Chicken Caesar Sandwich

Ingredients

• 1 chicken breast (Halved lengthwise and pounded)
• salt (To taste, for seasoning 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)
• 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 fresh ground black pepper (For the Caesar dressing)
• 2 tbsp extra virgin olive oil (For the Caesar dressing)
• 2 cups lettuce (Washed and chopped)
• frying oil (For frying; heat to 350°F)
• 3 mini loaves of bread (For assembling the sandwiches)
• 3 tbsp butter (For toasting the bread loaves)
• Parmesan cheese (Freshly grated, for garnish)
• 3 tbsp Caesar dressing (For assembling the sandwiches; reserve dressing from the prepared batch)

Steps

1. 1

   Pat the chicken breast dry. Halve it lengthwise and pound the pieces, 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

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

4. 4

   Place the panko breadcrumbs in another separate bowl.

5. 5

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

6. 6

   Heat frying oil in a pan to 350°F.

7. 7

   Carefully add the breaded chicken to the hot oil. Fry for 4–5 minutes, flipping the pieces during cooking, 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 grated Parmesan cheese to a bowl. Mix until well combined.

9. 9

   Reserve half of the Caesar dressing for assembling the sandwiches later. 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, 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 or the amount of additional Parmesan used as garnish. It also says to reserve half of the dressing, while separately listing 3 tablespoons of Caesar dressing for assembly.

Nutrition per serving

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