Chicken Caesar Sandwich

Serves 1
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Directions

  1. 1Add 6 garlic cloves to a food processor and process briefly.
  2. 2Add 6 garlic cloves to a food processor and process briefly.
  3. 3Add 6 garlic cloves to a food processor and process briefly.
  4. 4Scrape down the food processor bowl.
  5. 5Scrape down the food processor bowl.
  6. 6Scrape down the food processor bowl.
  7. 7Add 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.
  8. 8Add 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.
  9. 9Add 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.
  10. 10Run the food processor for about 10 to 20 seconds until everything is smooth.
  11. 11Run the food processor for about 10 to 20 seconds until everything is smooth.
  12. 12Run the food processor for about 10 to 20 seconds until everything is smooth.
  13. 13With the food processor running again, slowly drizzle in about 2 cups of oil.
  14. 14With the food processor running again, slowly drizzle in about 2 cups of oil.
  15. 15With the food processor running again, slowly drizzle in about 2 cups of oil.
  16. 16Take boneless, skinless chicken breasts and cut them into sections about this thick.
  17. 17Take boneless, skinless chicken breasts and cut them into sections about this thick.
  18. 18Take boneless, skinless chicken breasts and cut them into sections about this thick.
  19. 19Season the chicken cutlets on the cutting board with salt, pepper, onion powder, garlic powder, dried parsley, and dried oregano.
  20. 20Season the chicken cutlets on the cutting board with salt, pepper, onion powder, garlic powder, dried parsley, and dried oregano.
  21. 21Season the chicken cutlets on the cutting board with salt, pepper, onion powder, garlic powder, dried parsley, and dried oregano.
  22. 22Place a few seasoned chicken cutlets into a Ziploc bag.
  23. 23Place a few seasoned chicken cutlets into a Ziploc bag.
  24. 24Place a few seasoned chicken cutlets into a Ziploc bag.
  25. 25Smack the chicken cutlets with a pan until they are nice and thin.
  26. 26Smack the chicken cutlets with a pan until they are nice and thin.
  27. 27Smack the chicken cutlets with a pan until they are nice and thin.
  28. 28Dredge the chicken cutlets in flour, then egg wash, and then breadcrumbs, pressing firmly into the breadcrumbs to maximize coating.
  29. 29Dredge the chicken cutlets in flour, then egg wash, and then breadcrumbs, pressing firmly into the breadcrumbs to maximize coating.
  30. 30Dredge the chicken cutlets in flour, then egg wash, and then breadcrumbs, pressing firmly into the breadcrumbs to maximize coating.
  31. 31Get a pan hot over medium heat and fill it with enough oil to just come up about halfway up your piece of chicken.
  32. 32Get a pan hot over medium heat and fill it with enough oil to just come up about halfway up your piece of chicken.
  33. 33Get a pan hot over medium heat and fill it with enough oil to just come up about halfway up your piece of chicken.
  34. 34Lay the chicken cutlets into the hot oil away from yourself, ensuring they sizzle immediately.
  35. 35Lay the chicken cutlets into the hot oil away from yourself, ensuring they sizzle immediately.
  36. 36Lay the chicken cutlets into the hot oil away from yourself, ensuring they sizzle immediately.
  37. 37After about 3 to 4 minutes, flip the chicken once one side is golden brown and brown the other side.
  38. 38After about 3 to 4 minutes, flip the chicken once one side is golden brown and brown the other side.
  39. 39After about 3 to 4 minutes, flip the chicken once one side is golden brown and brown the other side.
  40. 40Once both sides are golden brown, transfer the chicken cutlets onto a clean rack or a plate with paper towel.
  41. 41Once both sides are golden brown, transfer the chicken cutlets onto a clean rack or a plate with paper towel.
  42. 42Once both sides are golden brown, transfer the chicken cutlets onto a clean rack or a plate with paper towel.
  43. 43Immediately sprinkle kosher salt over the fried chicken cutlets and keep them warm in a low oven.
  44. 44Immediately sprinkle kosher salt over the fried chicken cutlets and keep them warm in a low oven.
  45. 45Immediately sprinkle kosher salt over the fried chicken cutlets and keep them warm in a low oven.
  46. 46Toast bread in the same seasonings used for the chicken.
  47. 47Toast bread in the same seasonings used for the chicken.
  48. 48Toast bread in the same seasonings used for the chicken.
  49. 49Rub the toasted bread with a garlic clove.
  50. 50Rub the toasted bread with a garlic clove.
  51. 51Rub the toasted bread with a garlic clove.
  52. 52Spread a generous amount of Caesar dressing on the toasted bread.
  53. 53Spread a generous amount of Caesar dressing on the toasted bread.
  54. 54Spread a generous amount of Caesar dressing on the toasted bread.
  55. 55Place the crispy chicken cutlets on top of the dressing.
  56. 56Place the crispy chicken cutlets on top of the dressing.
  57. 57Place the crispy chicken cutlets on top of the dressing.
  58. 58Add shredded lettuce over the chicken.
  59. 59Add shredded lettuce over the chicken.
  60. 60Add shredded lettuce over the chicken.
  61. 61Close the sandwich with the other half of the toasted bread.
  62. 62Close the sandwich with the other half of the toasted bread.
  63. 63Close the sandwich with the other half of the toasted bread.
  64. 64Cut the sandwich in half.
  65. 65Cut the sandwich in half.
  66. 66Cut the sandwich in half.

Ingredients

  • 6 ea garlic cloves
  • 6 ea garlic cloves
  • 6 ea garlic cloves
  • 2 ea eggs
  • 2 ea eggs
  • 2 ea eggs
  • 4 anchovy fillets
  • 4 anchovy fillets
  • 4 anchovy fillets
  • 0.33 cup Dijon mustard
  • 0.33 cup Dijon mustard
  • 0.33 cup Dijon mustard
  • 0.33 cup sherry vinegar
  • 0.33 cup sherry vinegar
  • 0.33 cup sherry vinegar
  • 0.33 cup lemon juice
  • 0.33 cup lemon juice
  • 0.33 cup lemon juice
  • 2 pinches kosher salt
  • 2 pinches kosher salt
  • 2 pinches kosher salt
  • black pepper
  • black pepper
  • black pepper
  • 2 cups oil
  • 2 cups oil
  • 2 cups oil
  • boneless, skinless chicken breast
  • boneless, skinless chicken breast
  • boneless, skinless chicken breast
  • onion powder
  • onion powder
  • onion powder
  • garlic powder
  • garlic powder
  • garlic powder
  • dried parsley
  • dried parsley
  • dried parsley
  • dried oregano
  • dried oregano
  • dried oregano
  • flour
  • flour
  • flour
  • egg wash
  • egg wash
  • egg wash
  • breadcrumbs
  • breadcrumbs
  • breadcrumbs
  • oil for frying
  • oil for frying
  • oil for frying
  • bread
  • bread
  • bread
  • 1 garlic clove
  • 1 garlic clove
  • 1 garlic clove
  • lettuce
  • lettuce
  • 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.