Chicken Caesar Sandwich

Panino di Zio Cesare


4 individual skinless, boneless Chicken Breasts, about 5 or 6 ounces each
¾ cup Flour
1 teaspoon Salt
½ teaspoon freshly ground Black Pepper
1 cup plain Breadcrumbs
1 Tablespoon finely grated Parmesan Cheese
1 Tablespoon Romano Cheese
¼ teaspoon Thyme
½ teaspoon Oregano
2 large eggs
4 - 6 large leaves of Romaine lettuce, trimmed, washed and dried
8 slices of Sourdough bread
Ceasar Sandwich Spread
Serves 4
Printable Version
Remove the tenderloin from the underneath side of each breast and reserve for another use.
Place the breasts between two pieces of wax paper and pound to an even thinness of roughly ¼ inch (not any thinner).
Place the flour, salt and pepper in a bowl. Combine well.
Place the breadcrumbs, two cheeses and herbs in a second bowl. Combine well.
Place the eggs in a third bowl and whisk well.
Dip one breast completely into the whisked eggs. Lift out, letting all excess egg drip off. Place in the flour mixture. Turn so that both sides are completely covered. Shake off excess flour. Dip again in the egg mixture. Let excess drip off (quickly). Place in the breadcrumb mixture and coat well. Spoon breadcrumbs over the breast and pat well to form a solid coat on both sides. Remove to a clean plate.
Repeat with remaining breasts.
In a large deep saute pan, heat 3 Tablespoons of oil over medium high heat. When the oil is hot, add 2 breasts (do not crowd the pan), and saute until well browned on each side, about 2 - 3 minutes per side.
Add 1 more Tablespoon of oil and repeat with remaining 2 breasts. Slice each breast on the diagonal into ½ inch wide pieces.
Lay out two slices of bread per sandwich. Spread 2 teaspoons of Caesar Sandwich Spread on each slice. Place the slices from one breast on top of one piece of bread. Spoon 1 - 2 more teaspoons of sauce on top of the breast. Top with one to two pieces of Romaine Lettuce, cut to fit the bread. Cover with second slice of bread spread with the Caesar Sandwich Spread and serve immediately.
Chef's Tip:
A delicious variation of this sandwich:
Take jarred or fresh roasted red peppers. Cut into ¼ inch strips. (About 1 Tablespoon of strips per sandwich.) If jarred, rinse and dry well. Sprinkle with ½ teaspoon of balsamic vinegar per sandwich. Add to sandwich between chicken and lettuce.
Chef’s Tip 2 : Use a very good dense sourdough bread, sliced about ½ inch thick
You can bread and sautéed the chicken’s tenderloins in the same way as the breasts… even though they are not needed for the sandwiches. (They make a nice hors d’hoeuvre - like chicken fingers - dipped in the Ceasar spread (as a dip it should be thinned, however.)
©2013 Nick Stellino Productions