Lemon Herb Chicken Caesar Sandwich
Lemon Herb Chicken Caesar Sandwich
Ingredients
For the Chicken
- 1 chicken breast, halved lengthwise and pounded
- 1/2 teaspoon salt, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika powder
- 2 cups oil, for frying
For the Egg Wash
- 2 eggs
- 1/3 cup water
For the Dry Batter
- 1 cup all purpose flour
- 1/2 teaspoon salt, or to taste
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika powder
For the Breadcrumbs
- 2 cups panko bread crumbs
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon zest
- 1 tablespoon dried basil
For the Lemon Herb Caesar Dressing
- 1/2 cup mayonnaise
- 2 fresh garlic, cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1/3 cup Parmesan cheese, freshly grated
- 1 teaspoon fresh ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried basil
- 1 tablespoon water, to thin the sauce, plus more as needed
For the Lemon Herb Caesar Salad
- 2 cups lettuce, chopped
- 3 tablespoons lemon herb Caesar dressing
To Assemble
- 3 loaves bread
- 3 tablespoons butter, for toasting the bread
- 1/4 cup Parmesan cheese, freshly grated, for garnish
- 1/4 cup lemon herb Caesar dressing, reserved for spreading
Instructions
- 1
Season the chicken breast halves with salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1 teaspoon smoked paprika powder. Ensure both sides are evenly coated.
⏱️ 5 min
- 2
Prepare the egg wash: In a shallow bowl, crack 2 eggs and add 1/3 cup water. Whisk until smooth and well combined. Set aside.
⏱️ 2 min
- 3
Prepare the dry batter: In a separate shallow bowl, combine 1 cup all purpose flour, 1/2 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 tablespoon smoked paprika powder. Mix thoroughly.
⏱️ 3 min
- 4
Prepare the breadcrumb mixture: In a third shallow bowl, combine 2 cups panko bread crumbs, 1 tablespoon chopped fresh parsley, 1 tablespoon dried basil, and 1 tablespoon lemon zest. Mix well.
⏱️ 2 min
- 5
Dredge the seasoned chicken fillets: First, dip each chicken fillet into the egg wash, ensuring it's fully coated. Let any excess drip off.
⏱️ 2 min
- 6
Next, transfer the egg-washed chicken to the dry flour mixture, pressing gently to adhere the flour. Shake off any excess.
⏱️ 2 min
- 7
Dip the floured chicken back into the egg wash for a second coating.
⏱️ 1 min
- 8
Finally, coat the chicken thoroughly in the breadcrumb mixture, pressing firmly to ensure a good, even crust. Set the breaded chicken aside on a plate.
⏱️ 3 min
- 9
Heat the frying oil: In a large skillet or deep pot, add enough oil to submerge the chicken (about 2 cups). Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to verify the temperature.
⏱️ 5 min•🌡️ 350
- 10
Carefully place the breaded chicken fillets into the hot oil. Cook for 4-5 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Cook in batches if necessary to avoid overcrowding the pan. Remove chicken and place on a wire rack to drain excess oil.
⏱️ 5 min•🌡️ 350
- 11
Prepare the lemon herb Caesar dressing: In a medium bowl, combine 1/2 cup mayonnaise, 2 cloves minced fresh garlic, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 tablespoon lemon zest, 1/3 cup freshly grated Parmesan cheese, 1 teaspoon fresh ground black pepper, 2 tablespoons extra virgin olive oil, 1 tablespoon chopped fresh parsley, and 1 teaspoon dried basil. Whisk until smooth. Add 1-2 tablespoons of water, or more as needed, to reach your desired consistency.
⏱️ 5 min
- 12
Prepare the lemon herb Caesar salad: In a separate bowl, combine 2 cups chopped lettuce with 3 tablespoons of the prepared lemon herb Caesar dressing. Toss gently to coat. Reserve the remaining dressing for spreading on the bread.
⏱️ 2 min
- 13
Toast the bread: Apply 3 tablespoons of butter evenly to one side of each of the 3 loaves of bread. Heat a skillet over medium heat and toast the buttered side of the bread until golden brown and crisp. This may be done in batches.
⏱️ 3 min
- 14
Assemble the sandwiches: Spread a generous amount of the reserved lemon herb Caesar dressing on the un-toasted side of each piece of bread.
⏱️ 1 min
- 15
Place one cooked breaded chicken fillet on top of the dressed bread.
⏱️ 1 min
- 16
Top the chicken with a portion of the lemon herb Caesar salad.
⏱️ 1 min
- 17
Garnish with additional freshly grated Parmesan cheese, if desired.
⏱️ 1 min
- 18
Close the sandwich with the other half of the bread and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Chicken Caesar Sandwich
For the Chicken
- 1 chicken breast, halved lengthwise and pounded
- 1/2 teaspoon salt, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika powder
- 2 cups oil, for frying
For the Egg Wash
- 2 eggs
- 1/3 cup water
For the Dry Batter
- 1 cup all purpose flour
- 1/2 teaspoon salt, or to taste
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika powder
For the Breadcrumbs
- 2 cups panko bread crumbs
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon zest
- 1 tablespoon dried basil
For the Lemon Herb Caesar Dressing
- 1/2 cup mayonnaise
- 2 fresh garlic, cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1/3 cup Parmesan cheese, freshly grated
- 1 teaspoon fresh ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried basil
- 1 tablespoon water, to thin the sauce, plus more as needed
For the Lemon Herb Caesar Salad
- 2 cups lettuce, chopped
- 3 tablespoons lemon herb Caesar dressing
To Assemble
- 3 loaves bread
- 3 tablespoons butter, for toasting the bread
- 1/4 cup Parmesan cheese, freshly grated, for garnish
- 1/4 cup lemon herb Caesar dressing, reserved for spreading
Instructions
- 1
Season the chicken breast halves with salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1 teaspoon smoked paprika powder. Ensure both sides are evenly coated.
⏱️ 5 min - 2
Prepare the egg wash: In a shallow bowl, crack 2 eggs and add 1/3 cup water. Whisk until smooth and well combined. Set aside.
⏱️ 2 min - 3
Prepare the dry batter: In a separate shallow bowl, combine 1 cup all purpose flour, 1/2 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 tablespoon smoked paprika powder. Mix thoroughly.
⏱️ 3 min - 4
Prepare the breadcrumb mixture: In a third shallow bowl, combine 2 cups panko bread crumbs, 1 tablespoon chopped fresh parsley, 1 tablespoon dried basil, and 1 tablespoon lemon zest. Mix well.
⏱️ 2 min - 5
Dredge the seasoned chicken fillets: First, dip each chicken fillet into the egg wash, ensuring it's fully coated. Let any excess drip off.
⏱️ 2 min - 6
Next, transfer the egg-washed chicken to the dry flour mixture, pressing gently to adhere the flour. Shake off any excess.
⏱️ 2 min - 7
Dip the floured chicken back into the egg wash for a second coating.
⏱️ 1 min - 8
Finally, coat the chicken thoroughly in the breadcrumb mixture, pressing firmly to ensure a good, even crust. Set the breaded chicken aside on a plate.
⏱️ 3 min - 9
Heat the frying oil: In a large skillet or deep pot, add enough oil to submerge the chicken (about 2 cups). Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to verify the temperature.
⏱️ 5 min•🌡️ 350 - 10
Carefully place the breaded chicken fillets into the hot oil. Cook for 4-5 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Cook in batches if necessary to avoid overcrowding the pan. Remove chicken and place on a wire rack to drain excess oil.
⏱️ 5 min•🌡️ 350 - 11
Prepare the lemon herb Caesar dressing: In a medium bowl, combine 1/2 cup mayonnaise, 2 cloves minced fresh garlic, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 tablespoon lemon zest, 1/3 cup freshly grated Parmesan cheese, 1 teaspoon fresh ground black pepper, 2 tablespoons extra virgin olive oil, 1 tablespoon chopped fresh parsley, and 1 teaspoon dried basil. Whisk until smooth. Add 1-2 tablespoons of water, or more as needed, to reach your desired consistency.
⏱️ 5 min - 12
Prepare the lemon herb Caesar salad: In a separate bowl, combine 2 cups chopped lettuce with 3 tablespoons of the prepared lemon herb Caesar dressing. Toss gently to coat. Reserve the remaining dressing for spreading on the bread.
⏱️ 2 min - 13
Toast the bread: Apply 3 tablespoons of butter evenly to one side of each of the 3 loaves of bread. Heat a skillet over medium heat and toast the buttered side of the bread until golden brown and crisp. This may be done in batches.
⏱️ 3 min - 14
Assemble the sandwiches: Spread a generous amount of the reserved lemon herb Caesar dressing on the un-toasted side of each piece of bread.
⏱️ 1 min - 15
Place one cooked breaded chicken fillet on top of the dressed bread.
⏱️ 1 min - 16
Top the chicken with a portion of the lemon herb Caesar salad.
⏱️ 1 min - 17
Garnish with additional freshly grated Parmesan cheese, if desired.
⏱️ 1 min - 18
Close the sandwich with the other half of the bread and serve immediately.
⏱️ 1 min