Liven up your summer sandwich routine with this handheld main inspired by the well-loved entrée salad.
Fried Chicken Caesar Sandwiches
- ½ cup mayonnaise
- 1 clove garlic, minced
- ½ teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon anchovy paste
- 2¼ teaspoons kosher salt, divided
- ¼ teaspoon ground black pepper
- Vegetable oil, for frying
- 2 cups Italian-seasoned panko (Japanese bread crumbs)
- 1 cup all-purpose flour
- 3 large eggs
- 4 (5-ounce) chicken cutlets
- 4 ciabatta buns, halved and toasted
- Romaine lettuce and shaved Parmesan cheese, to serve
- In a small bowl, whisk together mayonnaise, garlic, lemon zest and juice, parsley, anchovy paste, ¼ teaspoon salt, and pepper; cover and refrigerate.
- In a 12-inch cast-iron skillet, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a shallow dish, whisk together bread crumbs and 1 teaspoon salt. In a second shallow dish, whisk together flour and remaining 1 teaspoon salt. In third shallow dish, whisk together eggs. Dredge chicken in flour mixture, gently shaking off excess. Dip chicken in eggs, letting excess drip off. Dredge chicken in bread crumb mixture to fully coat, gently pressing to adhere.
- Fry chicken in batches, if needed, turning once, until golden brown, about 2 minutes per side. (Adjust heat as needed to maintain 350°.) Remove chicken with a slotted spoon, and let drain on a wire rack or paper towels.
- Spread bottom of buns with mayonnaise mixture; top each with lettuce, 1 chicken cutlet, Parmesan, and top of buns. Serve immediately.