Name: Chicken Caesar Sandwiches Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless skinless chicken breasts, halved lengthwise into cutlets; 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); 4 tablespoons salted butter, slightly melted; 2 tablespoons mayonnaise; 2-3 cloves garlic, minced; 2-3 tablespoons fresh parsley, chopped; ¼ cup finely grated Parmesan cheese; 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; 4 hoagies or baguette rolls, split lengthwise; 3-4 cups romaine lettuce, chopped or shredded

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Introduction

Chicken Caesar Sandwiches combine crispy, well-seasoned chicken cutlets with fresh romaine tossed in creamy Caesar dressing and a touch of Parmesan, all layered on garlic butter-toasted bread. This hearty sandwich offers incredible flavor and comes together in under 30 minutes, perfect for lunch or dinner.

Five sandwiches lined up closely on a white marbled surface, each made with a soft, light brown sandwich roll sliced open. Inside each roll, there is a thick layer of crispy golden-brown breaded fish fillet, topped with a fresh, bright green shredded lettuce layer. A drizzle of creamy white sauce is seen on the lettuce, and finely grated cheese is sprinkled on top, adding a slightly snowy texture. To the side, there is a small white bowl filled with a light creamy sauce speckled with ground black pepper. The overall colors are warm and natural, with the textures of crispy, soft, and creamy clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts, sliced to make 4-6 thin cutlets
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
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 (for garlic butter)
½ cup mayonnaise (for dressing)
¼ cup sour cream or Greek yogurt
¼ cup finely grated Parmesan cheese (for dressing)
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 (for dressing)
4 hoagies or baguette, split lengthwise
3-4 cups romaine lettuce, chopped or shredded

Instructions

Step 1: Slice the chicken breasts horizontally to create 4-6 thin cutlets. In a small bowl, whisk together the egg, a splash of milk, garlic powder, salt, and pepper. In another bowl, combine breadcrumbs and panko.
Step 2: Dip each chicken cutlet first into the egg mixture, then coat thoroughly with the breadcrumb mixture. Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat.
Step 3: Fry the breaded chicken cutlets in the hot oil for about 5 minutes, turning once until golden brown and crispy. Remove and drain on a paper towel-lined plate.
Step 4: Meanwhile, make the garlic butter by mixing melted butter, mayonnaise, minced garlic, chopped parsley, and grated Parmesan in a small bowl. Spread the garlic butter evenly on the inside halves of the bread.
Step 5: Toast the buttered bread in a 450ºF oven or under a broiler for 3-4 minutes until golden at the edges. Watch closely to prevent burning.
Step 6: Prepare the Caesar dressing by whisking together mayonnaise, sour cream or Greek yogurt, Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper. Toss 3-4 tablespoons of the dressing with the chopped romaine lettuce.
Step 7: To assemble, layer the toasted bread with crispy chicken cutlets, dressed romaine lettuce, and additional Parmesan cheese. Serve immediately and enjoy.

Tips & Variations

Fry the chicken immediately after breading to keep the coating crispy and avoid sogginess.
Use an instant-read thermometer to maintain the oil temperature at 350ºF for perfect frying.
Add chicken gently to the oil to prevent splattering and potential burns.
For a lighter version, bake the breaded chicken at 400ºF for 20-25 minutes, flipping halfway through.
Serve the sandwich with classic sides like potato chips, waffle fries, or sweet potato fries for a complete meal.

Storage

Store any leftover cooked chicken cutlets in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to maintain crispiness. Keep the dressed salad and bread separate and assemble the sandwiches just before serving for the best texture.

How to Serve

The image shows five crispy fried fish sandwiches arranged in a row on a white marbled surface, each sandwich made of a soft crusty baguette filled with a golden-brown breaded fish fillet as the bottom layer, topped with a bright green shredded lettuce layer, and finished with a light drizzle of creamy white sauce spread on the inside of the bread. Around the sandwiches, there is a wooden board underneath and a white bowl filled with extra shredded lettuce on the top left and a white bowl with creamy white sauce sprinkled with black pepper on the bottom right. The texture of the fish looks crunchy while the lettuce appears fresh and crisp. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought Caesar dressing?

Yes, store-bought Caesar dressing works well if you’re short on time. However, homemade dressing provides a fresher, more authentic flavor that really enhances the sandwich.

Can I bake the chicken instead of frying it?

Absolutely. To bake, coat the chicken as directed and place on a baking sheet. Bake at 400ºF for 20-25 minutes, flipping halfway through, until golden and cooked through.