Crispy Chicken Caesar Sandwich
Elevate your lunch or dinner with this incredible Crispy Chicken Caesar Sandwich! Perfectly golden, crispy chicken cutlets are piled onto garlicky, buttery toasted bread with crunchy romaine lettuce tossed in a creamy, tangy Caesar dressing. It's easy to make and delivers epic flavor.
Equipment
- Shallow pan or Skillet
- Small bowls
- Large bowl
- Broiler or Oven
- Paper towel-lined pan
Ingredients
For the Chicken Cutlets
- 2 boneless chicken breasts sliced thin
- 1 egg whisked with a splash of milk
- 0.25 tsp garlic powder
- 0.25 tsp salt
- 0.25 tsp pepper
- 0.5 cup breadcrumbs
- 0.5 cup Panko
- Vegetable oil for frying
For the Garlic Butter
- 4 tbsp salted butter slightly melted
- 2 tbsp mayonnaise
- 3 cloves garlic minced
- 3 tbsp fresh parsley chopped
- 0.25 cup Parmesan cheese finely grated
For the Caesar Dressing
- 0.5 cup mayonnaise
- 0.25 cup sour cream or Greek yogurt
- 0.25 cup Parmesan cheese finely grated
- 1 tbsp lemon juice
- 1 tsp Dijon Mustard
- 1 tsp anchovy paste
- 1 tsp Worcestershire sauce
- 1 clove garlic grated
- salt and black pepper to taste
To Assemble
- 4 hoagies or baguette sections
- 4 cups romaine lettuce chopped or shredded
Instructions
- Step 1: Take your chicken breasts and slice them horizontally to get 4-6 thin cutlets. In a small bowl, whisk together the egg, a splash of milk, garlic powder, salt, and pepper. In another shallow bowl, combine your breadcrumbs and Panko. Dip each chicken cutlet into the egg mixture, then coat it in the breadcrumb mixture, pressing gently.
- Step 2: Heat about an inch of vegetable oil in a shallow pan over medium-high heat. Once shimmering, add your breaded chicken cutlets (in batches if needed). Fry until golden brown and crispy, about 5 minutes per side. Transfer to a paper towel-lined pan to drain.
- Step 3: In a small bowl, combine the slightly melted butter, mayonnaise, minced garlic, chopped parsley, and grated Parmesan cheese. Stir until combined into a spread.
- Step 4: Split your hoagie rolls lengthwise, leaving them hinged. Spread the garlic butter mixture generously on the inside surfaces of the bread halves. Place the bread under a broiler or in a 450ºF oven for 3-4 minutes, or until golden and toasted. Keep a close eye to prevent burning.
- Step 5: In a bowl, whisk together the mayonnaise, sour cream or Greek yogurt, grated Parmesan cheese, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper. Taste and adjust seasoning.
- Step 6: In a large bowl, toss your chopped romaine lettuce with about 3-4 tablespoons of the Caesar dressing, coating it but not drowning it.
- Step 7: Open up your toasted garlic bread rolls. Layer crispy chicken cutlets onto the bottom half. Pile a generous amount of the dressed romaine salad on top. Sprinkle with extra grated Parmesan cheese if desired. Close and serve immediately.
Notes
Substitutions & Additions: Try grilled or baked chicken, leftover rotisserie chicken, grilled shrimp, or pan-seared firm tofu instead of fried chicken. Add red pepper flakes or hot sauce for spice. Include sliced tomatoes, red onion, or roasted red peppers. Crispy bacon crumbles are a great addition. Substitute Pecorino Romano for Parmesan. Use any sturdy roll, ciabatta, or thick sourdough slices.
Tips for Success: Avoid overcrowding the pan when frying chicken to keep it crispy. Watch the broiler closely as bread can burn quickly. Slicing chicken thin ensures quick cooking and crispiness. The Caesar dressing and breaded chicken cutlets can be prepped ahead and stored in the fridge. Use fresh garlic and grate your own Parmesan for best flavor. Pat chicken cutlets dry before dredging.
How to Store: These sandwiches are best enjoyed fresh. Store cooked, cooled chicken cutlets in an airtight container in the fridge for up to 3-4 days; reheat in an oven or toaster oven. Caesar dressing and garlic butter can be stored separately in the fridge for up to a week. Keep lettuce separate and dress just before assembling. Do not store assembled sandwiches.