Chicken Caesar Garlic Bread

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Garlic bread as the bread, Caesar as the filling. The focaccia rolls get a garlic and parsley butter and go in the oven until the edges are crisp and the middle is soft enough to soak up the dressing. Build them while they're still warm, so the panko chicken is hot and the cos is cold, and the anchovy Caesar has somewhere to go. About 20 minutes, and the sort of sandwich you make once and then keep making. Recipe by Kitty's Kitchen.

_INGREDIENTS:

1 chicken breast
1 cup flour
1 egg, whisked
1 cup panko breadcrumbs
Oil for frying
½ cos lettuce, shredded
Parmesan cheese, grated, to serve
2 Tbsp butter, room temperature
Small handful of parsley, finely chopped
1 small clove of garlic, minced
2 focaccia rolls

_{CAESAR DRESSING:}

2 heaped Tbsp mayonnaise
1 anchovy fillet, finely chopped
1 tsp Worcestershire sauce
Squeeze of lemon juice
1 tsp Dijon mustard
2 Tbsp grated Parmesan cheese
Salt and pepper

_{INSTRUCTIONS:}

Preheat the oven to 200°C.

Slice the chicken breast down the middle so you have two thin fillets. Coat in flour, then egg wash, then panko breadcrumbs.

Place a pan over a medium to high heat and add enough oil to cover the base. Run your fingers under the tap and flick water into the hot oil. If it crackles, you're good to go. Fry for 3 to 4 minutes per side, until golden brown and cooked through. Rest on paper towel.

Add all of the Caesar dressing ingredients to a small bowl and mix until well combined.

For the garlic bread, mix together the butter, garlic and parsley. Slice the focaccia rolls in half and spread the butter over the cut sides. Place onto a lined baking tray and bake for 6 to 8 minutes, until just golden.

Add a generous amount of Caesar dressing to both cut sides of the garlic bread. Top with the crispy chicken and plenty of shredded cos lettuce. Place the lid on top, cut in half and sprinkle over a generous amount of grated Parmesan.

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