FRIED CHICKEN CAESAR SANDWICHES
Makes 4
Liven up your summer sandwich routine with this handheld main inspired by the well-loved entrée salad.
½ cup mayonnaise
1 clove garlic, minced
½ teaspoon lemon zest
2 teaspoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon anchovy paste
2¼ teaspoons kosher salt, divided
¼ teaspoon ground black pepper
Vegetable oil, for frying
2 cups Italian-seasoned panko (Japanese bread crumbs)
1 cup all-purpose flour
3 large eggs
4 (5-ounce) chicken cutlets
4 ciabatta buns, halved and toasted
Romaine lettuce and shaved Parmesan cheese, to serve
1. In a small bowl, whisk together mayonnaise, garlic, lemon zest and juice, parsley, anchovy paste, ¼ teaspoon salt, and pepper; cover and refrigerate.
In a 12-inch cast-iron skillet, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 350°.
