Introduction

Chicken Caesar Sandwiches are a delicious twist on a classic salad, perfect for a satisfying lunch or casual dinner. Crispy breaded chicken cutlets paired with creamy Caesar dressing and fresh romaine make each bite flavorful and irresistible.

Four sandwiches are lined up side by side on white parchment paper on a wooden board with a white marbled texture surface underneath. Each sandwich has a crusty white bun split open to show layers inside: the bottom layer is a golden crispy fried chicken strip, topped with green lettuce lightly coated in creamy white dressing, and shredded white cheese sprinkled on top of the lettuce. One sandwich has its top bun leaning to the side, revealing a spread of green herb butter inside. A small brown bowl filled with chopped lettuce coated in creamy dressing sits behind the sandwiches to the left, while another small bowl filled with white sauce sprinkled with cracked black pepper is placed at the bottom right. A rustic knife with a worn metal blade and wooden handle rests on the left near some scattered lettuce pieces. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 breadcrumbs
Vegetable oil for frying
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 cheese
½ cup mayo
¼ cup sour cream or Greek yogurt
¼ cup finely grated Parmesan cheese (for dressing)
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
4 hoagies or baguette rolls
3-4 cups romaine lettuce, chopped or shredded

Instructions

Step 1: Prepare the chicken cutlets by slicing the breasts horizontally into 4-6 thin pieces. In a small bowl, whisk together the egg, splash of milk, garlic powder, salt, and pepper. In another bowl, mix the breadcrumbs and Panko.
Step 2: Dip each chicken cutlet into the egg mixture, then coat thoroughly with the breadcrumb mix. Heat vegetable oil about 1 inch deep in a shallow pan over medium-high heat. Fry cutlets until golden brown and crispy, about 5 minutes per side. Transfer to paper towels to drain.
Step 3: In a small bowl, mix the melted butter, mayo, minced garlic, chopped parsley, and grated Parmesan to make garlic butter. Slice the bread lengthwise and spread the garlic butter generously on both halves. Toast under a broiler or in a 450ºF oven for 3-4 minutes until golden.
Step 4: Whisk together mayo, sour cream or Greek yogurt, Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper to create the Caesar dressing. In a large bowl, toss the romaine lettuce with 3-4 tablespoons of the dressing.
Step 5: Assemble the sandwiches by layering the crispy chicken cutlets, dressed romaine lettuce, and extra Parmesan cheese on the toasted bread. Serve immediately and enjoy!

Tips & Variations

For extra flavor, marinate the chicken in a bit of lemon juice and garlic before breading.
Use a mixture of Panko and Italian seasoned breadcrumbs for more seasoning.
Swap anchovy paste with a few dashes of fish sauce if you prefer a milder taste.
Make it vegetarian by replacing chicken with crispy fried portobello mushroom slices.

Storage

Store any leftover chicken cutlets and dressing separately in airtight containers in the refrigerator for up to 3 days. Bread is best left untoasted until ready to serve. To reheat chicken, warm gently in a skillet or oven to maintain crispiness. Assemble sandwiches fresh for the best texture.

How to Serve

Four sandwiches are lined up on a light wooden board covered with parchment paper, each sandwich made with a toasted white baguette split open to show three layers: a bottom layer of green lettuce mixed with creamy white sauce, a middle layer of golden brown crispy fried fish fillet, and a top layer of more lettuce and sprinkled shredded cheese. On the left side, a rustic bowl filled with light green lettuce tossed in white dressing sits next to a knife with a light wooden handle. On the bottom right, a small rustic bowl contains a thick white creamy sauce with ground black pepper on top. The background features a white marbled surface. 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, but the breaded cutlets provide a crispy texture that makes this sandwich special.

Is anchovy paste necessary in the Caesar dressing?

Anchovy paste adds traditional umami flavor to Caesar dressing, but you can omit it if desired or substitute with Worcestershire sauce for a similar effect.