Crispy Chicken Caesar Sammy Recipe

Prep chicken

If chicken breasts are thick, butterfly or pound to an even 1/2 inch thickness. Pat dry with paper towels.

Marinate

In a shallow dish combine buttermilk, garlic powder, 1 tsp salt and 1/2 tsp pepper. Add chicken, coat thoroughly, cover and refrigerate for at least 30 minutes (up to 4 hours).

Breading station

Set up three shallow bowls: (1) flour mixed with cornstarch, paprika, dried oregano and a pinch of salt; (2) beaten eggs with 2 tbs milk; (3) reserved plain flour for double-dip (optional). Remove chicken from buttermilk, let excess drip off. Dredge in flour mixture, dip in egg, then back in flour mixture, pressing to adhere.

Fry chicken

Heat a 10-12 inch skillet over medium-high and pour enough vegetable oil to reach about 1/4 inch depth (about 1 cup). Heat until oil registers 350°F (175°C) or a small breadcrumb sizzles on contact. Fry chicken breasts 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain; keep warm in a 200°F oven if making ahead.

In a bowl whisk together mayonnaise, grated Parmesan/Romano, anchovy paste, minced garlic, Dijon mustard, lemon juice, Worcestershire, olive oil, 1/4 tsp salt and 1/4 tsp pepper until smooth. Taste and adjust salt, pepper or lemon as needed. Refrigerate until assembly.

In a small saucepan combine balsamic vinegar and brown sugar (if using). Bring to a gentle simmer over medium heat, then reduce heat to maintain a low simmer. Cook, stirring occasionally, until reduced by about half and syrupy (6-10 minutes). Remove from heat and let cool — it will thicken more as it cools.

Toss greens

In a large bowl combine chopped kale and arugula. Add about 3-4 tablespoons of the prepared Caesar dressing and toss until evenly coated. Taste and add more dressing if desired. Season lightly with a pinch of salt and pepper.

Toast rolls

Split sandwich rolls and lightly butter cut sides. Toast in a skillet over medium heat until golden and crisp, about 1-2 minutes per side.

Top chicken with mozzarella

Place each fried chicken breast on a baking sheet. Top each with 2 oz (approx.) mozzarella. Broil on high for 1-2 minutes just until cheese melts and bubbles (watch carefully).

Assemble sammy

Place a dressed kale-arugula mixture on the bottom half of each toasted roll. Set the melted-mozzarella-topped chicken breast on the greens. Sprinkle 1 tablespoon grated Romano over the chicken. Drizzle 1-2 teaspoons balsamic reduction over the top. Close sandwich with the top roll.

Final seasoning & serve

Slice sandwich if desired and finish with a light crack of black pepper. Serve immediately with extra dressing/balsamic on the side.

All components should be timed so chicken is hot when assembled: you can make the dressing and balsamic reduction up to 2 days ahead. Keep fried chicken warm in a low oven and broil cheese just before assembly for best texture.