Introduction

Chicken Caesar Sandwiches bring the classic flavors of a Caesar salad into a handheld delight. Crispy chicken cutlets, creamy garlic butter, and tangy Caesar dressing combine for a satisfying meal that’s perfect for lunch or dinner.

Three sandwiches are stacked on crumpled parchment paper over a wooden board with a white marbled background. Each sandwich has one layer of golden, crispy breaded chicken fillet, topped with fresh green lettuce mixed with creamy white sauce and sprinkled with finely grated white cheese all inside a lightly toasted white sandwich roll. To the side, there is a white bowl filled with more lettuce salad, and another white bowl with pepper-speckled creamy sauce. A rustic knife with a wooden handle, slightly stained with bits of lettuce, rests nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the 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
Vegetable oil for frying

For the garlic butter:

4 tablespoons salted butter, slightly melted
2 tablespoons mayo
2-3 cloves garlic, minced
2-3 tablespoons chopped fresh parsley
¼ cup finely grated Parmesan

For the Caesar dressing:

½ cup mayo
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

To assemble:

4 hoagies or baguette
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 the egg with a splash of milk, garlic powder, salt, and pepper. In another bowl, mix the breadcrumbs and panko.
Step 2: Dip each chicken cutlet first into the egg mixture, then coat thoroughly with the breadcrumb mixture.
Step 3: 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. Drain on paper towels and set aside.
Step 4: Combine all garlic butter ingredients in a small bowl. Split your bread lengthwise and spread the garlic butter evenly on the inside.
Step 5: Toast the buttered bread in a 450°F oven or under the broiler for 3-4 minutes, until golden and fragrant.
Step 6: Whisk together all Caesar dressing ingredients until smooth. In a large bowl, toss the chopped romaine with 3-4 tablespoons of the dressing to lightly coat.
Step 7: To assemble, layer the chicken cutlets on the toasted bread, add the dressed romaine, and sprinkle with extra grated Parmesan cheese. Serve immediately.

Tips & Variations

Use panko breadcrumbs alone for an extra crispy chicken coating.
For a lighter version, grill the chicken cutlets instead of frying.
Add sliced tomatoes or avocado for extra freshness and creaminess.
Substitute anchovy paste with a few dashes of Worcestershire sauce for a milder Caesar dressing.

Storage

Store any leftover chicken cutlets separately in an airtight container in the refrigerator for up to 3 days. The sandwiches are best assembled fresh to keep the bread from becoming soggy. Reheat chicken cutlets gently in a skillet or oven before assembling.

How to Serve

The image shows three crispy chicken sandwiches arranged on a wooden board lined with white parchment paper, all placed on a white marbled surface. Each sandwich has three visible layers: the top layer is a golden, slightly toasted sandwich roll with a soft texture; the middle layer is a crisp and crunchy breaded chicken fillet with a reddish-golden color; the bottom layer contains fresh, light green shredded lettuce mixed with a creamy white sauce, some of which spills out from the sandwich. The sandwiches are close up, focusing on the front one, with grated cheese lightly sprinkled over the chicken and lettuce, adding a hint of texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of frying fresh cutlets?

Yes, you can use grilled or rotisserie chicken sliced thinly, but frying the cutlets fresh gives the sandwich its signature crispy texture.

How can I make this sandwich vegetarian?

Replace the chicken with crispy fried cauliflower or grilled portobello mushrooms, and omit anchovy paste in the dressing for a vegetarian-friendly option.