Description
This Chicken Caesar Sandwich recipe features crispy fried chicken cutlets paired with a flavorful garlic butter toasted hoagie and a classic Caesar salad tossed with a homemade creamy dressing. Ready in just 30 minutes, it’s a perfect quick and satisfying lunch or dinner option.
Ingredients
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 (about 1 inch deep)
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
Other Ingredients
- 4 hoagies or baguette rolls
- 3-4 cups romaine lettuce, chopped or shredded
Instructions
- Prepare Chicken Cutlets: Slice the chicken breasts horizontally to make 4-6 thin cutlets. In a small bowl, whisk the egg with a splash of milk, garlic powder, salt, and pepper. In another bowl, mix the breadcrumbs and Panko breadcrumbs. Dip each cutlet into the egg mixture, then coat with breadcrumbs. Heat vegetable oil in a shallow pan over medium-high heat and fry the cutlets until golden brown and crispy, about 5 minutes. Drain on a paper towel-lined plate.
- Make Garlic Butter and Toast Bread: In a small bowl, combine melted butter, mayonnaise, minced garlic, chopped parsley, and grated Parmesan. Split your hoagie or baguette rolls lengthwise and spread the garlic butter mixture evenly on the inside halves. Toast the bread in a preheated 450°F oven or under a broiler for 3-4 minutes until golden and fragrant.
- Prepare Caesar Dressing and Salad: Whisk together mayonnaise, sour cream (or Greek yogurt), Parmesan cheese, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper in a bowl or mason jar. Toss 3-4 tablespoons of the dressing with the chopped romaine lettuce in a large bowl until well coated.
- Assemble Sandwiches and Serve: Layer the fried chicken cutlets on the toasted garlic bread, add the dressed romaine salad on top, and sprinkle with extra grated Parmesan cheese. Serve immediately while warm and enjoy!
Notes
- For extra crispiness, use a combination of regular and Panko breadcrumbs.
- If you prefer a lighter option, you can grill the chicken cutlets instead of frying.
- Anchovy paste adds authentic Caesar flavor but can be omitted if sensitive to fish flavors; add a bit more Worcestershire sauce instead.
- Use Greek yogurt for a healthier twist in the dressing.
- Toast the bread just before assembling to keep it crisp and prevent sogginess.
