Chicken Caesar with Garlic Butter (Print Version)
# Ingredients:
→ Chicken cutlets
01 -
2 chicken breasts
02 -
1 egg whisked with a splash of milk
03 -
¼ teaspoon garlic powder
04 -
¼ teaspoon salt
05 -
¼ teaspoon pepper
06 -
1/2 cup breadcrumbs
07 -
1/2 cup Panko breadcrumbs
08 -
Vegetable oil for frying
→ Garlic butter
09 -
4 tablespoons salted butter, slightly melted
10 -
2 tablespoons mayonnaise
11 -
2-3 cloves garlic, minced
12 -
2-3 tablespoons chopped fresh parsley
13 -
1/4 cup finely grated Parmesan cheese
→ Caesar dressing
14 -
1/2 cup mayonnaise
15 -
1/4 cup sour cream or Greek yogurt
16 -
1/4 cup finely grated Parmesan cheese
17 -
1 tablespoon lemon juice
18 -
1 teaspoon Dijon mustard
19 -
1 teaspoon anchovy paste
20 -
1 teaspoon Worcestershire sauce
21 -
1 clove garlic, grated
22 -
Salt and pepper to taste
→ To assemble
23 -
4 hoagies or baguettes
24 -
3-4 cups romaine lettuce, chopped or shredded
# Instructions:
01 -
Slice the chicken breasts horizontally into 4-6 thin cutlets. Whisk egg with a splash of milk, garlic powder, salt, and pepper in a small bowl. In another bowl, mix breadcrumbs and Panko. Dip the chicken into the egg mixture, coat in breadcrumbs, and fry in a shallow pan with 1-inch deep vegetable oil over medium-high heat until golden brown and crispy (about 5 minutes). Place on a paper towel-lined pan.
02 -
In a small bowl, combine salted butter, mayonnaise, minced garlic, chopped parsley, and Parmesan cheese until well blended.
03 -
Split the bread in half lengthwise. Spread garlic butter evenly on the inside of each half. Toast in a 450°F oven or under a broiler for 3-4 minutes until golden and crisp.
04 -
Whisk mayonnaise, sour cream (or Greek yogurt), Parmesan cheese, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, and salt and pepper in a mixing bowl until smooth.
05 -
In a large salad bowl, toss the chopped romaine lettuce with 3-4 tablespoons of Caesar dressing. Layer chicken cutlets, dressed romaine lettuce, and additional grated Parmesan cheese on toasted bread. Serve immediately.
# Notes:
01 -
Prepare all components ahead of time for quick assembly. Best served fresh to retain crisp textures.