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Crispy Chicken Caesar Sandwich

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A crunchy, juicy chicken cutlet dressed in classic Caesar flavors and piled high with crisp romaine and Parmesan between toasted ciabatta rolls.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, divided
  • Salt and freshly ground black pepper, to taste
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • Vegetable oil, for frying
  • 4 ciabatta rolls, split and toasted
  • 2 cups chopped romaine lettuce
  • 1/2 cup Caesar dressing
  • 2 tbsp chopped fresh parsley (optional)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap and pound to 1/2″ thickness.
  2. Season flour with salt, pepper, garlic powder, and paprika; place on a shallow plate.
  3. Beat eggs in a second shallow bowl and season lightly with salt and pepper.
  4. Mix panko and 1/4 cup Parmesan on a third plate.
  5. Dredge each chicken breast in flour, shaking off excess; dip in egg; coat in panko mixture, pressing to adhere.
  6. Heat about 1/4″ oil in a large skillet over medium-high heat. Fry chicken until golden and cooked through, 4–5 minutes per side. Drain on paper towels.
  7. Meanwhile, toss romaine with remaining Parmesan and Caesar dressing.
  8. To assemble, layer lettuce mixture on the bottom half of each roll, top with a crispy chicken cutlet, sprinkle parsley, and close with the top half of the roll.
  9. Serve immediately, with extra dressing on the side if desired.

Notes

  • For extra crunch, double-dredge the chicken—repeat the egg and panko steps twice.
  • Can bake at 200 °C (400 °F) for 20–25 minutes instead of frying.
  • Use gluten-free flour and breadcrumbs to make it gluten-free.
  • Substitute romaine with kale or mixed greens for extra nutrition.
  • Make the chicken cutlets ahead and reheat in a toaster oven to retain crispiness.

Nutrition

Keywords: crispy chicken, Caesar sandwich, chicken cutlet sandwich, Caesar dressing

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