Crispy Chicken Caesar Sandwich (Print Version)
# Ingredients:
→ Chicken & Breading
01 -
2 chicken breasts, sliced horizontally into cutlets
02 -
1 cup all-purpose flour
03 -
1 cup breadcrumbs
04 -
1/4 cup grated parmesan cheese
05 -
2 eggs
06 -
1 tablespoon milk
→ Caesar Dressing
07 -
1/4 cup mayonnaise or Greek yogurt
08 -
1 teaspoon Dijon mustard
09 -
1 teaspoon Worcestershire sauce
10 -
1 garlic clove, grated
11 -
1 tablespoon lemon juice or apple cider vinegar
12 -
2 tablespoons grated parmesan
13 -
Salt and pepper to taste
→ Assembly
14 -
4 sandwich buns
15 -
1/2 head romaine lettuce
16 -
Neutral oil for frying
# Instructions:
01 -
Whip up your Caesar dressing by mixing together mayonnaise, Dijon, Worcestershire, grated garlic, lemon juice, and parmesan. Season with salt and pepper, then pop it in the fridge until you're ready to use it.
02 -
Cut your chicken breasts in half horizontally to make thin cutlets. Pat them dry with paper towels - this helps the breading stick better.
03 -
Get three shallow dishes ready: flour seasoned with salt in one, beaten eggs with a splash of milk in another, and breadcrumbs mixed with parmesan in the third. Dip each chicken piece in flour, then egg, then breadcrumbs. Place them on a rack while you finish breading.
04 -
Heat your oil in a pan over medium heat until it hits about 350°F (or until a few breadcrumbs sizzle when dropped in). Fry the chicken for about 2 minutes per side until golden brown. For even browning, you can spoon hot oil over any lighter spots.
05 -
Let the crispy chicken rest on a wire rack and season with salt while still hot.
06 -
Toss the romaine with some Caesar dressing. Toast your buns if you like, then build your sandwiches with the crispy chicken and dressed lettuce. Add extra dressing to your heart's content!
# Notes:
01 -
You can use Greek yogurt instead of mayonnaise in the dressing for a lighter version.
02 -
The key to extra crispy chicken is making sure your oil is hot enough before frying.