Difficulty Hard
Cook Time 1 hr+
Heat None
Components 5 components
A refined take on the Caesar salad, this sub features a Parmesan-heavy homemade Caesar dressing loaded with lemon and anchovy, draped over crispy fried chicken. Crisp romaine hearts, fine crouton crumbles, and shaved Parmigiano-Reggiano pile on top, while a roasted garlic feta cream cheese spread on the bottom sub roll adds tangy, creamy depth to every bite.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken cutlet1/2 cup buttermilk1 large egg1/4 cup all-purpose flour1/4 cup potato starch1 tablespoon chicken bouillon powder1/2 teaspoon garlic powder1/2 teaspoon dried parsley1/2 teaspoon salt1/4 teaspoon black pepper2 quarts (for heating) beef tallow or lard for fryingParmesan-Heavy Caesar Dressing 1 pasteurized egg yolk1 teaspoon anchovy paste1 tablespoon fresh lemon juice1 teaspoon fresh lemon pulp (from squeezed lemon)1/2 teaspoon Dijon mustard1 clove fresh garlic, minced1/4 cup extra virgin olive oil1/4 cup grated Parmesan cheese1/4 teaspoon Worcestershire sauce1/4 teaspoon salt1/8 teaspoon black pepperRoasted Garlic Feta Cream Cheese Spread 2 oz cream cheese, softened2 oz fresh goat cheese1/4 cup feta cheese, crumbled3 cloves roasted garlic cloves, mashed3 tablespoons roasted red peppers, diced1/4 teaspoon Italian seasoningpinch saltpinch black pepperItalian Arugula Slaw 1/2 cup baby arugula1/2 cup shredded red cabbage1/4 cup cherry tomatoes, halved2 tablespoons thinly sliced red onions2 tablespoons feta cheese, crumbled2 tablespoons pepperoncini peppers, sliced2 tablespoons cherry peppers, sliced2 tablespoons Genoa salami, chopped2 tablespoons crushed croutons2 tablespoons mayonnaise1 tablespoon red wine vinegar1 tablespoon extra virgin olive oil1/2 teaspoon Italian seasoningto taste saltto taste black pepperPepperoni Cherry Tomato Jam 1/4 cup pepperoni, finely diced1/2 cup cherry tomatoes, quartered2 tablespoons sun-dried tomatoes, chopped1/4 cup yellow onion, finely diced2 cloves garlic, minced1 tablespoon brown sugar1 teaspoon red wine vinegar1/2 teaspoon Italian seasoning1/4 teaspoon red pepper flakesto taste saltToppings & Assembly 1 Italian sub roll, split 1 tablespoon unsalted butter, softened Italian Arugula Slaw Pepperoni Cherry Tomato Jam Roasted Garlic Feta Cream Cheese Spread Parmesan-Heavy Caesar Dressing Fresh romaine hearts (3-4 leaves, torn) Fine crouton crumbles Shaved Parmigiano-Reggiano (1 oz) Fresh cracked black pepper Directions 1 In a medium bowl, whisk together pasteurized egg yolk, anchovy paste, lemon juice, lemon pulp, Dijon mustard, and minced garlic for about 30 seconds until smooth. 2 While whisking constantly, slowly drizzle in olive oil in a steady stream over 1-2 minutes until an emulsion forms and the dressing thickens. 3 Whisk in grated Parmesan cheese, Worcestershire sauce, salt, and black pepper. 4 The dressing should be thick and noticeably cheesy. Set aside. 5 In a small bowl, combine softened cream cheese and fresh goat cheese, mixing until smooth. 6 Fold in crumbled feta cheese, mashed roasted garlic cloves, and diced roasted red peppers. 7 Stir in Italian seasoning. 8 Season with salt and black pepper. Set aside. 9 In a small skillet over medium heat, cook diced pepperoni for 2-3 minutes until it renders fat and begins to crisp. 10 Add finely diced onion and minced garlic, cooking for 2 minutes until softened. 11 Add quartered cherry tomatoes, chopped sun-dried tomatoes, brown sugar, Italian seasoning, and red pepper flakes. 12 Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until tomatoes break down and mixture becomes thick and jammy. 13 Season with salt. Remove from heat and cool slightly. 14 In a large bowl, combine baby arugula, shredded red cabbage, halved cherry tomatoes, sliced red onions, and crumbled feta cheese. 15 Add sliced pepperoncini peppers, sliced cherry peppers, chopped salami, and crushed croutons. 16 In a small bowl, whisk together mayonnaise, red wine vinegar, extra virgin olive oil, and Italian seasoning. 17 Pour dressing over vegetables and toss to coat evenly. 18 Season with salt and black pepper. Refrigerate until ready to serve. 19 Pound the chicken cutlet to an even 3/4-inch thickness. 20 In a shallow bowl, whisk together buttermilk and egg. 21 In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, garlic powder, dried parsley, salt, and black pepper. 22 Submerge chicken in wet batter for at least 15 minutes (or up to 4 hours refrigerated). 23 Remove from wet batter and dredge thoroughly in dry batter, pressing gently to adhere. For extra crunch, dip back in wet batter and dredge again. 24 Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet. 25 Carefully place breaded chicken into hot oil and fry for 6-7 minutes until golden brown and internal temperature reaches 165°F. 26 Remove with slotted spoon and drain on a wire rack. 27 Butter both halves of the sub roll and toast on a griddle or skillet for 1-2 minutes until golden. 28 Spread Roasted Garlic Feta Cream Cheese Spread on the bottom sub roll. 29 Spoon a generous layer of Pepperoni Cherry Tomato Jam over the spread. 30 Place the fried chicken on top of the jam. 31 Spoon Parmesan-Heavy Caesar Dressing generously over the chicken. 32 Pile torn romaine leaves over the chicken. 33 Drizzle any remaining Caesar dressing over the romaine. 34 Sprinkle fine crouton crumbles and shaved Parmigiano-Reggiano on top. 35 Top with Italian Arugula Slaw. 36 Finish with fresh cracked black pepper. 37 Place top bun and serve immediately while hot.
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