Description
Chicken Caesar Sandwiches feature crispy fried chicken cutlets layered with creamy garlic butter and homemade Caesar dressing on toasted hoagie rolls, combined with fresh romaine lettuce and Parmesan cheese for a delicious and satisfying meal.
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
- 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
- ¼ cup finely grated Parmesan cheese
Caesar Dressing
- ½ cup mayo
- 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
To Assemble
- 4 hoagies or baguette rolls
- 3-4 cups romaine lettuce, chopped or shredded
Instructions
- Prepare Chicken Cutlets: Slice the chicken breasts horizontally into 4-6 thin cutlets. In a small bowl, whisk together the egg, a splash of milk, garlic powder, salt, and pepper. In another bowl, mix the breadcrumbs and Panko. Dip each cutlet into the egg mixture, then coat thoroughly with the breadcrumb mixture.
- Fry Chicken Cutlets: Heat vegetable oil about 1 inch deep in a shallow pan over medium-high heat. Fry the breaded cutlets until golden brown and crispy, about 5 minutes per side. Remove and place on a paper towel-lined pan to drain excess oil.
- Make Garlic Butter: In a small bowl, combine the slightly melted butter, mayo, minced garlic, chopped parsley, and grated Parmesan cheese. Mix well.
- Toast Bread: Split the hoagies or baguette rolls lengthwise and spread the garlic butter mixture evenly on the inside surfaces. Place under a broiler or in a preheated 450ºF oven for 3-4 minutes until toasted and lightly browned.
- Prepare Caesar Dressing: In a bowl or mason jar, whisk together mayo, sour cream or Greek yogurt, Parmesan cheese, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper until smooth and well combined.
- Toss Romaine Salad: In a large salad bowl, toss 3-4 tablespoons of the Caesar dressing with the chopped romaine lettuce until evenly coated.
- Assemble Sandwiches: Layer the toasted bread with crispy chicken cutlets, dressed romaine lettuce, and extra grated Parmesan cheese. Serve immediately and enjoy.
Notes
- For extra crispiness on the chicken, double dredge by repeating the egg and breadcrumb coating step.
- You can substitute Greek yogurt for sour cream in the Caesar dressing for a lighter option.
- Use fresh anchovy paste for authentic Caesar flavor, or omit for a milder taste to suit preferences.
- If broiling the bread, watch closely to prevent burning as it can toast quickly.
- Reserve some dressing to serve on the side if desired.
- Leftover chicken can be refrigerated and used for salads or wraps within 2 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 600 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
