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Chicken Caesar Sandwiches

Irresistibly Crispy Chicken Caesar Sandwiches for Quick Delight

These Chicken Caesar Sandwiches blend the heartiness of a classic Caesar salad with crispy chicken for a delightful meal perfect for any busy evening.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Cutlets
  • 1 pound Chicken Breasts Can swap with turkey breasts for lighter feel.
  • 1 Egg Combined with milk for binding.
  • 1 cup Milk Buttermilk can be used for richer taste.
  • 1 teaspoon Garlic Powder Fresh garlic can also be used.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 cup Breadcrumbs/Panko Can substitute with ground cornflakes or gluten-free breadcrumbs.
  • 1 cup Vegetable Oil Canola or peanut oil can be alternatives.
For the Garlic Butter Bread
  • 4 tablespoons Salted Butter Unsalted butter can be used with additional salt.
  • 2 cloves Garlic Minced, fresh is best.
  • 2 tablespoons Fresh Parsley Optional, can substitute with basil or chives.
  • 4 pieces Hoagie or Baguette Any sturdy sandwich bread will work.
For the Caesar Dressing
  • 1 cup Mayonnaise Greek yogurt can be a lighter alternative.
  • 1/2 cup Parmesan Cheese Romano or Pecorino Romano can be substituted.
  • 1/2 cup Sour Cream or Greek Yogurt Can use mayonnaise for richness.
  • 2 tablespoons Lemon Juice White wine vinegar can substitute.
  • 1 teaspoon Dijon Mustard Regular mustard works or can be omitted.
  • 1 teaspoon Anchovy Paste Worcestershire sauce can be used as alternative.
  • 1 teaspoon Worcestershire Sauce Soy sauce can work in a pinch.
  • 2 cups Romaine Lettuce Iceberg or spinach can be alternatives.

Equipment

  • large skillet
  • Shallow bowl
  • oven
  • Whisk

Method
 

Step-by-Step Instructions
  1. Begin by slicing your chicken breasts horizontally to create 4-6 thin cutlets. Season with salt, pepper, and garlic powder.
  2. In a shallow bowl, whisk together the egg and milk. Dip each chicken cutlet in the mixture, then coat with breadcrumbs.
  3. Heat vegetable oil over medium-high heat. Fry the breaded cutlets for about 5 minutes per side until golden brown.
  4. Prepare garlic butter by mixing softened butter with minced garlic and parsley. Spread on the split sides of hoagies and toast in the oven for 3-4 minutes.
  5. In a bowl, combine mayonnaise, sour cream or yogurt, lemon juice, mustard, anchovy paste, and Worcestershire sauce. Whisk until smooth and creamy; add parmesan.
  6. Layer crispy chicken on toasted garlic bread, add romaine lettuce, and drizzle with Caesar dressing. Serve immediately.

Nutrition

Serving: 1sandwichCalories: 650kcalCarbohydrates: 35gProtein: 40gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 1300mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Fry chicken immediately after breading for the best texture. Assemble sandwiches just before serving to avoid sogginess.

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