Caesar Salad Chicken Sandwich

• servings: makes 4 sandwiches

Ingredients

4 Sub rolls of choice

1lb chicken tenderloins, tenderized

2 hearts romaine lettuce, washed, dried, chopped

Fresh grated parmesan

Lemon, juiced

Flour for breading

For garlic butter

2 heads of garlic, roasted

1 tbsp parsley, finely chopped

8 tbsps unsalted butter, softened

1/8 cup fresh parmesan, grated

Salt and pepper

full recipe can be found at http://rachaellsrecipes.com

Directions

INSTRUCTIONS

Making the sandwiches

1. Preheat oven 350°F. In a small bowl, combined all garlic butter ingredients. Set aside. Slice and slightly hollow out sub rolls. Spread garlic butter on inside of rolls and add extra grated parmesan. Place open side up on baking sheet. Bake for 10-15 minutes, or until buttered tops are golden and bread is toasted. Optional - Broil on high for 2-3 minutes to make tops extra toasty.

2. Meanwhile, prepare breading station; flour, caesar dressing, 2 tbsps water mixed in, breadcrumbs. Bread cutlets.

3. In a large pan, coat bottom with avocado oil and preheat over medium heat. Tip: to test if oil is hot enough, sprinkle a pinch of breadcrumbs in the oil, if they sizzle then the oil is ready for frying. Fry cutlets until golden brown on each side. Place cooked cutlets on plate lined with paper towel to absorb excess oil.

4. Prepare salad. Toss chopped romaine in dressing of choice. If using store bought dressing, I always add fresh lemon juice and parmesan to give it more life/flavor.

5. Assemble sandwiches -> crunchy sub roll, cutlet, salad, and extra parmesan. Enjoy!

Roasting garlic

1. Preheat oven to 425°F. Cut head of garlic across equator. Place bottoms on a large sheet of foil. Drizzle with olive oil, salt and pepper. Bake for 30-45 minutes, garlic cloves will be golden brown.