Ultimate Chicken Caesar Sandwich
This recipe transforms the classic Chicken Caesar Salad into a satisfying handheld meal. Crispy fried chicken cutlets, creamy homemade Caesar dressing, and fresh romaine lettuce are layered between toasted buns for the ultimate lunch or dinner experience.
Equipment
- Meat Mallet or Rolling Pin
- Plastic Wrap
- 3 shallow dishes
- Large skillet
- Wire rack
- Paper towels
- Toaster or toaster oven or dry skillet
- Medium bowl
- Whisk
- Cutting board
- Knife
Ingredients
- 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- Vegetable oil, for frying
- ½ cup mayonnaise
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ¼ teaspoon Worcestershire sauce
- Salt and pepper to taste
- 4 sandwich buns brioche or your favorite
- 4 cups chopped romaine lettuce
- ¼ cup grated Parmesan cheese, for garnish
Instructions
- Pound the chicken breasts to 1/2-inch thickness between two sheets of plastic wrap.
- Set up three shallow dishes: one with seasoned flour (all-purpose flour, salt, pepper, garlic powder, and paprika), one with beaten eggs, and one with a mixture of panko breadcrumbs and Parmesan cheese.
- Dredge each chicken cutlet in the flour, making sure to coat it completely.
- Dip the floured cutlet in the egg mixture, allowing any excess to drip off.
- Coat the cutlet thoroughly in the panko-Parmesan mixture.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- Carefully place the breaded chicken cutlets in the hot oil, making sure not to overcrowd the pan. Work in batches if necessary.
- Fry the chicken for about 3-4 minutes per side, or until it's golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the fried chicken from the skillet and place it on a wire rack lined with paper towels to drain any excess oil.
- In a medium bowl, whisk together the mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce.
- Season with salt and pepper to taste. Whisk until well combined and creamy.
- Taste and adjust the seasonings as needed.
- Lightly toast the sandwich buns in a toaster, toaster oven, or dry skillet over medium heat until golden brown and slightly crispy.
- Spread a generous amount of Caesar dressing on both the top and bottom halves of each toasted bun.
- Place a bed of chopped romaine lettuce on the bottom half of each bun.
- Top the lettuce with a crispy fried chicken cutlet.
- Sprinkle some grated Parmesan cheese over the chicken.
- Place the top half of the bun on top and gently press down.
- Serve immediately, optionally with fries, coleslaw, or a simple green salad.
Notes
Don't overcrowd the pan when frying the chicken to ensure crispiness. Keep fried chicken warm in a preheated oven (200°F) until ready to assemble. Add croutons or crispy bacon for extra crunch. Spice it up with red pepper flakes in the dressing or spicy breading for the chicken. For a lighter option, use a tortilla instead of a bun to make a Chicken Caesar Wrap. Consider grilling the chicken instead of frying for a healthier version. Toss the fried chicken in buffalo sauce for a spicy kick.