Chicken Caesar Sandwiches (Print-Friendly Format)
Crispy chicken, Caesar salad, and Parmesan on toasted bread deliver a hearty, flavorful lunch or dinner.
# Ingredients You’ll Need:
→ Chicken Cutlets
01 -
2 boneless, skinless chicken breasts
02 -
1 large egg, whisked with a splash of milk
03 -
0.25 teaspoon garlic powder
04 -
0.25 teaspoon fine sea salt
05 -
0.25 teaspoon freshly ground black pepper
06 -
60 grams (0.5 cup) breadcrumbs
07 -
60 grams (0.5 cup) panko breadcrumbs
08 -
Vegetable oil, for shallow frying
→ Garlic Butter Spread
09 -
56 grams (4 tablespoons) salted butter, slightly melted
10 -
30 grams (2 tablespoons) mayonnaise
11 -
2–3 cloves garlic, finely minced
12 -
2–3 tablespoons freshly chopped parsley
13 -
25 grams (0.25 cup) finely grated Parmesan cheese
→ Caesar Dressing
14 -
120 grams (0.5 cup) mayonnaise
15 -
60 grams (0.25 cup) sour cream or Greek yogurt
16 -
25 grams (0.25 cup) finely grated Parmesan cheese
17 -
1 tablespoon freshly squeezed lemon juice
18 -
1 teaspoon Dijon mustard
19 -
1 teaspoon anchovy paste
20 -
1 teaspoon Worcestershire sauce
21 -
1 clove garlic, grated
22 -
Fine sea salt, to taste
23 -
Freshly ground black pepper, to taste
→ Assembly
24 -
4 hoagie rolls or baguette sections
25 -
3–4 cups romaine lettuce, chopped or shredded
26 -
Extra Parmesan cheese, for grating
# How to Make It:
01 -
Cut the chicken breasts horizontally into 4 to 6 thin fillets. In one bowl, whisk together the egg, a splash of milk, garlic powder, salt, and pepper. In a separate bowl, mix the breadcrumbs and panko. Dip each chicken cutlet into the egg mixture, then coat evenly in the breadcrumb blend.
02 -
Heat approximately 2.5 centimetres of vegetable oil in a shallow pan over medium-high heat. Fry each coated chicken cutlet for about 5 minutes per side, or until golden brown and crisp. Transfer to a paper towel-lined tray to drain excess oil.
03 -
In a small bowl, combine the melted butter, mayonnaise, minced garlic, chopped parsley, and grated Parmesan until uniform.
04 -
Slice each roll in half lengthwise. Spread the garlic butter generously on the cut sides. Place under a hot grill or in a 230°C oven for 3–4 minutes until golden and crisp.
05 -
In a bowl or mason jar, whisk together mayonnaise, sour cream or Greek yogurt, grated Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper until emulsified.
06 -
In a large bowl, combine chopped romaine with 3 to 4 tablespoons of the Caesar dressing and toss well.
07 -
Layer crispy chicken cutlets and dressed romaine on the toasted bread bases. Finish with additional grated Parmesan. Enclose with the top halves and serve immediately.
# Extra Tips:
01 -
For optimal crispiness, let the cooked chicken rest briefly after frying to prevent steaming inside the sandwich.