Caesar Chicken Sandwich
- Main Course
- With Protein
- All Recipes
- / Caesar Chicken Sandwich
Ingredients
1 Romaine head
1 large chicken breast, halved horizontally
1/2 cup Panko breadcrumbs
2 eggs
1/4 cup all-purpose flour
Cooking oil (such as vegetable or olive oil), for frying
½ cup grated Parmesan cheese
2 crunchy ciabatta rolls, sliced
1 large chicken breast, halved horizontally
1/2 cup Panko breadcrumbs
2 eggs
1/4 cup all-purpose flour
Cooking oil (such as vegetable or olive oil), for frying
½ cup grated Parmesan cheese
2 crunchy ciabatta rolls, sliced
For the dressing:
1 garlic clove, minced2 anchovy filets, finely chopped
1 tsp. Dijon mustard
½ tsp. Worcestershire sauce
1 lemon, juiced
⅓ cup extra virgin olive oil
Kosher salt and freshly cracked black pepper
Steps
Step 1:
Place the chicken breast halves between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to 1” thickness. Season both sides of the chicken with Kosher salt and freshly cracked black pepper.
Step 2:
Set up a breading station with three shallow bowls. Place flour in one bowl, 1 beaten egg in another, and Panko breadcrumbs mixed with 2 Tbsp. grated Parmesan cheese in the third bowl. Dredge each chicken cutlet in the flour, shaking off any excess. Dip the floured cutlets into the beaten egg, allowing any excess to drip off. Coat both cutlets in the Panko breadcrumb mixture, pressing gently to adhere.
Step 3:
Heat oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the breaded chicken cutlets to the skillet. Cook until golden brown and cooked through, about 3-4 minutes per side, until internal temperature reaches 165°F. Transfer to a plate lined with paper towels to drain excess oil.
Step 4:
Prepare the Caesar dressing: In a small bowl, whisk together remaining egg, minced garlic, anchovy filets, Dijon mustard, Worcestershire sauce, 1½ Tbsp. lemon juice, a pinch of Kosher salt and a few cracks of fresh black pepper. Slowly drizzle in extra virgin olive oil while whisking until the dressing is emulsified. Stir in ¼ cup of parmesan cheese. Taste and adjust for seasoning. Set aside.
Step 5:
Assemble: Spread Caesar dressing on both halves of each ciabatta bun. Place the chicken cutlet on the bottom half of the bun. Top cutlets with remaining parmesan cheese. Top with 4-6 romaine leaves and remaining half of bun. Serve immediately.
