Crispy Chicken Caesar Sandwich
Crispy Chicken Caesar Sandwich
Ingredients
For the Crispy Chicken
- 2 boneless, skinless chicken breasts, cut in half horizontally to make 4 thinner cutlets
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable oil, for frying, or as needed
For the Sandwich Assembly
- 4 sub rolls, or ciabatta rolls
- 1/2 cup mayonnaise
- 1/4 cup Caesar dressing, plus 1/4 cup for lettuce
- 4 cups romaine lettuce, chopped
- 1/2 cup Parmesan cheese, freshly grated
- 4 cups potato chips, for serving
Instructions
- 1
Prepare the chicken cutlets: Place each chicken breast half between two sheets of plastic wrap and pound with a meat mallet until about 1/2 inch thick. Season both sides of the chicken cutlets with salt and pepper.
⏱️ 5 min
- 2
Set up a breading station: In one shallow dish, place the all-purpose flour. In a second shallow dish, whisk the eggs. In a third shallow dish, combine the panko breadcrumbs, garlic powder, onion powder, and paprika.
⏱️ 3 min
- 3
Dredge each chicken cutlet first in the flour, shaking off excess, then dip in the beaten egg, allowing excess to drip off, and finally coat thoroughly in the seasoned panko breadcrumbs, pressing gently to adhere.
⏱️ 5 min
- 4
Heat the oil: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat to 350°F. If you don't have a thermometer, a small piece of breading should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 5
Fry the chicken: Carefully place 2 chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove from oil and place on a wire rack set over a paper towel-lined baking sheet to drain. Repeat with the remaining chicken cutlets.
⏱️ 8 min•🌡️ 350
- 6
Prepare the Caesar spread: In a small bowl, combine the mayonnaise and 1/4 cup of Caesar dressing. Mix well.
⏱️ 2 min
- 7
Prepare the Caesar lettuce: In a medium bowl, toss the chopped romaine lettuce with the remaining 1/4 cup of Caesar dressing until evenly coated.
⏱️ 2 min - 8
Assemble the sandwiches: Slice each sub roll lengthwise, but not all the way through. Spread a generous amount of the Caesar mayonnaise mixture on the bottom half of each roll. Place one crispy chicken cutlet on top of the spread.
⏱️ 5 min
- 9
Top the chicken with a generous portion of the dressed romaine lettuce. Close the sandwich with the top half of the bun. Sprinkle freshly grated Parmesan cheese over the top of the assembled sandwiches.
⏱️ 3 min
- 10
Cut each sandwich in half and serve immediately with potato chips on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Caesar Sandwich
For the Crispy Chicken
- 2 boneless, skinless chicken breasts, cut in half horizontally to make 4 thinner cutlets
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable oil, for frying, or as needed
For the Sandwich Assembly
- 4 sub rolls, or ciabatta rolls
- 1/2 cup mayonnaise
- 1/4 cup Caesar dressing, plus 1/4 cup for lettuce
- 4 cups romaine lettuce, chopped
- 1/2 cup Parmesan cheese, freshly grated
- 4 cups potato chips, for serving
Instructions
- 1
Prepare the chicken cutlets: Place each chicken breast half between two sheets of plastic wrap and pound with a meat mallet until about 1/2 inch thick. Season both sides of the chicken cutlets with salt and pepper.
⏱️ 5 min - 2
Set up a breading station: In one shallow dish, place the all-purpose flour. In a second shallow dish, whisk the eggs. In a third shallow dish, combine the panko breadcrumbs, garlic powder, onion powder, and paprika.
⏱️ 3 min - 3
Dredge each chicken cutlet first in the flour, shaking off excess, then dip in the beaten egg, allowing excess to drip off, and finally coat thoroughly in the seasoned panko breadcrumbs, pressing gently to adhere.
⏱️ 5 min - 4
Heat the oil: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat to 350°F. If you don't have a thermometer, a small piece of breading should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 5
Fry the chicken: Carefully place 2 chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove from oil and place on a wire rack set over a paper towel-lined baking sheet to drain. Repeat with the remaining chicken cutlets.
⏱️ 8 min•🌡️ 350 - 6
Prepare the Caesar spread: In a small bowl, combine the mayonnaise and 1/4 cup of Caesar dressing. Mix well.
⏱️ 2 min - 7
Prepare the Caesar lettuce: In a medium bowl, toss the chopped romaine lettuce with the remaining 1/4 cup of Caesar dressing until evenly coated.
⏱️ 2 min - 8
Assemble the sandwiches: Slice each sub roll lengthwise, but not all the way through. Spread a generous amount of the Caesar mayonnaise mixture on the bottom half of each roll. Place one crispy chicken cutlet on top of the spread.
⏱️ 5 min - 9
Top the chicken with a generous portion of the dressed romaine lettuce. Close the sandwich with the top half of the bun. Sprinkle freshly grated Parmesan cheese over the top of the assembled sandwiches.
⏱️ 3 min - 10
Cut each sandwich in half and serve immediately with potato chips on the side.
⏱️ 2 min