Description
Chicken Caesar Sandwiches feature well-seasoned, crispy chicken, Caesar salad and Parmesan cheese layered on soft bread toasted with garlic butter. Perfect for a hearty lunch or dinner that’s packed with incredible flavor in under 30 minutes!
Ingredients
Scale
- 2 chicken breasts
- 1 egg whisked with a splash of milk
- ¼ teaspoon EACH garlic powder, salt, pepper
- 1/2 cup breadcrumbs
- 1/2 cup Panko
- Vegetable oil for frying
- 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
- 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)
- 4 hoagies or baguette
- 3–4 cups romaine lettuce (chopped or shredded)
Instructions
- Make the chicken cutlets. On a cutting board or flat surface, slice the chicken cutlets in half or third horizontally to make 4-6 thin cutlets. In a small bowl whisk an egg with a splash of milk, garlic powder, salt, and pepper. In another bowl, combine the breadcrumbs. Bread your chicken by dipping it into the eggs then breadcrumbs, and fry in a shallow pan in 1-inch deep oil over medium-high heat until golden brown and crispy (about 5 minutes), set aside on a paper towel-lined pan.
- In a small bowl, combine all the ingredients for the garlic butter. Split your bread in half lengthwise, Spread the garlic butter on each half from inside. Place in a 450ºF oven or under a broiler to toast (about 3-4 minutes).
- Whisk all the ingredients for the dressing in a bowl or mason jar. In a large salad bowl, toss 3-4 tablespoons of the dressing with the chopped romaine.
- When ready to serve, build the sandwich by layering chicken cutlets, salad, and extra grating of parmesan cheese on the bread. Enjoy immediately!