Crispy Chicken Schnitzel Caesar in a Roasted Garlic Bread Bun

Ingredients

• 4 Portuguese buns
• 2 heads garlic (for roasting)
• 2 chicken breasts (halved and flattened into 4 cutlets)
• 1 cup panko bread crumbs
• 6 tbsp garlic dip (such as Toum)
• 0.5 cup unsalted butter (1 stick, softened)
• 2 tbsp fresh parsley (chopped)
• 1 heart romaine lettuce (chopped)
• 1 cup all-purpose flour
• 2 eggs
• olive oil (for roasting garlic)
• neutral oil (for pan-frying (e.g., avocado oil))
• salt and pepper (to taste)
• 1 cup parmesan cheese (grated, for assembly)
• 3 cloves garlic (minced, for dressing)
• 1 tsp seasoning salt (for dressing)
• 2 tsp black pepper (for dressing)
• 1 tsp worcestershire sauce (for dressing)
• 0.5 tsp tabasco (for dressing)
• 1 egg yolk (for dressing)
• 0.5 tsp dijon mustard (for dressing)
• 1 tbsp red wine vinegar (for dressing)
• 0.5 lemon juice (juiced, for dressing)
• 4 tbsp extra virgin olive oil (for dressing)
• 0.5 cup parmesan cheese (for dressing)

Steps

1. 1

   Preheat your oven to 400°F (200°C). Cut the tops off the two heads of garlic, drizzle with olive oil, wrap in foil, and roast until soft and caramelized, about 40-45 minutes.

2. 2

   Prepare the roasted garlic herb butter by squeezing the roasted garlic cloves into a bowl and mashing them with the softened stick of butter, chopped parsley, and a pinch of salt and pepper.

3. 3

   Make the Caesar dressing by whisking together the 3 minced garlic cloves, seasoning salt, black pepper, Worcestershire sauce, Tabasco, egg yolk, Dijon mustard, red wine vinegar, and lemon juice. Slowly stream in the 4 tbsp of extra virgin olive oil while whisking constantly to emulsify, then stir in 1/2 cup of parmesan cheese.

4. 4

   Prepare the chicken schnitzel: Set up a dredging station with three bowls—one with flour, one with the two beaten eggs, and one with panko bread crumbs. Season the chicken cutlets with salt and pepper.

5. 5

   Dredge each chicken cutlet first in flour (shaking off excess), then dip in the egg wash, and finally coat thoroughly with panko bread crumbs.

6. 6

   Heat neutral oil in a large skillet over medium-high heat. Pan-fry the chicken cutlets until golden brown and crispy on both sides and cooked through (165°F internal temperature).

7. 7

   Slice the Portuguese buns in half. Spread a generous amount of the roasted garlic herb butter on the cut sides and sprinkle with some of the remaining parmesan cheese. Toast in the oven or under a broiler until golden and the cheese is melted.

8. 8

   Toss the chopped romaine lettuce with the prepared Caesar dressing until well coated.

9. 9

   Assemble the sandwiches: Spread 1.5 tbsp of garlic dip (Toum) on the bottom half of each toasted bun. Add a chicken schnitzel cutlet, a generous pile of Caesar salad, and extra grated parmesan cheese. Top with the other half of the bun and serve.

Notes

The author emphasizes that using a roasted garlic butter on the bun makes it act like a 'warm crouton' for the Caesar salad. For the dressing, homemade is highly recommended over store-bought.

Nutrition per serving

• main
• sandwich
• chicken
• schnitzel
• caesar salad
• fried
• lunch
• dinner