Description
Delicious and crispy Chicken Caesar Sandwiches featuring golden fried chicken cutlets, homemade garlic butter toast, and creamy 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
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ 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 Chicken Cutlets: Slice the chicken breasts in half or thirds horizontally to create 4-6 thin cutlets. In a small bowl, whisk together the egg, splash of milk, garlic powder, salt, and pepper. Place breadcrumbs and Panko combined in another bowl. Dip each cutlet first in the egg mixture, then coat with the breadcrumbs.
- Fry Chicken: Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat. Fry the breaded chicken cutlets until golden brown and crispy, about 5 minutes. Drain excess oil on a paper towel-lined pan and set aside.
- Make Garlic Butter: In a small bowl, mix the slightly melted butter with mayo, minced garlic, chopped parsley, and grated Parmesan until well combined.
- Toast Bread: Slice the hoagies or baguettes lengthwise. Spread the garlic butter generously on the inside of each half. Toast the bread in a 450ºF oven or under a broiler for about 3-4 minutes until lightly golden and fragrant.
- Prepare Caesar Dressing: Whisk together mayo, sour cream or Greek yogurt, grated Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper in a bowl or mason jar until smooth and creamy.
- Toss Salad: In a large salad bowl, toss the chopped romaine lettuce with 3-4 tablespoons of the Caesar dressing until evenly coated.
- Assemble Sandwiches: Layer the toasted garlic bread with fried chicken cutlets, dressed romaine salad, and an extra grating of Parmesan cheese. Serve immediately and enjoy!
Notes
- Use panko breadcrumbs for extra crispiness on the chicken cutlets.
- You can substitute sour cream with Greek yogurt in the dressing for a tangier flavor.
- Adjust garlic butter ingredients according to your taste for a milder or stronger garlic flavor.
- For a lighter version, bake the chicken cutlets instead of frying.
- Add anchovy paste gradually to control the saltiness and umami depth in the dressing.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
