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 mixture)
• oil (For frying; heat to 350°F)
• 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; mixed into part of the dressing)
• 2 tbsp extra-virgin olive oil (For Caesar dressing)
• 0.333 cup Parmesan cheese (The source text says “1/3 cups lettuce freshly grated Parmesan cheese”; interpreted as 1/3 cup freshly grated Parmesan cheese)
• 1 tsp black pepper (Freshly ground, for Caesar dressing)
• salt (To taste, for Caesar dressing)
• 3 mini loaf bread (For assembly)
• 3 tbsp Caesar dressing (For spreading on the bread; the method also reserves half of the prepared dressing for later use)
• 3 tbsp butter (For toasting the bread)
• Parmesan cheese (Freshly grated, for garnish)

Steps

1. 1

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

2. 2

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

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 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 remaining chicken fillet.

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 halfway through, or until the chicken reaches an internal temperature of 165°F.

8. 8

   Make the Caesar dressing by adding the mayonnaise, Dijon mustard, Worcestershire sauce, salt, black pepper, lemon juice, minced garlic, olive oil, and Parmesan cheese to 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 well.

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 loaves, then top with some of the Caesar salad.

13. 13

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

Notes

The source does not specify the amount of frying oil. The Parmesan quantity in the Caesar salad appears to contain a transcription error; it was interpreted as 1/3 cup freshly grated Parmesan cheese. The source lists 3 tablespoons Caesar dressing for assembly in addition to the prepared dressing.

Nutrition per serving

• main
• sandwich
• chicken
• crispy
• fried
• Caesar salad
• comfort food