Chicken caesar garlic knot sandwiches

Serves 1
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Directions

  1. 1In a bowl, combine thinly sliced chicken breast, olive oil, oregano, garlic powder, onion powder, paprika, salt, msg if using and pepper. Let marinate in the fridge for at least 30 minutes.
  2. 2Set up 3 bowls: flour in one, beaten eggs in another, and panko + Parmesan in the third.
  3. 3Remove chicken from bowl, then dredge in flour, then egg, then panko-Parmesan mix.
  4. 4Heat oil in a skillet (350°F/175°C) and fry chicken cutlets 3–4 mins per side until golden and crispy.
  5. 5Place on a wire rack or paper towels to drain.
  6. 6In a large bowl combine mayonnaise, Worcestershire sauce, Dijon mustard, lemon juice, anchovy paste, olive oil, Parmesan cheese, salt, and pepper. Whisk until well combined.
  7. 7Add chopped romaine lettuce and mix in until evenly coated.
  8. 8Spread Caesar dressing on both top and garlic knot roll.
  9. 9Add Caesar salad mixture, then place a crispy cutlet on top.
  10. 10Sprinkle with extra Parmesan, add top of the garlic knot roll, brush with garlic butter and serve hot!

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)
  • 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