Description
A flavorful Chicken Caesar Sandwich featuring crispy chicken cutlets, garlicky buttered toasted bread, and a creamy homemade Caesar dressing tossed with fresh romaine lettuce. Perfect for a satisfying lunch or dinner.
Ingredients
Scale
Chicken Cutlets
- 2 chicken breasts
- 1 egg whisked with a splash of milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup breadcrumbs
- 1/2 cup Panko
- Vegetable oil for frying
Garlic Butter
- 4 tablespoons salted butter, slightly melted
- 2 tablespoons mayo
- 2-3 cloves garlic, minced
- 2-3 tablespoons chopped fresh parsley
- 1/4 cup finely grated Parmesan
Caesar Dressing
- 1/2 cup mayo
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup finely grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon anchovy paste
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, grated
- Salt & pepper, to taste
To Assemble
- 4 hoagies or baguette
- 3-4 cups romaine lettuce, chopped or shredded
Instructions
- Prepare the chicken cutlets: Slice the chicken breasts horizontally into 4-6 thin cutlets. Whisk an egg with a splash of milk, garlic powder, salt, and pepper in a small bowl. In another bowl, combine breadcrumbs and panko. Dip each chicken cutlet first into the egg mixture, then coat with breadcrumbs mixture.
- Fry the chicken: Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat. Fry the breaded cutlets until golden brown and crispy, about 5 minutes. Remove and drain on a paper towel-lined pan.
- Make the garlic butter: In a small bowl, mix the slightly melted butter, mayo, minced garlic, chopped parsley, and grated Parmesan until combined.
- Toast the bread: Split the hoagies or baguette lengthwise and spread the garlic butter generously on the inside of each half. Place in a 450ºF oven or under a broiler for 3-4 minutes until toasted and fragrant.
- Prepare the Caesar dressing: Whisk together mayo, sour cream or Greek yogurt, grated Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, and salt and pepper to taste in a bowl or mason jar until smooth.
- Toss the romaine lettuce: In a large salad bowl, toss 3-4 tablespoons of the Caesar dressing with the chopped or shredded romaine lettuce until well coated.
- Assemble the sandwiches: Layer the crispy chicken cutlets on the toasted bread, add the dressed romaine lettuce, and garnish with extra grated Parmesan cheese if desired. Serve immediately and enjoy.
Notes
- Use Panko breadcrumbs for extra crispiness.
- If anchovy paste is not available, Worcestershire sauce adds some of the umami flavor.
- Greek yogurt can substitute sour cream for a lighter dressing.
- Make sure to slice chicken thinly for even cooking and crisp texture.
- Broiling the bread carefully prevents burning; watch closely during toasting.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
