Chicken caesar garlic knot sandwiches
Serves 1
Directions
- 1Combine thinly sliced chicken breast, olive oil, oregano, garlic powder, onion powder, paprika, salt, msg, and pepper in a bowl and marinate in the fridge for at least 30 minutes.
- 2Set up three bowls: one with flour, one with beaten eggs, and one with panko and shredded Parmesan.
- 3Dredge each chicken piece in flour, then egg, then the panko-Parmesan mix.
- 4Fry chicken cutlets in oil at 350°F (175°C) until golden and crispy.
- 5Drain the fried chicken on a wire rack or paper towels.
- 6Whisk together mayonnaise, Worcestershire sauce, Dijon mustard, lemon juice, anchovy paste, olive oil, Parmesan cheese, salt, and pepper in a large bowl.
- 7Toss the chopped romaine lettuce into the dressing until evenly coated.
- 8Spread extra Caesar dressing on both top and bottom of the garlic knot rolls.
- 9Assemble the sandwich by adding the Caesar salad mixture and a crispy chicken cutlet, then finish with extra Parmesan and the top bun.
Ingredients
- 1.5 lb boneless skinless chicken breast, sliced thinly
- 1 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp oregano
- 1 tsp paprika
- salt (optional)
- pepper (optional)
- 1/2 tsp msg (optional)
- 1 tsp onion powder
- 3 egg
- 1 1/2 cup panko bread crumbs
- 1 cup all purpose flour
- 1/3 cup parmesan cheese, shredded
- parsley (optional)
- 1 cup mayonnaise
- 1/2 lemon, freshly squeezed
- 1/2 cup parmesan cheese, shredded
- 2 tbsp olive oil
- 1 tbsp worcestershire
- 1 tbsp dijon mustard
- 1/2 tbsp garlic paste
- 1 tsp black pepper
- 1 tsp anchovy paste
- 3 cup romaine lettuce, chopped
Equipment
bowlskilletwire rack
Tips
- Marinate the chicken for at least 30 minutes, or up to overnight for best flavor.
