Sándwich César de pollo crujiente

Ingredientes

• 1/2 cup full-fat mayonnaise
• 3 tablespoon Greek yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 tablespoon lemon juice
• 1/4 cup Parmesan cheese, freshly grated
• 1-2 garlic cloves, minced
• 1/4 teaspoon black pepper
• Pinch sea salt
• 5 chicken cutlets (see note 1)
• Sea salt to taste
• Ground black pepper to taste
• Oil for frying (vegetable or canola oil recommended)
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 3/4 teaspoon smoked paprika
• 2 eggs
• 1/4 teaspoon salt
• 3/4 cup panko crumbs
• 1/4 cup regular breadcrumbs
• 1 teaspoon dried parsley
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon sea salt
• 1/2 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/4 cup Parmesan cheese, freshly grated
• 2 romaine hearts, chopped
• 1-2 French baguettes
• Parmesan cheese, freshly grated (for garnish)

Preparación

1. 1

   Prepare the Caesar Dressing: In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, freshly grated Parmesan cheese, minced garlic, black pepper, and a pinch of sea salt until smooth and creamy. Refrigerate until ready to use.

2. 2

   Season the Chicken Cutlets: Lightly season both sides of the chicken cutlets with sea salt and ground black pepper to taste.

3. 3

   Prepare Coating Mixtures: In one shallow bowl, mix the all-purpose flour, salt, and smoked paprika. In a second bowl, beat the eggs with ¼ teaspoon salt. In a third bowl, combine the panko crumbs, regular breadcrumbs, dried parsley, ground black pepper, sea salt, dried oregano, garlic powder, and freshly grated Parmesan cheese.

4. 4

   Coat the Chicken: Dip each chicken cutlet first into the flour mixture, ensuring an even coat, then into the egg mixture, and finally into the breadcrumb mixture. Press breadcrumbs firmly onto the surface to ensure a crispy crust.

5. 5

   Fry the Chicken Cutlets: Heat enough oil in a large skillet over medium heat for shallow frying. Once hot, carefully fry the breaded chicken cutlets for about 3-4 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove from oil and drain on paper towels.

6. 6

   Prepare the Baguette: Slice the French baguette lengthwise. Optionally, lightly toast the bread for extra texture and warmth.

7. 7

   Assemble the Sandwich: Spread a generous amount of Caesar dressing on the inside of the baguette. Layer chopped romaine hearts evenly over the dressing, then add the crispy chicken cutlets. Garnish with extra freshly grated Parmesan cheese. Close the sandwich, slice into portions, and serve immediately.