Sándwiches de ensalada César de pollo

Ingredientes

• 2 tbspmayonnaiseAmount2 tbspIngredientmayonnaise
• 1garlicAmount1Ingredientgarlic clove, minced clove, minced
• 2 tspfresh lemon juiceAmount2 tspIngredientfresh lemon juice
• 1/2 tspWorcestershire sauceAmount1/2 tspIngredientWorcestershire sauce
• 1 tspanchovy pasteAmount1 tspIngredientanchovy paste, or 1 anchovy, finely minced into a paste, or 1 anchovy, finely minced into a paste
• 1/4 tspsaltAmount1 tspIngredientsalt
• 1/4 tsppepper
• 1/4 cupoil
• 1/4 cupParmesan cheeseAmount1/2 cupIngredientgrated Parmesan cheese
• 2romaine hearts, shredded
• 2 cuppanko breadcrumbsAmount2 cupIngredientpanko breadcrumbs
• 1/2 cupgrated Parmesan cheeseAmount1/2 cupIngredientgrated Parmesan cheese
• 1 tspItalian seasoningAmount1 tspIngredientItalian seasoning
• 2eggsAmount2Ingredienteggs
• 1/3 cupflourAmount1/3 cupIngredientflour
• 3boneless, skinless chicken breastsAmount3Ingredientboneless, skinless chicken breasts, cut in half lengthwise and pounded to 1/2-inch thick cutlets, cut in half lengthwise and pounded to 1/2-inch thick cutlets
• 1 tspsaltAmount1 tspIngredientsalt
• 1/2 tsppepper
• Oil, for frying
• 6sub bunsAmount6Ingredientsub buns, sliced in half lengthwise, sliced in half lengthwise

Preparación

1. 1

   In a medium bowl, whisk together mayonnaise, garlic, lemon juice, Worcestershire sauceAmount1/2 tspIngredientWorcestershire sauce, anchovy, salt, pepper, and oil, stirring vigorously to emulsify. Stir in the Parmesan cheese until fully mixed. In a large bowl, add the shredded romaine and pour the dressing on top, tossing to fully coat. Set aside.

2. 2

   In a shallow bowl, stir together the panko, Parmesan cheese, and Italian seasoningAmount1 tspIngredientItalian seasoning. In a second shallow bowl, beat the eggs. In a large resealable bag, add the flour, salt, and pepper. Add the chicken to the bag of flour and shake until fully coated. Remove the chicken from the bag, shaking off any excess and dip into the egg and completely coated on both sides, then repeat with the panko mixture, gently pressing to ensure they stick. Gently shake off any excess crumbs. Transfer to a plate and repeat with remaining cutlets.

3. 3

   In a large skillet over medium-high heat and add ½ inch of oil. Once the oil is hot, add the chicken and cook for 5 minutes, until browned. Reduce the heat to medium and flip the chicken, cooking 3-5 minutes more. Transfer the chicken to a wire rack and rest for 5 minutes.

4. 4

   To serve, place a cutlet on the bottom sub bun, top some Caesar salad, Parmesan cheeseAmount1/2 cupIngredientgrated Parmesan cheese, and the top bun. Enjoy!