Today we’re making a Kale Caesar Chicken Cutlet Sandwich w/ Garlic Bread Brioche ᝰ.ᐟ

Today we’re making a Kale Caesar Chicken Cutlet Sandwich w/ garlic bread brioche 🥪⋆˙⟡

A fresh sandwich with homemade brioche, homemade Caesar dressing tossed onto fresh kale, with a crunchy chicken cutlet sandwiched in between… !! the sandwich of my dreams actually. I also feel like this would be incredible with sliced cucumber, or even pickled red onion! add whatever your heart desires! so excited for you all to try this sandwich out :,)

Few Tips ᝰ.ᐟ

• Use room temp egg yolks for the dressing so it emulsifies better. Cold yolks make it harder to get that smooth texture you’re going for.
• For the Caesar dressing i like using avocado oil, it’s my favorite neutral oil! But of course, you can use whatever neutral oil you prefer. If you’re an olive oil lover, that works too, just keep in mind that olive oil has a strong flavor and will definitely contribute a lot to the overall taste.
• Go slow when adding the oil. Like actually slow. You’re building the base of the dressing here so don’t rush it, it should feel creamy and stable by the end.
• Don’t skip the water step in the dressing. Once it’s emulsified, loosening it with a splash of water gives you a nice pourable consistency without thinning the flavor.
• Massage the dressing into the kale a little. Not enough to wilt it, but just enough to coat and soften the edges so it eats better in a sandwich.
• For evenly cooked, tender cutlets, slice the chicken breasts in half before pounding them to an even thickness of about ½ inch or thinner if that’s your thing
• Keep the oil steady between 335°F – 350°F . Too hot, and the breadcrumbs will burn before the chicken is cooked; too cool, and the breading will soak up oil and turn soggy.
• don’t skip on using both mayo and garlic butter on the bread. It gives you the best of both a rich, golden toast from the mayo and punchy garlic flavor as a surprise when you bit into the sandwich
• And lastly, slice the sandwich with a sharpened knife or a serrated knife and press down gently so nothing slides out. You want to see the layers without smashing them.

Here’s a video to guide you along the process ✮⋆˙

Process ✮⋆˙

Kale Caesar Chicken Cutlet Sandwich

A fresh sandwich with homemade brioche, homemade Caesar dressing tossed onto fresh kale, with a crunchy chicken cutlet sandwiched in between

5 from 1 vote

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Prep Time 35 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Course Dinner, Lunch

Cuisine American

Servings 4

Ingredients

  

Caesar dressing

• 2 large egg yolks room temp
• 1 tsp dijon mustard
• 3 cloves garlic
• 2 anchovy filet
• 2 tsp lemon juice
• 1 tsp vinegar
• 1/4 cup parmesan freshly grated
• 1 cup avocado oil or any neutral oil
• 1/4 cup water
• fine sea salt to taste
• black pepper to taste

Breaded chicken cutlets

• 2 boneless, skinless chicken breasts cut in half, and pounded to an even ½-inch thickness (or thinner if that's what you prefer)
• 3/4 cup all-purpose flour
• 1 tbsp cornstarch
• 2 tsp oregano
• 1 1/2 tsp garlic powder
• 1 1/2 tsp white pepper
• 1 tsp onion powder
• 1 tsp fine sea salt
• 1/2 tsp smoked paprika

Egg mixture

• 3 large eggs
• 1/2 tsp fine sea salt

Panko Mixture:

• 1 1/2 cup panko
• 1 tsp white pepper
• 1 tsp garlic powder
• 1/2 tsp fine sea salt

Garlic butter mixture:

• 5 tbsp butter, room temp unsalted
• 8 cloves garlic finely minced
• 1/4 tsp fine sea salt
• 1/2 tsp red pepper flakes
• 1 tbsp freshly chopped parsley

Assemble

• Brioche sandwich loaf
• freshly grated parm
• 2 cups fresh kale
• mayonnaise, for the sandwich slices

Instructions

 

Make your homemade caesar dressing

• in a food processor (or with an immersion blender), add all of your ingredients except the oil, water, salt, and pepper.
• blend ingredients until smooth.
• now, slowly stream in your oil, with an emphasis on going slow. You want a smooth, well-emulsified dressing.
• once you’ve added all your oil, turn off the food processor and transfer the dressing to a separate bowl. It’ll be thick, kind of like a mayo consistency. At this point, you’ll add about ¼ cup of water to loosen it up, then season with salt and black pepper to taste.
• toss a few tablespoons of your dressing onto your kale, and set aside

Bread and Fry the Chicken ✮⋆˙

• mix the flour, garlic powder, onion powder, white pepper, smoked paprika, oregano, and salt.
• beat the eggs with ½ teaspoon of salt in a shallow bowl.
• dredge each chicken breast in the flour mixture, shaking off excess. Dip into the egg mixture, ensuring it’s fully coated. Then press into the panko mixture, coating evenly on all sides.
• heat oil in a skillet over medium heat. Fry the chicken in batches until golden brown and cooked through, about 5-6 minutes in 335f oil . Transfer to a wire rack to drain and rest

Prepare the Garlic Bread ✮⋆˙

• in a small bowl, mix the softened butter with minced garlic, sea salt, red pepper flakes, and parsley until well combined.
• spread a generous layer of the garlic butter on one side of each bread slice, then mayo on the opposite side
• heat a griddle or sauce pan over medium heat. Toast the mayo side down first until golden and crispy, then flip to the garlic bread side and toast for 1 to 2 minutes.

Assemble ✮⋆˙

• lay out the garlic bread slices, garlic side up, and spread a layer of Caesar dressing over each one
• add some of your kale on top of the sauce, then place your chicken cutlet right on top, then pile on your kale that's been tossed in the dressing once more. Finish it off with a generous grating of fresh parmesan
• top with the second slice of garlic bread, garlic side down, so both buttered sides are on the inside.
• and, you're done!

Keyword caesar salad, chicken cutlet, chicken cutlet sandwich, kale caesar, sandwhich