Crispy Caper Chicken Sandwich with Homemade Mayonnaise Recipe

Name: Crispy Caper Chicken Sandwich with Homemade Mayonnaise Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 4 sandwiches
Ingredients: 3 slices white sandwich bread, torn into pieces; 2 tablespoons unsalted butter, cut into small pieces and chilled; 1 tablespoon finely grated lemon zest; 1 small garlic clove, minced; 6 tablespoons nonpareil capers, drained; Salt and pepper; 1/3 cup all-purpose flour; 2 large eggs, at room temperature; 4 thin-cut chicken cutlets; 3/4 cup olive oil; 1 large egg yolk, at room temperature; 2 teaspoons Dijon mustard; 2 teaspoons lemon juice; Salt and pepper; 2/3 cup vegetable oil; 4 sturdy rolls, split in half; 2 tablespoons unsalted butter, softened

Feel free to use your favorite brand of store-bought mayo here, but really, the homemade kind is so much better.

You'll need a 2.5 ounce jar of nonpareil capers for this recipe.

Crispy Caper Chicken Sandwich with Homemade Mayonnaise Recipe

Prep 20 mins

Cook 30 mins

Active 40 mins

Setting Time 5 mins

Total 55 mins

Makes 4 sandwiches

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For the Chicken:

3 slices white sandwich bread, torn into pieces
2 tablespoons unsalted butter, cut into small pieces and chilled
1 tablespoon finely grated lemon zest
1 small garlic clove, minced
6 tablespoons nonpareil capers, drained
Salt and pepper
1/3 cup all-purpose flour
2 large eggs, at room temperature
4 thin-cut chicken cutlets
3/4 cup olive oil

For the Mayonnaise:

1 large egg yolk, at room temperature
2 teaspoons dijon mustard
2 teaspoons lemon juice
Salt and pepper
2/3 cup vegetable oil

For the Assembly:

4 sturdy rolls, split in half
2 tablespoons unsalted butter, softened

For the Chicken: Pulse bread, 2 tablespoons butter, lemon zest, garlic, 2 tablespoons capers, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until mixture becomes fine crumbs. Transfer to plate.
Place flour in second plate.
Beat eggs in large shallow dish or pie plate.
Pat chicken dry with paper towels and season with salt and pepper. Dredge each cutlet in flour, shaking off excess. Dip in egg, then press into bread crumb mixture to evenly coat. Transfer breaded cutlets to plate and allow to set 5 minutes.
Meanwhile, line baking sheet with 2 layers paper towels. Heat half of oil in large nonstick skillet over medium-high heat until just beginning to smoke. Add remaining 1/4 cup capers and fry until puffed and golden, 2 to 3 minutes. With spatula, transfer to prepared baking sheet.
Add 2 cutlets to now empty skillet and cook until golden, about 3 minutes per side. Transfer to prepared tray.
Discard oil, wipe out skillet, and add remaining oil. Heat until just smoking. Repeat cooking procedure with remaining 2 cutlets.
For the Mayonnaise: In large bowl, whisk together yolks, mustard, 1/8 teaspoon salt, 1/8 teaspoon pepper, and lemon juice. In a slow, steady stream, pour in oil while whisking quickly and vigorously until mixture is smooth and creamy.
To Assemble: Discard oil and wipe out skillet. Spread cut sides of rolls with butter. Arrange 2 rolls butter-side down on skillet and toast over medium heat until golden, about 3 minutes. Repeat with remaining rolls.
Arrange one cutlet in each roll, spread with mayo, and sprinkle with fried capers. Serve.

Special equipment

food processor, large plates, large shallow dish or pie plate, large nonstick skillet, spatula, baking sheet, paper towels

Nutrition Facts (per serving)
5411	Calories
426g	Fat
201g	Carbs
196g	Protein

Nutrition Facts
Amount per serving
Calories	5411
% Daily Value*
Total Fat 426g	547%
Saturated Fat 91g	457%
Cholesterol 1602mg	534%
Sodium 4167mg	181%
Total Carbohydrate 201g	73%
Dietary Fiber 15g	52%
Total Sugars 11g
Protein 196g
Vitamin C 12mg	62%
Calcium 721mg	55%
Iron 23mg	129%
Potassium 1933mg	41%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.