let’s make something Naughty
Pizza Focaccia Chicken Caesar Sandwich
make me
Ingredients
Serving Size: 4-6 people
For the Chicken Cutlets
8 thin chicken cutlets
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 cup all purpose flour
4 eggs, beaten
1 cup Italian breadcrumbs
1 cup grated Parmesan
Olive oil or avocado oil, for frying
For the Lemony Caesar Dressing
4 anchovy fillets
2 garlic cloves
1 tsp Dijon mustard
Zest of 1 lemon
3 tbsp fresh lemon juice
1 tsp Worcestershire sauce
2 egg yolks
1/4 cup grated Parmesan
1/2 cup olive oil
Kosher salt and black pepper, to taste
For the Caesar Salad
2 romaine heart, finely shredded
1/4 cup grated Parmesan
Fresh cracked black pepper
For bread
Recipe for focaccia here (can also use bread of choice!). Prep this early this morning so it can be ready for sandwiches.
To the focaccia dough I added mini pepperonis, chili crunch, Italian seasoning, and a mix of shredded mozzarella and parmesan. These are added to the top (however much you want) before baking!
For Assembly
Zest of 1 lemon
Extra shaved Parmesan
Freshly cracked black pepper
Some caesar dressing reserved for the bread
Instructions
Make the Caesar Dressing
Finely chop your anchovies and garlic until a paste is formed. To a bowl combine the paste, Dijon, lemon zest, lemon juice, and egg yolk. Whisk until smooth.
While whisking, slowly drizzle in the olive oil until emulsified and creamy. Add in your worcestershire, parmesan, and black pepper. Reserve a few tbsp of dressing for the bread.
Cook the Chicken
Season the chicken cutlets with salt, pepper, and garlic powder.
Place the flour, eggs, and a mixture of Italian seasoning and Parmesan into three separate shallow bowls.
Dredge each cutlet in flour, then egg, then the Parmesan-italian mixture, pressing gently to adhere.
Heat about 1/4 inch of oil in a large skillet over medium heat. Fry the cutlets for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a wire rack and sprinkle lightly with salt.
Toss the Salad
In a large bowl, toss the shredded romaine with about 1/2 cup of the Caesar dressing, Parmesan, and black pepper. The lettuce should be well coated but not soggy. Top with extra parm if desired.
Build the Sandwiches
If using the focaccia recipe, cut your bread to desired sizes.
Spread a generous layer of Caesar dressing on both the top and bottom halves of each slice.
Place the crispy chicken cutlets on the bottom slice. Top with a mound of Caesar salad, shaved Parmesan, freshly cracked black pepper and lemon zest. Close the sandwich and serve immediately.
If you're torn between ordering a Caesar salad or a crispy chicken sandwich, this recipe gives you both. Golden, Parmesan-crusted chicken cutlets are layered with crisp romaine tossed in a bright, lemony Caesar dressing made with plenty of Parmesan. Every bite is creamy, crunchy, tangy, and irresistible.
sandwiches, mains, summer
