Description
This Crispy Chicken Caesar Sandwich features a golden, crunchy panko-breaded chicken cutlet topped with fresh romaine lettuce tossed in a silky homemade Caesar dressing, all served on a warm toasted roll. Perfect for quick lunches, meal prep, or when you’re craving a satisfying sandwich that tastes like it came straight from a restaurant.
Ingredients
Scale
- 1 large chicken breast, sliced horizontally into 2 thin cutlets
- to taste salt
- to taste black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1/2 cup panko breadcrumbs
- 1 teaspoon dried parsley, mixed into breadcrumbs
- as needed oil for frying, vegetable or canola oil
- 1/2 cup mayonnaise, for Caesar dressing
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely grated
- 2 tablespoons finely grated parmesan
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon anchovy paste, optional, for traditional Caesar flavor
- 2 soft rolls
- 1.5 cups chopped romaine lettuce, fresh and crisp
- 2-3 tablespoons Caesar dressing, for tossing with lettuce
- extra grated parmesan, for topping
Instructions
- Season the Chicken: Pat dry your chicken breast and season both sides generously with salt, black pepper, garlic powder, and paprika.
- Set Up the Breading Station: Mix dried parsley into the panko breadcrumbs in a shallow bowl, place beaten egg in another shallow bowl, and put flour in a third bowl.
- Coat the Cutlets: Working with one cutlet at a time, dredge it in flour, shaking off excess, then dip into beaten egg, and press firmly into the parsley-panko mixture until fully coated on both sides.
- Fry Until Crispy: Heat oil to 350-365°F in a large skillet over medium-high heat and fry each cutlet about 3-4 minutes per side until deeply golden and crispy. Transfer to a paper towel-lined rack to keep crisp.
- Make the Caesar Dressing: In a bowl, whisk together mayonnaise, fresh lemon juice, Dijon mustard, finely grated garlic, grated parmesan, Worcestershire sauce, black pepper, salt, and anchovy paste if using until smooth and creamy.
- Loosen the Dressing: Mix in a teaspoon of water if the dressing is too thick.
- Prepare the Lettuce: Toss chopped romaine with 2-3 tablespoons of the Caesar dressing, extra parmesan, and black pepper, keeping it light so it stays fresh and crisp.
- Toast the Rolls: Slice rolls in half and lightly toast the cut sides down in a skillet until warm and slightly golden, about 1-2 minutes.
- Build the Base: Spread a layer of Caesar dressing on the bottom halves of the toasted rolls.
- Layer the Chicken and Lettuce: Place one crispy chicken cutlet on the bottom half of each roll, then top generously with the dressed Caesar lettuce.
- Finish and Serve: Sprinkle extra grated parmesan over the top, close gently, and serve immediately while the chicken is still hot and crisp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes