# Chicken Caesar Sandwich

A delicious chicken Caesar sandwich featuring homemade Caesar dressing and crispy chicken cutlets.

- Cuisine: American
- Category: Drink
- Language: en

## 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

## Instructions

1. Add 6 garlic cloves to a food processor and process briefly.
2. Scrape down the food processor bowl.
3. Add 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.
4. Run the food processor for about 10 to 20 seconds until everything is smooth.
5. With the food processor running again, slowly drizzle in about 2 cups of oil.
6. Take boneless, skinless chicken breasts and cut them into sections about this thick.
7. Season the chicken cutlets on the cutting board with salt, pepper, onion powder, garlic powder, dried parsley, and dried oregano.
8. Place a few seasoned chicken cutlets into a Ziploc bag.
9. Smack the chicken cutlets with a pan until they are nice and thin.
10. Dredge the chicken cutlets in flour, then egg wash, and then breadcrumbs, pressing firmly into the breadcrumbs to maximize coating.
11. Get a pan hot over medium heat and fill it with enough oil to just come up about halfway up your piece of chicken.
12. Lay the chicken cutlets into the hot oil away from yourself, ensuring they sizzle immediately.
13. After about 3 to 4 minutes, flip the chicken once one side is golden brown and brown the other side.
14. Once both sides are golden brown, transfer the chicken cutlets onto a clean rack or a plate with paper towel.
15. Immediately sprinkle kosher salt over the fried chicken cutlets and keep them warm in a low oven.
16. Toast bread in the same seasonings used for the chicken.
17. Rub the toasted bread with a garlic clove.
18. Spread a generous amount of Caesar dressing on the toasted bread.
19. Place the crispy chicken cutlets on top of the dressing.
20. Add shredded lettuce over the chicken.
21. Close the sandwich with the other half of the toasted bread.
22. Cut the sandwich in half.

## Equipment

- food processor
- bowl
- knife
- cutting board
- Ziploc bag
- pan
- tongs
- rack
- plate

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1D3r28sqwP/
- Recipe page: https://www.cliprecipe.com/recipe/8754a294-612e-4018-858c-ed608265b683
- Extracted: 2025-11-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt