion powder (For seasoning chicken)
• 1 tsp black pepper (For seasoning chicken)
• 1 tsp smoked paprika powder (For seasoning chicken)
• oil (For frying)
• 2 cup bread crumbs (The method specifies panko bread crumbs)
• 1 tbsp parsley (For the breadcrumb coating)
• 1 tbsp lemon zest (For the breadcrumb coating)
• 1 tbsp dried basil (For the breadcrumb coating)
• 2 eggs (For the egg wash)
• 0.333 cup water (For the egg wash)
• 1 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 garlic powder (For the dry batter)
• 1 tbsp onion powder (For the dry batter)
• 1 tbsp smoked paprika powder (For the dry batter)
• 0.5 cup mayonnaise (For the lemon herb Caesar dressing)
• 2 fresh garlic (Minced; for the dressing)
• 1 tbsp Worcestershire sauce (For the dressing)
• 1 tsp Dijon mustard (For the dressing)
• 1 tbsp lemon juice (For the dressing)
• 1 tbsp lemon zest (For the dressing)
• 0.333 cup Parmesan cheese (Freshly grated; for the dressing)
• 1 tsp fresh ground black pepper (For the dressing)
• 2 tbsp extra virgin olive oil (For the dressing)
• 1 tbsp fresh parsley (Chopped; for the dressing)
• 1 tsp dried basil (For the dressing)
• 1.5 tbsp water (Use 1–2 tbsp to thin the dressing)
• 2 cup lettuce (Chopped; for the Caesar salad)
• 3 tbsp lemon herb Caesar dressing (For mixing with the lettuce; reserve the remaining dressing for assembly)
• 3 bread (Loaves, for assembly)
• 3 tbsp butter (To toast the bread)
• Parmesan cheese (Freshly grated, for garnish)
• lemon herb Caesar dressing (Reserved dressing, for spreading on the bread)

Steps

1. 1

   Season the halved and pounded chicken breast with salt, garlic powder, onion powder, black pepper, and smoked paprika powder.

2. 2

   Crack the eggs into a bowl, add the water, and whisk until smooth. Set the egg wash aside.

3. 3

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

4. 4

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

5. 5

   Coat each seasoned chicken fillet in the egg wash, then dip it in the seasoned flour. Dip it in the egg batter again, 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 halfway through, until cooked through and the internal temperature reaches 165°F (74°C).

8. 8

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

9. 9

   Add 3 tablespoons of the dressing to the chopped lettuce and toss to make the lemon herb Caesar salad. Reserve the remaining dressing for assembling the sandwiches.

10. 10

    Apply the butter to the bread loaves and toast them until crisp.

11. 11

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

12. 12

    Place the breaded chicken on top of the dressed bread.

13. 13

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

Notes

The source says to use 1–2 tablespoons of water to thin the dressing; 1.5 tablespoons is shown here as a midpoint. The amount of frying oil, Parmesan garnish, and reserved assembly dressing is unspecified. The source calls the bread loaves “3 loafs.”

Nutrition per serving

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