Lemon Herb Chicken Caesar Sandwich

Ingredients

• 1 chicken breast (Halved lengthwise and pounded)
• salt (To taste, for seasoning the chicken)
• 1 tsp garlic powder (For the chicken)
• 1 tsp onion powder (For the chicken)
• 1 tsp black pepper (For the chicken)
• 1 tsp smoked paprika (For the chicken)
• oil (For frying)
• 2 cup breadcrumbs (The method specifies panko breadcrumbs)
• 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 (For the dry batter)
• 0.5 cup mayonnaise (For the lemon herb Caesar dressing)
• 2 cloves fresh garlic (Minced)
• 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 freshly grated Parmesan cheese (For the dressing)
• 1 tsp freshly 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 tbsp water (Use 1–2 tablespoons to thin the dressing)
• 2 cup lettuce (Chopped, for the Caesar salad)
• 3 tbsp lemon herb Caesar dressing (For tossing with the lettuce; reserve the remaining dressing for assembly)
• 3 bread loaves (For assembling the sandwiches)
• 3 tbsp butter (For toasting 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

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

3. 3

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

4. 4

   In a separate bowl, combine the breadcrumbs, parsley, dried basil, and lemon zest.

5. 5

   Coat each seasoned chicken fillet in the egg wash, then dip it in the dry flour mixture, coat it in the egg wash again, and finally cover it with the breadcrumb mixture.

6. 6

   Heat frying oil in a pan until it reaches 350°F / 175°C.

7. 7

   Add the breaded chicken to the hot oil and cook for 4–5 minutes, flipping the pieces during cooking, until the chicken reaches an internal temperature of 165°F / 74°C.

8. 8

   Make the lemon herb Caesar dressing by mixing the mayonnaise, minced garlic, Worcestershire sauce, Dijon mustard, lemon juice, lemon zest, grated Parmesan, freshly ground black pepper, extra-virgin olive oil, chopped parsley, dried basil, and 1–2 tablespoons of water to thin the sauce.

9. 9

   Add the chopped lettuce to 3 tablespoons of the dressing and toss to coat. Reserve the remaining dressing for assembling the sandwiches.

10. 10

    Apply 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 bread portion.

12. 12

    Place the breaded chicken on top of the dressed bread.

13. 13

    Top the chicken with the lemon herb Caesar salad.

14. 14

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

Notes

The source alternates between “breadcrumbs” and “panko breadcrumbs”; panko is specified in the method. The amount of frying oil and the amount of reserved dressing are not specified. The source does not state how the bread loaves should be portioned into three sandwiches.

Nutrition per serving

• main
• sandwich
• chicken
• crispy
• fried
• vegetarian-free
• dairy-containing
• Caesar salad