CRISPY Chicken Cutlet CAESAR Sandwich

Caesar dressing

🥗Healthier: yogurt-based dressing

💰Cheaper: vinaigrette

Yogurt-based dressing reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast offers a cheesy flavor with fewer calories.

sandwich rolls

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain bread adds fiber and nutrients.

croutons

🥗Healthier: toasted seeds

💰Cheaper: toasted bread

Toasted seeds add crunch without the added preservatives.

Slice boneless skinless chicken breasts into thin cutlets starting from the thicker side with a very thin knife.

Prepare a three-stage breading station: 1) about 1-2 cups of all-purpose flour, 2) beat 3 eggs together, 3) mix Italian seasoned breadcrumbs with coarse panko breadcrumbs in equal parts.

Season each part of the breading station with salt.

Coat each chicken cutlet in flour, then dip into the egg, allowing excess to drain off, and finally coat in the breadcrumb mixture, pressing to adhere.

Heat about 1 inch of olive oil in a large sauté pan until hot.

Carefully add the chicken cutlets to the hot oil and cook for a few minutes on each side until golden brown, flipping and splashing oil on pale spots as needed.

Transfer cooked chicken cutlets to a wire rack to drain and season with salt.

Cut day-old bread into small bite-sized pieces to make croutons and toss with olive oil and smashed garlic.

Toast the croutons in a toaster at 400°F for about 15-20 minutes until crispy, then season with garlic powder, Italian seasoning, and salt.

Use a mortar and pestle to create a garlic paste with one garlic clove and one anchovy (optional).

Add the garlic paste to a bowl with 1 egg yolk, juice from 1/2 lemon, a few tablespoons of Worcestershire sauce, and a teaspoon of Dijon mustard, then whisk together.

Slowly stream in olive oil while whisking to emulsify the dressing, then add grated parmesan cheese and adjust seasoning as needed.

Prepare romaine lettuce by removing outer leaves and cutting the heart into pieces about 1 inch thick.

Cut a semolina loaf for the sandwich and warm it in the toaster, hollowing out the top slightly to cradle the lettuce better.

Combine the lettuce, croutons, and Caesar dressing in a bowl and stir to coat.

Spread a little dressing on the bottom of the sandwich, layer with chicken cutlets, then add the dressed lettuce and croutons.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens