Description
Delicious Chicken Caesar Sandwiches featuring crispy fried chicken cutlets, creamy garlic butter, and a homemade Caesar dressing tossed with fresh romaine lettuce, all nestled in 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
- Vegetable oil for frying (about 1 cup)
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 Parmesan cheese
For the Caesar dressing:
- 1/2 cup mayonnaise
- 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 the chicken cutlets: On a cutting board, slice each chicken breast horizontally to create 4-6 thin cutlets. In a small bowl, whisk together the egg, a splash of milk, garlic powder, salt, and pepper. In another bowl, combine the breadcrumbs and panko. Dip each chicken cutlet into the egg mixture, then coat evenly with the breadcrumb mixture.
- Fry the chicken: Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat. Fry the breaded chicken cutlets for about 5 minutes until golden brown and crispy, turning once. Remove and drain on a paper towel-lined plate.
- Make the garlic butter: In a small bowl, mix the melted butter, mayonnaise, minced garlic, chopped parsley, and grated Parmesan until well combined.
- Toast the bread: Split the hoagie rolls lengthwise and spread the garlic butter generously on the inside of each half. Place the bread halves under a broiler or in a 450ºF oven for 3-4 minutes until toasted and lightly browned.
- Prepare the Caesar dressing: In a bowl or mason jar, whisk together the mayonnaise, sour cream or Greek yogurt, Parmesan cheese, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, and salt and pepper to taste until smooth and creamy.
- Toss the lettuce: In a large salad bowl, toss 3-4 tablespoons of the Caesar dressing with the chopped romaine lettuce until evenly coated.
- Assemble the sandwiches: Layer the fried chicken cutlets on the bottom half of each toasted roll, top with the dressed romaine lettuce, and sprinkle extra grated Parmesan cheese on top. Close the sandwiches with the top halves of the rolls and serve immediately.
Notes
- For extra crispiness, use panko breadcrumbs combined with regular breadcrumbs for the chicken coating.
- If you prefer a lighter option, substitute sour cream with Greek yogurt in the dressing.
- You can add sliced tomatoes or bacon for additional flavor and texture.
- Use fresh parsley for a bright herbal note in the garlic butter.
- To make this sandwich gluten free, substitute the breadcrumbs with gluten-free crumbs and use gluten-free bread.
- If anchovy paste is unavailable, you can omit it or use a teaspoon of soy sauce for umami flavor.
- Make sure the oil temperature is medium-high but not smoking to get perfectly cooked, not burnt, chicken.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
