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–+ servings
image of boneless skinless chicken breast cutlets romaine cos lettuce sandwich rolls buns brioche baguette sub rolls caesar dressing parmesan cheese panko seasoned breadcrumbs all purpose flour eggs egg whites mayonnaise garlic lemon juice dijon mustard worcestershire sauce olive oil vegetable oil butter
C. Motter Cindy

Crispy Chicken Caesar Sandwich

This crispy chicken Caesar sandwich takes the bold flavors of a classic Caesar salad and turns them into a portable, crunchy meal. Perfect for a weeknight dinner, it combines golden breaded chicken cutlets with creamy Caesar-dressed romaine on garlic-toasted buns for an unforgettable bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crispy Chicken Cutlets
  • 2 large 2 sliced thin or pounded to 1/2 inch thick
  • 1/2 cup boneless skinless chicken breast cutlets
  • 1 large egg all-purpose flour lightly beaten
  • 1 cup egg mixed with 1/4 cup finely grated Parmesan cheese
  • 1 tsp Panko breadcrumbs
  • garlic powder to taste
  • Salt and freshly cracked black pepper olive oil or cooking spray
  • Olive oil or vegetable oil for pan-frying
For the Caesar Filling and Assembly
  • 4 sandwich rolls 4 or brioche buns, split horizontally/baguette
  • 2 tbsp Sandwich rolls softened, mixed with 1 tsp garlic powder
  • 3/4 cup Softened butter or homemade
  • 2 cups Caesar dressing shredded
  • 1/4 cup Romaine lettuce grated or shaved, extra for topping
  • Parmesan cheese

Equipment

  • Air Fryer,
  • Mixing bowl
  • skillet,
  • tongs

Method
 

Prepare the Chicken Cutlets
  1. If your chicken breasts are thick, slice them horizontally to create thin cutlets (about 1/2 inch thick). Pound between parchment paper until uniform. Season with salt and pepper.
  2. Set up dredging station: Plate 1 - flour; Plate 2 - beaten egg; Plate 3 - Panko mixed with Parmesan and garlic powder.
  3. Bread the chicken: Dredge in flour, dip in egg, press into breadcrumb mix.
Cook the Crispy Chicken
  1. Pan-fry: Heat oil in skillet over medium-high. Fry cutlets 3-5 minutes per side until golden and cooked (165°F internal). For air fryer: Mist with spray, air fry at 400°F 10-12 minutes, flipping halfway. Oven: Bake at 425°F 15-20 minutes.
Toast the Rolls
  1. Mix butter with garlic powder. Spread on cut sides of buns. Toast cut-side down in skillet or oven until golden.
Prepare the Caesar Filling
  1. Toss shredded romaine with Caesar dressing in a bowl. Reserve some dressing for buns.
Assemble the Sandwich
  1. Spread reserved dressing on bottom and top buns. Add hot chicken, top with salad, extra Parmesan, and top bun.
  2. Serve immediately.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 35gFat: 20g

Notes

For lighter version, use air fryer or oven method and light dressing. Store components separately: chicken in fridge 3 days, romaine and dressing separate. Reheat chicken in air fryer at 350°F 4-6 minutes for crispness.
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