Instructions

• Preheat your oven to 400°F (200°C). Make sure it’s ready to finish off the chicken after the pressure cooker steps.
• Season your chicken breasts well with kosher salt and black pepper. Don’t skim here or you’ll miss flavor down the line.
• Dip each breast first into the beaten eggs. This gonna help breadcrumbs glue on nice and firm.
• Coat the chicken with seasoned breadcrumbs mixed with parmesan cheese. Press it down a little so it sticks better.
• Heat 5 to 6 tablespoons of olive oil in a skillet on medium-high. Once it’s hot, sear the chicken breasts until they’re golden brown, about 4 to 5 minutes each side. You’re looking for that golden crust that locks moisture inside.
• Transfer the seared chicken breasts to a baking sheet. Pop them in the preheated oven for 15 to 20 minutes or until the internal temp reaches 165°F (74°C). This step perfects the crispiness and finishes cooking without drying out.
• While the chicken’s in the oven, mix minced garlic with greek yogurt, 2 tablespoons parmesan cheese, 1 tablespoon Dijon mustard, 2 teaspoons red wine vinegar, 1 teaspoon anchovy paste, juice of half a lemon, kosher salt and pepper, and ⅓ cup olive oil. This sauce brings that creamy Caesar flavor you crave.
• Once chicken’s done, slice it up and pile it onto your brioche buns. Slather on the garlic yogurt sauce, add chopped romaine lettuce seasoned with salt and pepper, plus shredded and shaved parmesan. Serve it up hot and fresh.