Crispy Chicken Caesar Sandwich

Name: Crispy Chicken Caesar Sandwich
Cook time: 30 min
Total time: 30 min
Ingredients: 1/2 large Chicken Breast, sliced in half or pounded thin; 1/4 cups All-purpose Flour; 1 large Egg, beaten; 1/2 cups Seasoned Panko Breadcrumbs; 1/8 cups Neutral Oil, for frying; Some Sea Salt; 1 Garlic Clove; 1/4 cups Mayonnaise; 1/2 tsp Dijon Mustard; 1/2 tsp Anchovy Fish Paste; 1/2 tbsp Olive Oil; 1/2 tbsp Lemon Juice, fresh; 1/8 cups Parmesan Cheese, grated; 1/4 tsp Pepper (Black), freshly ground; 1 Ciabatta Buns, halved; 1 cup Romaine Lettuce, chopped; Some Salt and Vinegar Chips, for serving

Crispy fried chicken cutlets, sharp Caesar-style dressing, and crunchy romaine come together in this hearty sandwich with a fresh, savory bite. The chicken is breaded and pan-fried until golden, then layered on toasted ciabatta with a creamy Parmesan dressing and a handful of dressed lettuce. Serve it right away with salt and vinegar chips for the full deli-style experience.

Crispy fried chicken cutlets, sharp Caesar-style dressing, and crunchy romaine come together in this hearty sandwich with a fresh,... Show more

By Sara - Nutrient Matters · Original recipe

Health Grade

D+ · Occasional

Time

30 min

Price

2,40 €

Calories

1383 kcal

high protein

low sugar

kid friendly

comfort food

Method

Prep the chicken

If the Chicken Breast pieces are thick, slice each one in half horizontally or pound them between sheets of plastic wrap until they are an even 1/2-inch thick. Aim for pieces that will cook quickly and evenly, with no especially thick center spots.

Set up breading

Arrange 3 shallow dishes for a breading station: put the All-Purpose Flour in one, the Eggs in the second, and the Seasoned Panko Breadcrumbs in the third. Keep them in that order beside the stove so you can coat the chicken neatly and move straight to frying.

Bread the chicken

Coat each chicken piece in flour first, tapping off the excess so it stays light and even. Dip it into the egg until fully moistened, then press it firmly into the panko, turning and patting so the crumbs really adhere over the whole surface. Set the breaded pieces on a plate while you heat the pan.

Heat the oil

Pour enough Neutral Oil into a large skillet to thinly cover the bottom, then heat the pan over medium-high. The oil should look shimmery and ready to sizzle, but it should not be smoking.

Fry until crisp

Lay the breaded chicken into the hot oil and fry until deeply golden and crisp, about 3 to 4 minutes per side. Flip carefully and cook the second side until the crust is evenly browned and the chicken is cooked through. Reduce the heat if the coating starts darkening too fast. Transfer the chicken to a plate and season immediately with Sea Salt while the crust is still hot.

Make garlic paste

Peel the Garlic Cloves, then crush and mash them with a small pinch of sea salt until they form a smooth paste. You can do this with the side of a knife and a chopping motion, or use a mortar if you have one.

Whisk the dressing

In a bowl, whisk together the garlic paste, Mayonnaise, Dijon Mustard, Anchovy Paste, Olive Oil, Lemon Juice, Parmesan Cheese, and Black Pepper until smooth and well blended. The dressing should be creamy, punchy, and thick enough to cling to the lettuce and buns.

Toast and dress

Toast the cut sides of the Ciabatta Buns until the edges are crisp and lightly browned. In a separate bowl, toss the chopped Romaine Lettuce with some of the dressing until the leaves are lightly coated but not weighed down.

Build the sandwiches

Spread a little extra dressing on the toasted bun halves. Set a piece of crispy chicken on each bottom bun, mound the dressed romaine on top, and close with the top buns. Serve right away with Salt and Vinegar Chips on the side while the chicken is still hot and crunchy.