Ingredients
Directions
- 1
Marinate pepperoncinis: Drain a jar of sliced pepperoncinis. Mix them with buttermilk, 1 tsp each of garlic powder, onion powder, and paprika. Refrigerate until ready to fry.
- 2
Breading: Blend 2 pints of croutons in a food processor until fine. Combine with 1 pint flour and the same spice mix from the marinade. Set aside.
- 3
Caesar Dressing: Mash 2 anchovies and 2 garlic cloves into a paste. Whisk with 2 egg yolks, 1 tbsp Dijon mustard, 1 tbsp red wine vinegar, juice of ½ lemon, and 1.5 tsp Worcestershire sauce. Slowly stream in 1.5 cups olive oil while whisking until emulsified. Stir in 3 oz grated Parmigiano Reggiano and 2 tbsp mayo. Season with salt and pepper.
- 4
Chicken Cutlets: Pound 4 chicken breasts thin. Set up a breading station with 6 beaten eggs. Add 13 oz panko to another tray, seasoning with 2 tbsp Italian seasoning, 3 oz Parmigiano Reggiano, salt, and pepper. Coat chicken in egg, then press into panko. Fry in olive oil until golden. Drain on a wire rack and salt immediately.
- 5
Fried Pepperoncinis: Heat oil to 375°F. Toss drained pepperoncinis in the breadcrumb mix. Fry until crispy, about 2-3 minutes. Drain and salt.
- 6
Buffalo Sauce: Melt 3 tbsp butter. Mix with 1 cup Frank’s Red Hot. Keep warm.
- 7
Sub Roll: Toast a 12” sub roll. Slice it down the middle, keeping one side intact.
- 8
Assemble: Toss chicken cutlets in buffalo sauce. Layer them in the sub. Add Caesar-dressed romaine. Top with fried pepperoncinis. Wrap in foil, slice, and serve.
