Sándwich de pollo César picante

Ingredientes

• 1 French baguette (sliced lengthwise and cut into 4 sections)
• 1/4 cup salted butter (softened)
• 1 tablespoon chopped parsley
• 2 cloves garlic (minced)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 4 thin-sliced chicken breasts (pounded to 1/4-inch thick)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon paprika
• 2 eggs
• Splash of milk
• 1 tablespoon hot sauce (or less for less heat)
• 1 1/2 cups panko
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon pepper
• 1 teaspoon paprika
• 1 - 2 teaspoons cayenne or chipotle powder
• Oil for frying
• 1/2 cup mayo
• 2 tablespoon Parmesan
• 2 tablespoons lemon juice
• 1 teaspoon mustard
• 1 teaspoon Worcestershire
• 1 garlic clove
• 2 anchovies (optional)
• Salt and pepper to taste
• 1/4 cup honey
• 1 tablespoon hot sauce
• 1 teaspoon apple cider vinegar
• 2 cups chopped romaine
• Freshly grated Parmesan

Preparación

1. 1

   --- Make the Garlic Bread ---

2. 2

   In a small bowl, mix together softened butter, parsley, minced garlic, garlic powder, and salt.

3. 3

   Slice the baguette lengthwise and then cut into 4 sandwich-sized pieces.

4. 4

   Spread the garlic butter generously on the cut sides of the bread.

5. 5

   Place bread on a baking sheet and toast under the broiler or in a 400°F oven for 5 to 7 minutes until golden and fragrant. Set aside.

6. 6

   --- Prepare the Chicken ---

7. 7

   Place chicken breasts between two pieces of plastic wrap or parchment paper.

8. 8

   Use a rolling pin or mallet to pound them to about ¼-inch thick so they cook evenly.

9. 9

   Season both sides with garlic powder, paprika, salt, and pepper.

10. 10

    --- Set Up Breading Station ---

11. 11

    You’ll need two shallow bowls:

12. 12

    Bowl 1: Eggs whisked with milk and hot sauce

13. 13

    Bowl 2: Flour, panko, salt, garlic powder, onion powder, paprika, cayenne, and pepper

14. 14

    Dip chicken into egg wash, coating both sides.

15. 15

    Dredge each chicken piece in flour and panko mixture on both sides, shaking off excess.

16. 16

    Let coated chicken rest for 5 minutes so the breading sticks better.

17. 17

    --- Fry the Chicken ---

18. 18

    Heat 1 inch of oil (I use avocado) in a large skillet over medium-high heat (about 350°F).

19. 19

    Fry chicken 3 to 4 minutes per side until golden brown and cooked through (internal temp 165°F).

20. 20

    Transfer to a paper towel-lined plate.

21. 21

    While hot, grate fresh Parmesan over the chicken so it melts into the crust.

22. 22

    --- Make the Caesar Dressing ---

23. 23

    In a blender or food processor, add mayo, Parmesan, lemon juice, mustard, Worcestershire, garlic, anchovies, salt, and pepper.

24. 24

    Blend until smooth and creamy. Taste and adjust seasoning if needed.

25. 25

    --- Toss the Caesar Salad ---

26. 26

    Add chopped romaine to a bowl.

27. 27

    Drizzle with Caesar dressing and toss gently until coated.

28. 28

    --- Make the Hot Honey ---

29. 29

    In a small bowl, whisk honey, hot sauce, and apple cider vinegar until smooth.

30. 30

    --- Assemble the Sandwiches ---

31. 31

    Place crispy chicken on toasted garlic bread.

32. 32

    Drizzle with hot honey.

33. 33

    Add extra Parmesan.

34. 34

    Top with Caesar salad.

35. 35

    Close sandwich, press gently, and serve warm.