Crispy Chicken Sandwich with Fried Caper Aioli by Nancy Silverton & Ggiata Restaurant

Preparation

This elegant crispy chicken sandwich was created as a collaboration between HexClad and James Beard Award-winning chef Nancy Silverton for her restaurant Ggiata Delicatessan in Los Angeles. The savory anchovy dressing and the crispy fried caper aioli can be made in advance, making this recipe easy to whip up any night at home.

Make Dressing. In a medium bowl, smash anchovies with a large pinch of salt to make a rough paste. Add garlic, vinegar, and lemon juice. Whisk until smooth. While whisking constantly, slowly stream in olive oil until dressing is thick and emulsified. Season with salt and pepper.
Make Caper Aioli. In a medium bowl, whisk shallot with mayonnaise, parsley, garlic, lemon zest, lemon juice, and mustard until smooth.
In a HexClad 10"/25 cm Hybrid Fry Pan, heat ¼-inch of oil over medium high until oil is shimmering. Pat capers dry with paper towels and then carefully add to oil. Cook, stirring constantly, until capers bloom and are crispy and golden brown, 30 seconds to 1 minute. Using a slotted spoon, transfer crispy capers to a paper towel-lined plate to drain; let cool. Reserve pan and oil.
Stir fried capers into aioli and season with salt and pepper, if needed.
Make Chicken. Between two pieces of parchment paper, pound chicken breasts until ¼ inch/½ cm thick. In a small bowl, combine paprika with cayenne, 1 teaspoon salt and ½ teaspoon pepper. Season both sides of chicken with paprika mixture.
Spread flour in a shallow bowl. In a second shallow bowl, whisk egg until smooth. In a third shallow bowl, season panko with salt and pepper and spread in an even layer. Working with 1 piece at a time, dredge chicken in flour, shaking off any excess. Then dip in egg, letting any excess drip back into the bowl. Finally, coat chicken with panko, pressing on breadcrumbs to help adhere. Transfer to a plate and repeat with remaining chicken.
Heat the pan with the oil over medium-high until oil is shimmering. Working one at a time, add breaded chicken and cook, turning once, until chicken is just cooked through and the crust is golden brown and crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined baking sheet to drain. Season cutlets with salt.
Assemble Sandwiches. In a large bowl, combine radicchio with frisée, arugula, and ¼ cup/60 milliliters of anchovy dressing and toss to coat. Season with salt and pepper and add more dressing, if needed. Remaining dressing can be reserved for another meal.
Generously spread aioli on cut sides of bread. Slice chicken cutlets in half lengthwise on a slight diagonal and arrange on bottom buns. Pile salad on top of chicken. Close sandwiches and cut in half crosswise. Transfer to plates or a platter and eat right away!