Chicken Caesar Sandwich
This chicken caesar sandwich is a play on chicken caesar wraps, but make it into a sandwich. Crispy chicken cutlet with a caesar salad tossed in homemade caesar dressing.
Servings: 2 servings
Ingredients
Caesar Salad
- 1 head romaine lettuce hearts
- 2 tbsp lemon juice
- 1 egg yolk
- 2 anchovy fillets
- 1½ tbsp dijon mustard
- 1 clove grated garlic
- 1 pinch salt & pepper
- ¼ cup grated parmesan
- ¼ cup olive oil
Chicken
- 1 large chicken breast
- ¼ cup flour
- 1 large egg
- 1 cup panko breadcrumbs
- garlic butter
Instructions
Caesar salad
- Using a knife, finely chop up your anchovies until a paste forms.2 anchovy fillets
- Add the anchovies into a bowl along with the lemon juice, egg yolk, mustard, grated garlic, salt, pepper, and parmesan.2 tbsp lemon juice, 1 egg yolk, 2 anchovy fillets, 1½ tbsp dijon mustard, 1 clove grated garlic, 1 pinch salt & pepper, ¼ cup grated parmesan
- Mix that together with a whisk while slowly drizzling olive oil to incorporate until combined. That is your caesar dressing.¼ cup olive oil
- Wash and cut romaine lettuce hearts into smaller segments.1 head romaine lettuce hearts
- Toss lettuce into the caesar dressing and set aside.
Chicken
- Butterfly your chicken breast in half, place a piece of plastic wrap over it and smash until flattened.1 large chicken breast
- Coat flattened chicken in flour, egg, then panko breadcrumbs.¼ cup flour, 1 large egg, 1 cup panko breadcrumbs
- Fry at 350F for 3-4 minutes per side until golden brown. Or airfry at 400F for 12 minutes.
- Brush with garlic butter afterwards.garlic butter
- Assemble your sandwich, top with more parmesan and enjoy.