Crispy Chicken Caesar Sandwich

Ingredients

• 1 chicken breast (Halved lengthwise and pounded)
• salt (To taste, for seasoning the chicken)
• 1 tbsp garlic powder (For the chicken)
• 1 tsp black pepper (For the chicken)
• 1 tbsp smoked paprika powder (For 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)
• 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; the source text appears to include the word “lettuce” before this ingredient)
• 1 tsp black pepper (Freshly ground, for the Caesar dressing)
• salt (To taste, for the Caesar dressing)
• 3 mini loaves of bread (For assembly)
• 3 tbsp Caesar dressing (For spreading on the toasted bread)
• 3 tbsp butter (For toasting the bread)
• Parmesan cheese (Freshly grated, for garnish)
• frying oil (Amount not specified; heat to 350°F)

Steps

1. 1

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

   Prepare the breadcrumb mixture in a separate bowl by mixing the panko breadcrumbs with the dried parsley.

4. 4

   Prepare the egg wash in another bowl by cracking in the egg, 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 the chicken in the breadcrumb mixture. Repeat with the remaining chicken fillet.

6. 6

   Heat frying oil in a pan until it reaches 350°F.

7. 7

   Carefully add the coated chicken to the hot oil. Fry 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 freshly grated Parmesan cheese to a bowl. Mix until well combined.

9. 9

   Reserve half of the Caesar dressing. Add the washed, 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 loaf.

12. 12

    Add the breaded chicken to the loaves, then top with the Caesar salad.

13. 13

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

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 amount of garnish Parmesan are not specified.

Nutrition per serving

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