Hail, Caesar!

not the Roman emperors, but that delicious garlicky, chock full of Parmesan salad flavor that tastes so good on not only romaine but appetizers, entrees and this delicious variation of a club sandwich…

Fried Chicken Caesar Club


2 skinless, boneless chicken breasts,
sliced in half lengthwise to create
four thinner cutlets and then
slightly pounded
1 cup buttermilk, plus a little more for
2 cloves garlic, finely minced
1 cup AP flour mixed with 1/2 cup rice
1 tsp black pepper
1 tsp powdered garlic
1 tsp powdered onion
1/2 tsp paprika
1/2 tsp oregano
1/4 tsp basil
Peanut oil, for frying
1/4 cup shredded parmesan cheese
4 slices mozzarella cheese
4 Ciabatta rolls, sliced and lightly
Romaine leaves, for topping
Tomato slices, for topping
4 strips bacon, cut in half and fried

Creamy Caesar Sauce:

3/4 cup sour cream
1/3 cup mayonnaise
1/4 cup grated parmesan cheese
2 garlic cloves
2 tsp of lemon juice
1/2 tsp coarse black pepper
1/4 tsp sea salt

Optional: Some feel Caesar isn’t a true Caesar without a little anchovy paste. Personally, I can take it or leave it but, feel free to add to your taste if you are an anchovy fan:)


Place the 4 chicken cutlets into a food storage bag or a bowl, and pour over the buttermilk. Add in a teaspoon of salt and the minced garlic cloves. Pour the marinade into the chicken breasts, and allow them to marinate for at least 20 minutes. To the flours add in the black pepper, powdered garlic and onion, paprika, oregano, basil, cayenne pepper, and 1½ teaspoons of salt into a large bowl. Double dredge each chicken cutlet, first in the flour, then into some buttermilk and once again into the flour mixture. Add enough oil to a deep, heavy bottomed frying pan, so that the oil is at least 1 1/2″ deep.
Fry cutlets in the preheated medium high heat oil, two of the breasts at a time, allowing them to fry for a total of about 6 minutes, about 3 minutes per side until crispy golden brown and juices run clear when poked with a fork. Allow all the chicken to drain and rest on a paper towel-lined plate for a couple of minutes. Top each fried chicken breast with about a tablespoon of shredded parmesan cheese, then lay a slice of the mozzarella cheese over that; place the cheese-topped chicken breasts onto a foil-lined baking pan, and place them into the toaster oven on a broil just enough to melt the cheese. Assemble the sandwiches by slathering on a good amount of the Creamy Caesar Sauce on the insides of both the top and bottom of the Ciabatta rolls, then lay a leaf or two of romaine on the bottom bun, followed by a chicken filet, tomato slices, then 2 bacon halves, then the roll top.

Creamy Caesar Sauce:
Place all ingredients into the blender or a food processor, and process until completely smooth and creamy; store in a covered container, and keep any extra in fridge.

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