Description
These Chicken Caesar Sandwiches feature crispy breaded chicken cutlets, zesty homemade Caesar dressing, and garlic butter toasted hoagie rolls, layered with fresh romaine lettuce and parmesan cheese for a deliciously satisfying meal.
Ingredients
Scale
Chicken Cutlets
- 2 chicken breasts
- 1 egg whisked with a splash of milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup breadcrumbs
- 1/2 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
- 1/4 cup finely grated Parmesan cheese
Caesar Dressing
- 1/2 cup mayonnaise
- 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 and pepper, to taste
To Assemble
- 4 hoagie rolls or baguettes
- 3-4 cups romaine lettuce, chopped or shredded
Instructions
- Prepare the chicken cutlets: Slice the chicken breasts horizontally into 4-6 thin cutlets on a cutting board. In a small bowl, whisk together the egg, a splash of milk, garlic powder, salt, and pepper. In another bowl, combine the breadcrumbs and Panko. Dip each chicken cutlet first in the egg mixture, then coat evenly with the breadcrumb mixture.
- Fry the chicken: Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat. Fry the breaded chicken cutlets until golden brown and crispy, about 5 minutes per side, until cooked through. Transfer to a paper towel-lined plate to drain excess oil and keep warm.
- Make the garlic butter: In a small bowl, combine the melted salted butter, mayonnaise, minced garlic, chopped parsley, and grated Parmesan cheese. Mix well until combined.
- Toast the bread: Slice the hoagie rolls or baguettes in half lengthwise. Spread the garlic butter generously on the cut sides of each bread half. Place the bread on a baking sheet and toast in a preheated 450ºF oven or under the broiler for 3-4 minutes until golden and fragrant. Watch carefully to avoid burning.
- Prepare the Caesar dressing: In a bowl or mason jar, whisk together the mayonnaise, sour cream or Greek yogurt, grated Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper until smooth and creamy.
- Toss the salad: In a large salad bowl, toss the chopped romaine lettuce with 3-4 tablespoons of the prepared Caesar dressing until the leaves are lightly coated.
- Assemble the sandwich: Layer the toasted garlic bread with the crispy chicken cutlets, dressed romaine lettuce, and an extra sprinkle of grated Parmesan cheese. Serve immediately while warm and enjoy!
Notes
- For a lighter option, bake the breaded chicken cutlets at 400ºF for 15-20 minutes instead of frying.
- Use Greek yogurt instead of sour cream in the dressing for a tangier, lower-fat alternative.
- Adjust the amount of anchovy paste in the dressing to your taste preference or omit for a milder flavor.
- To make ahead, prepare the chicken and dressing separately, then toast the bread and assemble just before serving.
- Freshly grated Parmesan cheese adds more authentic flavor compared to pre-grated versions.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
