Chicken caesar garlic knot sandwiches
Serves 1
Directions
- 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.
- 2Set up 3 bowls: flour in one, beaten eggs in another, and panko + Parmesan in the third.
- 3Remove chicken from bowl, then dredge in flour, then egg, then panko-Parmesan mix.
- 4Heat oil in a skillet (350°F/175°C) and fry chicken cutlets 3–4 mins per side until golden and crispy.
- 5Place on a wire rack or paper towels to drain.
- 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.
- 7Add chopped romaine lettuce and mix in until evenly coated.
- 8Spread Caesar dressing on both top and garlic knot roll.
- 9Add Caesar salad mixture, then place a crispy cutlet on top.
- 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
