Time: 1 hour
Feeds: 2-4 people
Ingredients:
For chicken cutlets
- 2 large chicken breasts
- 1 cup flour
- 1 tsp Diamond Crystal Kosher salt
- 1/2 tsp freshly ground pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 2 eggs
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup panko breadcrumbs
- 1/3 cup fresh grated parmesan cheese
- 1/2 cup avocado oil (for frying)
- 1/4 cup olive oil (for frying)
For caesar dressing (From Alex Guarnaschelli)
- 5 small canned anchovy fillets (or equivalent of anchovy paste)
- 2 tsp capers, drained, plus 1 tsp of their brine
- 1 medium garlic clove
- 1 large egg yolk
- 2 tsp Dijon mustard
- 1/4 cup fresh lemon juice (from 2 medium lemons)
- Splash of Worcestershire sauce
- 4 dashes Tabasco or Crystal hot sauce
- 1/2 cup extra-virgin olive oil
- 1/2 cup canola oil
For assembly
- Bolillo rolls (or any kind of fresh, soft roll)
- Garlic butter, softened
- Romaine lettuce, chopped
- Caesar dressing
- Shaved parmesan cheese
- Chicken Cutlets
Directions:
For chicken cutlets: Set up the breading station – add flour to a small sheet tray and season with salt, pepper, garlic powder, onion powder, and paprika. Crack two eggs into a shallow bowl and season with salt and pepper. In a final small sheet tray, mix together Italian seasoned breadcrumbs, panko breadcrumbs, and parmesan cheese.
Filet the chicken breasts into thin slices. Pound out these slices between two pieces of plastic wrap with a rolling pin or mallet until they’re paper thin but still holding together.
Coat the cutlets thoroughly in the seasoned flour, followed by the egg, and finally into the breadcrumbs. Set aside on a sheet tray until ready to fry.
Preheat oven to lowest temperature (usually about 175). Heat avocado and olive oil in a large skillet on medium-low to medium heat. Drop in small bit of breadcrumbs to test if the oil is heated and ready to fry. Gently drop in cutlets away from you as to not splash oil being sure to not overcrowd the pan. This might need to be done in multiple batches depending on the number of cutlets that came from the two chicken breasts. You should have about 6. Fry the cutlets until they are golden brown and cooked through to 165. Sprinkle with Diamond Crystal kosher salt immediately after they come out of the oil and set on a sheet tray with a cooling rack so the cutlets don’t get soggy. Place in preheated oven until ready to assemble the sandwiches.
For Caesar dressing: in the bowl of a food processor (or with an immersion blender), combine the anchovies, capers, caper brine, garlic, egg yolk, mustard, lemon juice, Worcestershire sauce, Tabasco, and 2 tablespoons cold water. Pulse/blend until smooth. With the machine running, slowly add both of the oils and emulsify.
For assembly: Set broiler in oven to high and preheat while prepping rolls. Slice rolls in half and spread with softened garlic butter. Place under the broiler until golden brown, about 3-5 minutes but keep a close eye on them.
Toss romaine lettuce with some of the Caesar dressing. Add shaved parmesan if desired.
Once rolls are golden brown, place chicken cutlet on bottom bun, top with Caesar salad, and add freshly ground black pepper.
Notes: The original recipe for the Caesar dressing calls for double the amount of each oil but I thought that it was a nice consistency with the amount used above.