Chicken Caesar Sandwich

Ingredients

• 1 chicken breast (Halved lengthwise and pounded)
• salt (To taste, for 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)
• 2 cups panko breadcrumbs
• 1 egg (For the egg wash)
• 0.5 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)
• frying oil (For frying; amount not specified)
• 0.5 cup mayonnaise (For the Caesar dressing)
• 2 cloves fresh garlic (Minced, for the Caesar dressing)
• 1 tbsp Worcestershire sauce (For the Caesar dressing)
• 1 tbsp Dijon mustard (For the Caesar dressing)
• 2 tsp lemon juice (For the Caesar dressing)
• 0.333 cup Parmesan cheese (Freshly grated, for the Caesar dressing)
• 1 tsp freshly ground black pepper (For the Caesar dressing)
• 2 tbsp extra-virgin olive oil (For the Caesar dressing)
• 2 cups lettuce (Washed and chopped)
• 3 mini bread loaves (For assembling the sandwiches)
• 3 tbsp butter (For toasting the bread loaves)
• Parmesan cheese (Freshly grated, for garnish)
• 3 tbsp Caesar dressing (For assembly; use reserved dressing)
• salt (To taste, for the Caesar dressing)

Steps

1. 1

   Pat the chicken breast dry. Halve it lengthwise and pound it, then season with salt, garlic powder, black pepper, and smoked paprika powder.

2. 2

   Make the egg wash by cracking the egg into a bowl, adding the water, and whisking until smooth. Set it aside.

3. 3

   Prepare the dry batter by mixing the all-purpose flour, salt, garlic powder, and black pepper in a bowl.

4. 4

   Place the panko breadcrumbs in a separate bowl.

5. 5

   Coat each seasoned chicken fillet in the dry batter, then the egg wash, then the dry batter and egg wash again. Finish by coating the chicken thoroughly with panko breadcrumbs. Repeat until all the chicken fillets are coated.

6. 6

   Heat frying oil in a pan to 350°F / 175°C.

7. 7

   Carefully add the breaded chicken to the hot oil. Cook for 4–5 minutes, flipping halfway through, until cooked through and the internal temperature reaches 165°F / 74°C.

8. 8

   Make the Caesar dressing by adding the mayonnaise, Dijon mustard, Worcestershire sauce, salt, freshly ground black pepper, lemon juice, minced garlic, olive oil, and grated Parmesan to a bowl. Mix until well combined.

9. 9

   Reserve half of the Caesar dressing for assembling the sandwiches. Add the chopped lettuce to the remaining dressing and mix until the lettuce is evenly coated.

10. 10

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

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.

13. 13

    Top the chicken with the Caesar salad and garnish with freshly grated Parmesan cheese.

14. 14

    Close the loaves and serve the sandwiches warm.

Notes

The source specifies frying oil but does not give an amount. It also does not specify the bread type or the amount of Parmesan used as garnish.

Nutrition per serving

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