Description
These Chicken Caesar Sandwiches combine crispy fried chicken cutlets with a creamy homemade Caesar dressing, fresh romaine lettuce, and toasted garlic buttered bread for a flavorful, satisfying meal perfect for 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
- ½ cup breadcrumbs
- ½ cup Panko breadcrumbs
- Vegetable oil for frying
Garlic Butter
- 4 Tablespoons salted butter (slightly melted)
- 2 Tablespoons mayonnaise
- 2–3 cloves garlic (minced)
- 2–3 Tablespoons chopped fresh parsley
- ¼ cup finely grated Parmesan cheese
Caesar Dressing
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ¼ 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 and pepper to taste
Sandwich Assembly
- 4 hoagies or baguette
- 3–4 cups romaine lettuce (chopped or shredded)
Instructions
- Prepare the chicken cutlets: Slice the chicken breasts horizontally to create 4-6 thin cutlets. In a small bowl, whisk together the egg, a splash of milk, garlic powder, salt, and pepper. In another bowl, combine the regular breadcrumbs and Panko. Dip each cutlet first into the egg mixture, then coat thoroughly with the breadcrumb mixture. Fry the breaded chicken cutlets in about 1 inch of vegetable oil over medium-high heat for approximately 5 minutes until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Make the garlic butter and toast the bread: In a small bowl, mix the slightly melted salted butter with mayonnaise, minced garlic, chopped parsley, and finely grated Parmesan cheese. Split the hoagie or baguette rolls lengthwise and spread the garlic butter mixture evenly on the insides. Place the bread halves in a preheated oven at 450ºF or under a broiler and toast for 3 to 4 minutes until golden and fragrant.
- Prepare the Caesar dressing and toss the salad: Combine the mayonnaise, 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 and whisk until smooth. In a large salad bowl, toss the chopped romaine lettuce with 3-4 tablespoons of the prepared dressing to coat evenly.
- Assemble the sandwiches: Layer the fried chicken cutlets on the toasted bread, add the dressed romaine lettuce, and sprinkle extra grated Parmesan cheese on top. Close the sandwich and serve immediately for the best texture and flavor.
Notes
- For a lighter version, you can bake the chicken cutlets instead of frying them, but they won’t be as crispy.
- If you don’t have anchovy paste, you can substitute with a splash of soy sauce or omit it for a milder flavor.
- Use Greek yogurt instead of sour cream in the dressing for a tangier and lower-fat option.
- To make the sandwich ahead, keep the components separate and assemble just before serving to prevent sogginess.
- Use fresh Parmesan for better flavor than pre-grated packets.
Keywords: Chicken Caesar Sandwich, Fried Chicken Cutlets, Garlic Butter Bread, Homemade Caesar Dressing, Easy Sandwich Recipe