Chicken Caesar Sandwich

Method8 steps · about 35 min

1. 1

   Step 1: Pat the chicken breast (1) dry, then season it with salt (to taste), garlic powder (15 ml), black pepper (5 ml), and smoked paprika powder (15 ml).

   Uses 1 chicken breast, halved lengthwise and pounded · salt to taste · 15 ml garlic powder · 5 ml black pepper · 15 ml smoked paprika powder

2. 2

   Step 2: Make the egg (1) wash by whisking the egg with the water (120 ml) until smooth; set it aside.

   Uses 1 egg · 120 ml water

3. 3

   Step 3: Make the dry batter by mixing the all-purpose flour (125 g), salt (to taste), garlic powder (15 ml), and black pepper (5 ml) in a bowl.

   Uses 125 g all-purpose flour · salt to taste · 15 ml garlic powder · 5 ml black pepper

4. 4

   Step 4: Put the panko breadcrumbs (100 g) in a separate bowl. Coat each seasoned chicken fillet in the dry batter, then the egg wash, then repeat the dry batter and egg wash coating, and finally coat with panko breadcrumbs.

   Uses all the seasoned chicken · all the dry batter · all the egg wash · 100 g panko breadcrumbs

5. 5

   Step 5: Heat oil in a pan until it reaches 175°C. Carefully add the breaded chicken and fry for 4–5 minutes, flipping in between, until the chicken reaches an internal temperature of 75°C.

   Uses oil as needed for frying · all the breaded chicken

6. 6

   Step 6: Make the Caesar dressing by mixing the mayonnaise (120 ml), Dijon mustard (15 ml), Worcestershire sauce (15 ml), salt (to taste), black pepper (5 ml), lemon juice (10 ml), minced garlic (2 cloves), olive oil (30 ml), and Parmesan cheese (35 g) until well combined.

   Uses 120 ml mayonnaise · 15 ml Dijon mustard · 15 ml Worcestershire sauce · salt to taste · 5 ml freshly ground black pepper · 10 ml lemon juice · 2 cloves fresh garlic, minced · 30 ml olive oil

7. 7

   Step 7: Reserve half of the Caesar dressing for assembling. Add the lettuce (100 g) to the remaining dressing and mix well to make the Caesar salad.

   Uses half the Caesar dressing for the salad, with the other half reserved · 100 g lettuce, washed and chopped

8. 8

   Step 8: Butter (45 g) the bread and toast until crisp and golden. Spread about 45 ml reserved Caesar dressing on one side of the bread, add the fried breaded chicken, top with Caesar salad, garnish with freshly grated Parmesan cheese, close the loaf, and serve warm.

   Uses 3 mini loaves of bread · 45 g butter · 45 ml reserved Caesar dressing · all the fried breaded chicken · all the Caesar salad · freshly grated Parmesan cheese, to garnish