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
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!