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–+ servings
image of fresh ingredients arranged on white marble kitchen counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight boneless skinless chicken breasts romaine lettuce brioche buns caesar dressing parmesan cheese panko breadcrumbs eggs flour garlic lemon olive oil
Benjamin

Crispy Chicken Caesar Sandwich

Golden crispy chicken cutlets layered with creamy Caesar dressing, romaine lettuce, and Parmesan cheese in toasted rolls – perfect for a quick weeknight dinner.
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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: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 large 2 boneless skinless chicken breasts, thinly sliced into 4 cutlets
  • to taste Salt for seasoning
  • to taste Black pepper for seasoning
For the Breading
  • 1/2 cup 1/2 cup all-purpose flour, seasoned with garlic powder and onion powder
  • 1/4 tsp 1/4 tsp garlic powder
  • 1/4 tsp 1/4 tsp onion powder
  • 2 large 2 eggs, whisked
  • 1 cup 1 cup panko breadcrumbs
  • 1/2 inch Vegetable oil for shallow frying (about 1/2 cup) or olive oil spray for air fryer/oven
For Assembly
  • 4 4 high-quality sandwich rolls (brioche or potato rolls recommended)
  • 2 tbsp 2 tbsp butter
  • 1 clove 1 garlic, minced
  • 1 cup 1 cup fresh romaine lettuce, chopped and dry
  • 1/2 cup 1/2 cup Caesar dressing (homemade or store-bought)
  • 1/2 cup 1/2 cup shaved or grated Parmesan cheese

Equipment

  • Large skillet,
  • Wire rack
  • paper towels.
  • shallow dishes
  • - Whisk
  • Air Fryer (optional)
  • Oven (optional)
  • Salad spinner (optional)

Method
 

Prepare the Chicken
  1. If using whole breasts, butterfly them and pound gently between plastic wrap until 1/4 inch thick. Season both sides with salt and pepper.
Set Up Breading
  1. In three shallow dishes: first with seasoned flour, second with whisked eggs, third with panko breadcrumbs.
  2. Dredge each cutlet in flour, shake off excess; dip in egg; press into panko.
Cook the Chicken
  1. For frying: Heat 1/2 inch oil in skillet to 350°F. Fry cutlets 3-4 minutes per side until golden and 165°F. Drain on wire rack.
  2. For air fryer: Spray breaded cutlets with oil. Cook at 375°F for 10-12 minutes, flipping halfway. For oven: Bake at 400°F for 15-20 minutes on oiled sheet.
  3. Melt butter with garlic; brush on roll cut sides. Toast face-down in skillet or under broiler until golden.
  4. Mix chopped romaine with Caesar dressing and half the Parmesan.
  5. Place chicken on bottom bun, top with Caesar mix, sprinkle remaining Parmesan, add top bun. Serve immediately.

Nutrition

Calories: 550kcalCarbohydrates: 45gProtein: 35gFat: 28g

Notes

For maximum crispiness, avoid overcrowding the pan and drain on a wire rack. Store components separately: chicken up to 4 days in fridge, reinstate crispiness by reheating in air fryer or oven. Variations include spicy kick with chili flakes or adding bacon for extra depth. Serves 4 as a main dish.
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