Introduction

These Chicken Caesar Sandwiches combine crispy, golden chicken cutlets with a creamy, tangy Caesar dressing for an irresistible meal. Toasted garlic buttered bread and fresh romaine add perfect texture and freshness. Ideal for a satisfying lunch or casual dinner.

The image shows four crispy fried chicken sandwiches lined up on a wooden board with white parchment paper underneath. Each sandwich has a long white sub-style bun sliced open, revealing a golden-brown crunchy fried chicken fillet in the center. On top of the chicken, there is a layer of green leafy lettuce mixed with creamy white sauce, and a light sprinkle of shredded white cheese covers the lettuce and chicken. There are also two small bowls nearby, one containing extra lettuce and the other filled with a creamy white dipping sauce with pepper on top. A knife with a wooden handle is placed on the left side of the board, all set on a white marbled texture surface. 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
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 (for dressing)
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
3-4 cups romaine lettuce, chopped or shredded

Instructions

Step 1: Slice the chicken breasts horizontally into 4-6 thin cutlets. In a small bowl, whisk together the egg, 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 thoroughly with the breadcrumb mixture.
Step 2: Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat. Fry the breaded chicken cutlets until golden brown and crispy, about 5 minutes per side. Remove and drain on paper towels.
Step 3: In a small bowl, mix the melted butter, mayo, minced garlic, chopped parsley, and grated Parmesan to make the garlic butter. Split the hoagies or baguette lengthwise and spread the garlic butter inside each half. Toast the bread in a 450ºF oven or under the broiler for 3-4 minutes until golden and fragrant.
Step 4: Prepare the Caesar dressing by whisking together mayo, sour cream or Greek yogurt, grated Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper in a bowl or mason jar until smooth.
Step 5: Toss 3-4 tablespoons of the dressing with the chopped romaine lettuce in a large bowl to coat evenly.
Step 6: Build each sandwich by layering crispy chicken cutlets and dressed romaine on the toasted bread. Sprinkle extra grated Parmesan on top. Serve immediately and enjoy.

Tips & Variations

For extra crispy chicken, use a combination of Panko and regular breadcrumbs as described.
If you prefer, swap chicken breasts for chicken thighs for juicier cutlets.
Add sliced tomatoes or cooked bacon for added flavor and texture.
You can use sour cream or Greek yogurt interchangeably in the dressing depending on your preference for tanginess.
For a lighter option, grill the chicken instead of frying.

Storage

Store leftover chicken cutlets separately in an airtight container in the refrigerator for up to 3 days. Keep dressing and lettuce separate to prevent sogginess. Reheat chicken cutlets in a skillet over medium heat for best crispness. Assemble sandwiches fresh before serving.

How to Serve

Four sandwiches are shown on crumpled white paper on a wooden board with a white marbled texture underneath, each with three main layers: a toasted sandwich bun with a golden brown outer crust and herbs on the inside, a crispy golden brown fried chicken fillet with a crunchy texture, and a layer of fresh shredded green lettuce mixed with creamy white sauce, topped with finely grated white cheese that lightly covers the sandwich and some spilling over onto the paper. To the side, there is a bowl filled with more shredded lettuce, and another bowl containing creamy white sauce with black pepper sprinkled on top. A knife with a wooden handle lies next to the sandwiches. 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 for this recipe?

While you can use pre-cooked chicken, freshly breaded and fried cutlets provide the best texture and flavor. If using pre-cooked chicken, consider grilling or crisping it slightly before assembling the sandwich.

What can I substitute for anchovy paste?

If you don’t have anchovy paste, you can omit it or use a small amount of Worcestershire sauce for a similar umami flavor. Some recipes also use finely chopped capers or a splash of soy sauce as alternatives.