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Chicken Caesar Garlic Knot Sandwich
Hoofdgerecht

Chicken Caesar Garlic Knot Sandwich

1 u 15 minVoor 4Nutri-Score D€€
van @thesapor75 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • boneless skinless chicken breast (sliced thinly)Vlees680 g
  • olive oil (for the marinade)Voorraadkast15 ml
  • garlic powder (for the marinade)Kruiden en specerijen2 stukken
  • oregano (for the marinade)Kruiden en specerijen2 stukken
  • paprika (for the marinade)Kruiden en specerijen1 stuk
  • salt (to taste)Kruiden en specerijen1 stuk
  • black pepper (to taste)Kruiden en specerijen1 stuk
  • msg (optional)Voorraadkast1 stuk
  • eggs (beaten)Zuivel3 stukken
  • panko bread crumbsBakkerij135 g
  • all purpose flourGranen125 g
  • Parmesan cheese (shredded, for the breadcrumbs)Zuivel35 g
  • parsley (chopped, for the breadcrumbs)Groente en fruit5 g
  • mayonnaiseVoorraadkast240 ml
  • lemon (half, freshly squeezed)Groente en fruit1 stuk
  • Parmesan cheese (shredded, for the dressing)Zuivel50 g
  • olive oil (for the dressing)Voorraadkast30 ml
  • worcestershire sauceVoorraadkast15 ml
  • Dijon mustardVoorraadkast15 ml
  • garlic pasteVoorraadkast8 g
  • black pepper (for the dressing)Kruiden en specerijen1 stuk
  • anchovy pasteVis5 g
  • romaine lettuce (chopped)Groente en fruit300 g
  • salt (to taste, for the dressing)Kruiden en specerijen1 stuk
  • brioche milk bread rolls (garlic knot style, split)Bakkerij4 stukken
  • garlic butter (melted, for brushing)Zuivel30 g
  • vegetable oil (for frying)Voorraadkast500 ml

per portie

Voedingswaarden

1.120kcal

Koolhydraten
53 g
Eiwitten
48 g
Vetten
80 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Mengkom ×3
  • Afkoelrooster
  • Garde
  • Keukenthermometer
  • Bakkwast

stap voor stap

Bereiding

  1. Marinate the chicken

    • In a bowl, combine the thinly sliced chicken breast with the olive oil, oregano, garlic powder, paprika, salt, msg if using and pepper.
    • Let marinate in the fridge for at least 30 minutes, or up to overnight for best flavor.
    Stap 1

  2. Set up the breading station

    • Place the flour in one bowl, the beaten eggs in a second and the panko mixed with Parmesan and parsley in a third.
    • Season the flour and the panko mix with salt and pepper.
    Stap 2

  3. Bread the chicken

    • Remove the chicken from the marinade.
    • Dredge each piece in the flour, then the egg, then the panko-Parmesan mix.
    Stap 3

  4. Fry the cutlets

    • Heat the oil in a skillet to 175 °C.
    • Fry the chicken cutlets 3 to 4 minutes per side until golden and crispy.
    • Place on a wire rack or paper towels to drain.
    Stap 4

  5. Make the Caesar dressing

    • In a large bowl combine the mayonnaise, Worcestershire sauce, Dijon mustard, lemon juice, anchovy paste, olive oil, Parmesan cheese, salt and pepper.
    • Whisk until well combined.
    Stap 5

  6. Toss the salad

    • Add the chopped romaine lettuce to the dressing and mix until evenly coated.
    Stap 6

  7. Assemble the sandwiches

    • Spread Caesar dressing on both the top and bottom of each garlic knot roll.
    • Add the Caesar salad mixture, then place a crispy cutlet on top.
    • Sprinkle with extra Parmesan, add the top of the roll and brush with garlic butter.
    • Serve hot.
    Stap 7
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