Serves 1
Directions
- 1Add 6 garlic cloves to a food processor and blend until minced.
- 2Scrape down the food processor.
- 3Add 2 whole eggs to the food processor.
- 4Add 4 anchovy fillets (rinsed in cold water) to the food processor.
- 5Add about a third of a cup of Dijon mustard to the food processor.
- 6Add a third of a cup of sherry vinegar to the food processor.
- 7Add a third of a cup of lemon juice to the food processor.
- 8Add two good pinches of kosher salt to the food processor.
- 9Add as much black pepper as desired to the food processor.
- 10Run the food processor for about 10 to 20 seconds until everything is smooth.
- 11With the food processor running again, drizzle in about two cups of oil.
- 12Take boneless, skinless chicken breasts and cut them into sections about this thick.
- 13Season the chicken with salt, pepper, onion powder, garlic powder, dried parsley, and dried oregano.
- 14Load a few seasoned chicken pieces into a Ziploc bag.
- 15Smack them nice and thin with a pan.
- 16Dredge the chicken in flour, then egg wash, and finally breadcrumbs.
- 17Push the chicken cutlets into the breadcrumbs to maximize coating.
- 18Get a pan hot over medium heat and fill it with enough oil to just come up about halfway up your piece of chicken.
- 19Lay your chicken into the hot oil away from yourself, ensuring it sizzles right away.
- 20After about three to four minutes, flip the chicken to brown the other side.
- 21Once the other side is golden brown, get the chicken onto a clean rack or a plate with paper towel.
- 22Immediately season the fried chicken with kosher salt.
- 23Place the chicken somewhere warm like a low oven.
- 24Toast the bread in the same seasonings used for the chicken.
- 25Rub the toasted bread with a garlic clove to make it like a giant crouton.
- 26Spread a generous amount of Caesar dressing onto the bread.
- 27Add the crispy chicken cutlets onto the dressed bread.
- 28Top with shredded lettuce.
- 29Close the sandwich.
- 30Cut the sandwich in half and serve.
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
- kosher salt
- black pepper
- 2 cups oil (canola and olive mix)
- boneless skinless chicken breasts
- onion powder
- garlic powder
- dried parsley
- dried oregano
- flour
- egg wash
- bread crumbs
- bread
Equipment
food processorknifecutting boardZiploc bagpantongsrackplate
Tips
- Don't go past the texture of mayonnaise when drizzling oil into the dressing, or it will break and become greasy.
- Pounding the chicken thin maximizes crispy surface area and ensures the chicken is fully cooked.
- Lay chicken away from yourself into the hot oil.
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