08/29/2026
The only thing better than this Chicken Caesar Sandwich is that you can now find Graza Mayo and aioli at Fareway Stores !
RECIPE
Chicken Cutlets
4 boneless, skinless chicken thighs
1 cup all-purpose flour
2 eggs
2 Tbsp Graza Mayo
2 cups panko breadcrumbs
Salt + black pepper
Oil, for frying
Caesar Dressing
1/2 cup Graza Garlic Aioli
1 tsp anchovy paste
1 Tbsp rice vinegar
1 Tbsp fresh lemon juice
1/3 cup finely grated Parmesan
2 Tbsp chopped chives
Lots of freshly cracked black pepper
To Make:
Set up a 3-step breading station.
1. Season the chicken thighs with salt and pepper, then dredge in flour.
2. Whisk the eggs with the Graza Mayo until smooth and coat the chicken in the egg mixture.
3. Finish in panko, pressing firmly so the breadcrumbs stick.
Heat your frying oil to 350°F. Fry the chicken until deeply golden and crispy and the internal temperature reaches 165°F. Transfer to a rack and season immediately with a little more salt.
For the Caesar dressing, add the Graza Garlic Aioli, anchovy paste, rice vinegar, lemon juice, Parmesan, chives, and black pepper to a bowl and whisk until combined.
Pile the crispy chicken onto your favorite sandwich bread with plenty of Caesar dressing. Add shredded romaine and an extra shower of Parmesan if you want to take it all the way.
Crispy. Garlicky. Salty. Caesar-y.
