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Crispy Chicken Schnitzel Caesar in a Roasted Garlic Bread Bun
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Crispy Chicken Schnitzel Caesar in a Roasted Garlic Bread Bun

1 godz. 15 minPorcje: 4Nutri-Score D€€
od @recipeincaption27 importówugotowano 0 razy
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Składniki

4 osoby
  • Portuguese buns (sliced open-faced)Piekarnia4 kawałki
  • garlic heads (tops sliced off, roasted)Warzywa i owoce2 kawałki
  • chicken breasts (halved and flattened into 4 cutlets)Mięso2 kawałki
  • panko breadcrumbsPiekarnia60 g
  • garlic dip (divided between egg wash and assembly)Produkty świeże90 g
  • unsalted butter (softened)Nabiał113 g
  • fresh parsley (chopped)Warzywa i owoce6 g
  • romaine lettuce heart (chopped)Warzywa i owoce1 kawałek
  • all-purpose flourProdukty zbożowe120 g
  • eggs (beaten)Nabiał2 kawałki
  • olive oil (for roasting the garlic)Spiżarnia15 ml
  • neutral oil (for pan-frying)Spiżarnia120 ml
  • salt (to taste)Przyprawy5 g
  • black pepper (to taste)Przyprawy4 g
  • parmesan cheese (grated, plus extra for serving)Nabiał100 g
  • garlic cloves (minced, for the dressing)Warzywa i owoce3 kawałki
  • seasoning salt (for the dressing)Przyprawy5 g
  • worcestershire sauce (for the dressing)Spiżarnia5 ml
  • tabasco (for the dressing)Spiżarnia2,5 ml
  • egg yolk (for the dressing)Nabiał1 kawałek
  • dijon mustard (for the dressing)Spiżarnia2,5 ml
  • red wine vinegar (for the dressing)Spiżarnia15 ml
  • lemon (juiced, for the dressing)Warzywa i owoce0,5 kawałki
  • extra virgin olive oil (for the dressing)Spiżarnia60 ml

na porcję

Wartości odżywcze

733kcal

Węglowodany
44 g
Białko
33 g
Tłuszcz
48 g
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Przybory

  • Piekarnik
  • Patelnia
  • Miska ×3
  • Trzepaczka
  • Kratka do studzenia
  • Blacha do pieczenia

krok po kroku

Przygotowanie

  1. Preheat the oven

    • Preheat the oven to 205 °C.
    Krok 1

  2. Roast the garlic

    • Slice about a quarter off the top of each garlic head.
    • Pour a splash of olive oil on each, add a pinch of salt and wrap in foil.
    • Roast in the oven until soft and golden.
    Krok 2

  3. Set up the breading station

    • Bowl one: flour mixed with salt and pepper.
    • Bowl two: beaten eggs whisked with garlic dip.
    • Bowl three: panko breadcrumbs.
    Krok 3

  4. Bread the cutlets

    • Coat each cutlet in the flour, then drench in the egg wash, then press into the breadcrumbs.
    Krok 4

  5. Fry the schnitzels

    • Heat a generous layer of neutral oil in a large pan over medium heat.
    • Fry the cutlets until golden brown and cooked through, turning once.
    • Drain on a wire rack or paper towel.
    Krok 5

  6. Make the caesar dressing

    • Mash the minced garlic with seasoning salt and pepper into a paste.
    • Whisk in the worcestershire sauce, dijon, egg yolk and tabasco.
    • Stir in the lemon juice and red wine vinegar, then slowly stream in the olive oil while whisking vigorously until emulsified.
    Krok 6

  7. Lower the oven and make the garlic butter

    • Remove the roasted garlic and lower the oven to 175 °C.
    • Squeeze out the garlic cloves and mash with the butter, parsley, salt and pepper.
    Krok 7

  8. Toast the buns

    • Spread the garlic butter evenly over the open buns.
    • Top each with a generous shaving of parmesan.
    • Bake until toasted to your liking.
    Krok 8

  9. Toss the salad

    • Toss the chopped romaine with the caesar dressing.
    Krok 9

  10. Assemble the sandwiches

    • Spread garlic dip on each bun.
    • Add a chicken cutlet, then a generous handful of caesar salad.
    • Finish with a snowfall of parmesan and serve immediately.
    Krok 10
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