Serves 1
Directions
- 1Add 6 garlic cloves to a food processor and process briefly.
- 2Scrape down the food processor bowl.
- 3Add 2 whole eggs, 4 rinsed anchovy fillets, about a third of a cup of Dijon mustard, a third of a cup of sherry vinegar, a third of a cup of lemon juice, two good pinches of kosher salt, and black pepper to the food processor.
- 4Run the food processor for about 10 to 20 seconds until everything is smooth.
- 5With the food processor running again, slowly drizzle in about 2 cups of oil.
- 6Take boneless, skinless chicken breasts and cut them into sections about this thick.
- 7Season the chicken cutlets on the cutting board with salt, pepper, onion powder, garlic powder, dried parsley, and dried oregano.
- 8Place a few seasoned chicken cutlets into a Ziploc bag.
- 9Smack the chicken cutlets with a pan until they are nice and thin.
- 10Dredge the chicken cutlets in flour, then egg wash, and then breadcrumbs, pressing firmly into the breadcrumbs to maximize coating.
- 11Get a pan hot over medium heat and fill it with enough oil to just come up about halfway up your piece of chicken.
- 12Lay the chicken cutlets into the hot oil away from yourself, ensuring they sizzle immediately.
- 13After about 3 to 4 minutes, flip the chicken once one side is golden brown and brown the other side.
- 14Once both sides are golden brown, transfer the chicken cutlets onto a clean rack or a plate with paper towel.
- 15Immediately sprinkle kosher salt over the fried chicken cutlets and keep them warm in a low oven.
- 16Toast bread in the same seasonings used for the chicken.
- 17Rub the toasted bread with a garlic clove.
- 18Spread a generous amount of Caesar dressing on the toasted bread.
- 19Place the crispy chicken cutlets on top of the dressing.
- 20Add shredded lettuce over the chicken.
- 21Close the sandwich with the other half of the toasted bread.
- 22Cut the sandwich in half.
Ingredients
- 6 ea garlic cloves
- 2 ea eggs
- 4 anchovy fillets
- 0.33 cup Dijon mustard
- 0.33 cup sherry vinegar
- 0.33 cup lemon juice
- 2 pinches kosher salt
- black pepper
- 2 cups oil
- boneless, skinless chicken breast
- onion powder
- garlic powder
- dried parsley
- dried oregano
- flour
- egg wash
- breadcrumbs
- oil for frying
- bread
- 1 garlic clove
- lettuce
Equipment
food processorbowlknifecutting boardZiploc bagpantongsrackplate
Tips
- For thinner Caesar dressing, add a splash of water (1 tsp to 1 tbsp).
- For thicker Caesar dressing, drizzle more oil, but do not go past the texture of mayonnaise to avoid breaking it.
- When pounding chicken cutlets, cut the chicken breast into sections and pound it thin to maximize crispy surface area and ensure even cooking.
- When frying chicken, lay the chicken away from yourself into the hot oil.
- Place fried chicken on a clean rack or plate with paper towel and immediately season with kosher salt.
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