Chicken Caesar Sandwiches with Crispy Cutlets
Crispy chicken cutlets layered with romaine and creamy Caesar dressing on garlic-toasted bread.Easy to make and full of bold flavor.Perfect for lunch or dinner.
Ingredients
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 black 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 mayonnaise
- 2 –3 cloves garlic minced
- 2 –3 tablespoons chopped fresh parsley
- 1/4 cup finely grated halal or vegetarian Parmesan
For the Caesar dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup finely grated halal or vegetarian Parmesan
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon anchovy paste
- 1 teaspoon halal Worcestershire sauce or soy sauce with a splash of lemon
- 1 clove garlic grated
- Salt and pepper to taste
To assemble
- 4 hoagie rolls or baguettes
- 3 –4 cups romaine lettuce chopped or shredded
Instructions
- Slice the chicken breasts horizontally into 4–6 thin cutlets.
- Whisk the egg, milk, garlic powder, salt, and pepper in a bowl. Place breadcrumbs and panko in another bowl.
- Dip chicken into egg mixture, then coat with breadcrumbs. Fry in 1-inch oil over medium-high heat until golden and crispy, about 5 minutes per side. Drain on paper towels.
- Mix all garlic butter ingredients in a bowl. Spread inside the sliced bread and toast at 450°F for 3–4 minutes until golden.
- Whisk all Caesar dressing ingredients until smooth.
- Toss romaine with 3–4 tablespoons dressing.
- Assemble the Chicken Caesar Sandwiches with toasted bread, crispy chicken, dressed lettuce, and extra Parmesan. Serve immediately.
Notes
- Always check cheese labels for halal or vegetarian rennet
- Dressing can be made one day ahead
- Serve with fries, salad, or roasted vegetables