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recipe crispy chicken caesar sandwich
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: General
Description
This recipe creates a Crispy Chicken Caesar Sandwich with a flavorful lemon-caper aioli and crispy panko-coated chicken. It’s a satisfying and flavorful twist on the classic Caesar salad.
Ingredients
- Chicken Breasts (300g / 10.5oz – 2 pieces)
- All-Purpose Flour (120g / 1 cup)
- Salt (1 tsp / 5g)
- Black Pepper (½ tsp / 2.5g)
- Smoked Paprika (1 tsp / 5g – for coating)
- Panko Breadcrumbs (150g / 1 cup)
- Large Eggs (2)
- Milk (2 tbsp / 30ml)
- Vegetable Oil (60ml / ¼ cup – for frying)
- Ciabatta Rolls (4 – about 200g / 7oz total)
- Mayonnaise (2 tbsp / 30g)
- Lemon Juice (1 tbsp / 15ml)
- Capers (1 tsp / 5g – finely chopped)
- Garlic Clove (1 small – minced)
- Smoked Paprika (½ tsp / 2.5g – for aioli)
- Dijon Mustard (1 tsp / 5g)
- Parmesan Cheese (30g / ¼ cup – grated)
- Romaine Lettuce (4 leaves)
- Shaved Parmesan (2 tbsp / 30g)
- Parsley (1 tbsp / 5g – chopped)
Instructions
- Prepare Chicken: Slice chicken breasts thinly and pound to even thickness.
- Set Up Breading: Prepare flour, egg wash, and panko stations.
- Bread Chicken: Coat chicken in flour, egg, then panko.
- Fry Chicken: Fry in hot oil until golden and cooked through.
- Make Aioli: Combine aioli ingredients and chill.
- Toast Buns: Toast cut sides of ciabatta rolls.
- Assemble Sandwich: Spread aioli, add lettuce, chicken, and toppings.
Notes
Pat chicken dry before breading for maximum crispiness. Adjust seasoning to your preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg