Description
A delicious and crispy Chicken Caesar Sandwich featuring golden fried chicken cutlets, a creamy garlic butter spread, and classic Caesar salad tossed with homemade dressing, all served on toasted hoagie rolls for a satisfying meal.
Ingredients
Scale
For the 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
For the garlic butter:
- 4 tablespoons salted butter, slightly melted
- 2 tablespoons mayo
- 2-3 cloves garlic, minced
- 2-3 tablespoons chopped fresh parsley
- 1/4 cup finely grated Parmesan cheese
For the Caesar dressing:
- 1/2 cup mayo
- 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 hoagies or baguette rolls
- 3-4 cups romaine lettuce, chopped or shredded
Instructions
- Prepare chicken cutlets: Slice the chicken breasts horizontally into 4-6 thin cutlets. In a small bowl, whisk together the egg, splash of milk, garlic powder, salt, and pepper. In another bowl, combine the breadcrumbs and Panko. Dip each cutlet into the egg mixture, then coat with the breadcrumb mixture.
- Fry chicken cutlets: Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat. Fry the breaded chicken cutlets for about 5 minutes, turning occasionally, until golden brown and crispy. Remove and drain on paper towels.
- Make garlic butter: In a small bowl, mix together the melted butter, mayo, minced garlic, chopped parsley, and grated Parmesan cheese.
- Toast bread: Split the hoagies or baguettes lengthwise and spread the garlic butter generously on each half inside. Place under a broiler or in a preheated 450ºF oven for 3-4 minutes until toasted and fragrant.
- Prepare Caesar dressing: Whisk together mayo, sour cream or Greek yogurt, Parmesan cheese, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper until smooth.
- Toss salad: In a large bowl, toss chopped romaine lettuce with 3-4 tablespoons of the Caesar dressing until evenly coated.
- Assemble sandwiches: Layer the fried chicken cutlets on the toasted bread, add the dressed romaine lettuce, and sprinkle extra grated Parmesan on top. Close the sandwich and serve immediately.
Notes
- Use chicken thighs instead of breasts for a juicier cutlet.
- Substitute Greek yogurt for sour cream in the dressing for a tangier flavor.
- To make it lighter, use low-fat mayo and butter alternatives.
- Ensure oil is hot enough before frying to get a crispy crust without absorbing too much oil.
- For a spicier kick, add a pinch of cayenne pepper to the breadcrumb mix.
- Use fresh garlic for the butter and dressing to enhance flavor.
- Serve sandwiches immediately to keep bread crisp and chicken crunchy.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: thirty five g
- Saturated Fat: nine g
- Unsaturated Fat: twenty g
- Trans Fat: 0 g
- Carbohydrates: forty g
- Fiber: 3 g
- Protein: thirty g
- Cholesterol: 100 mg
