Crispy Caper Chicken Sandwich With Homemade Mayonna

Name: Crispy Caper Chicken Sandwich With Homemade Mayonnaise Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Place flour in second plate.
3
Beat eggs in large shallow dish or pie plate.
4
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.
5
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.
6
Add 2 cutlets to now empty skillet and cook until golden, about 3 minutes per side. Transfer to prepared tray.
7
Discard oil, wipe out skillet, and add remaining oil. Heat until just smoking. Repeat cooking procedure with remaining 2 cutlets.
8
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.
9
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.
10
Arrange one cutlet in each roll, spread with mayo, and sprinkle with fried capers. Serve.

1186

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Crispy Caper Chicken Sandwich With Homemade Mayonnaise Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Caper Chicken Sandwich With Homemade Mayonnaise Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions