Chicken caesar garlic knot sandwiches

Serves 1
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Directions

  1. 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.
  2. 2Set up three bowls: one with flour, one with beaten eggs, and one with panko and shredded Parmesan.
  3. 3Dredge each chicken piece in flour, then egg, then the panko-Parmesan mix.
  4. 4Fry chicken cutlets in oil at 350°F (175°C) until golden and crispy.
  5. 5Drain the fried chicken on a wire rack or paper towels.
  6. 6Whisk together mayonnaise, Worcestershire sauce, Dijon mustard, lemon juice, anchovy paste, olive oil, Parmesan cheese, salt, and pepper in a large bowl.
  7. 7Toss the chopped romaine lettuce into the dressing until evenly coated.
  8. 8Spread extra Caesar dressing on both top and bottom of the garlic knot rolls.
  9. 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.