Spicy & Crispy Chicken Caesar Club with Melted Parmesan & Mozzarella Cheeses, Creamy Garlic-Parmesan Sauce, Bacon, Fresh Greens & Sliced Tomatoes, with Sea Salt Oven Fries

• Meat

  • 2 Chicken breasts, skinless boneless
  • 4 strips Crispy bacon

• Produce

  • 2 cloves Garlic
  • 1 tsp Garlic, granulated
  • 2 Garlic cloves
  • 1 Lemon, Zest of
  • 1 tsp Onion, granulated
  • 1 Romaine, leaves
  • 2 Russet potatoes, large
  • 1 Tomato, slices

• Condiments

  • 1 Garlic-parmesan sauce, Creamy
  • 2 tsp Lemon juice
  • 1 Tabasco sauce

• Baking & Spices

  • 1 tsp Black pepper
  • 1 Black pepper, freshly-cracked
  • 1/4 tsp Cayenne pepper
  • 1 1/2 cups Flour
  • 1/2 tsp Italian seasoning
  • 3/4 tsp Paprika
  • 1/2 tsp Pepper, Freshly cracked
  • 1 Salt
  • 1/4 tsp Salt
  • 2 Sea salt

• Oils & Vinegars

  • 1 Olive oil
  • 1 Peanut oil

• Bread & Baked Goods

  • 4 Buns, toasted

• Dairy

  • 1 cup Buttermilk
  • 4 slices Mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 1/4 cup Parmesan cheese, grated
  • 1 cup Sour cream

• Other

  • ¼ cup, plus 2 tablespoons, mayonnaise

Found on thecozyapron.com

Description

Ingredients

• 2 skinless, boneless chicken breasts, sliced in half lengthwise to create 4, thinner cutlets
• 1 cup buttermilk, plus 1 tablespoon, divided use
• Tabasco sauce
• Salt
• 2 cloves garlic, pressed through garlic press
• 1 ½ cups flour
• 1 teaspoon black pepper
• 1 teaspoon granulated garlic
• 1 teaspoon granulated onion
• ½ teaspoon paprika
• ½ teaspoon Italian seasoning
• ¼ teaspoon cayenne pepper (or more, if you like it “extra spicy”)
• Peanut oil, for frying
• ¼ cup grated or shredded parmesan cheese
• 4 slices mozzarella cheese
• 4 buns, toasted
• Creamy Garlic-Parmesan Sauce (recipe below)
• Romaine leaves, for topping
• Tomato slices, for topping
• 4 strips crispy bacon, cut in half, for topping
• Sea Salt Oven Fries (recipe below)
• 1 cup sour cream
• ¼ cup, plus 2 tablespoons, mayonnaise
• ¼ cup grated parmesan cheese
• 2 garlic cloves
• Zest of 1 lemon
• 2 teaspoons of lemon juice
• ½ teaspoon freshly cracked pepper
• ¼ teaspoon salt, plus an extra pinch, if needed
• 2 large russet potatoes (washed, scrubbed and dried), cut lengthwise into 4th ‘s, then sliced into thick matchsticks
• Olive oil
• Sea salt
• Freshly cracked black pepper
• ¼ teaspoon paprika

Directions

• -Place the 4 chicken cutlets into a medium-size bowl, and pour over the buttermilk; next, add in as many dashes of Tabasco sauce as you’d like (I like mine spicy, so I added quite a few), followed by 1 teaspoon of salt and the pressed garlic cloves; using your hands, mix the marinade into the chicken breasts, and allow them to marinate for at least 20 minutes, or up to 24 hours.
• -Place all ingredients into the bowl of a food processor, and process until completely smooth and creamy; store in a covered container, and keep any extra in fridge.
• -Preheat the oven to 400°; line a baking sheet with foil that has been misted with cooking spray.