Chicken Caesar Sandwich with Homemade Chicken Cutlets
This Chicken Caesar Sandwich is a quick, delicious, and satisfying meal that’s perfect for lunch or dinner. Crispy ciabatta bread is layered with tender, golden homemade chicken cutlets, fresh romaine lettuce, and a creamy homemade Caesar dressing. It’s a classic flavor combination that’s easy to make and even easier to enjoy!
Ingredients
For the Chicken Cutlets:
- 2 chicken breasts makes 4 cutlets
- 6-7 tbsp oil for frying any seed oil
Coatings for Chicken Cutlets
Flour Mixture:
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp salt
Egg Mixture:
- eggs
- 1 tbsp milk
- pinch of salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
Crumb Mixture:
- 1/2 cup bread crumbs
- 1/2 cup panko crumbs
- 1 tsp oregano
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp garlic powder
- grated parmesan optional
For the Sandwich:
- 4 ciabatta bread rolls
- 1 bunch romaine lettuce chopped
- parmesan cheese grated for garnish
- Olive oil for toasting the bread
For the Caesar Dressing:
- 1/2 cup greek yogurt
- 1/4 cup mayonnaise
- 4-5 tbsp grated parmesan cheese
- 1 tsp garlic powder
- 1 tbsp dijon mustard
- 2 tsp worcestershire sauce
- 1 tbsp fresh lemon juice
- salt and pepper to taste
Instructions
- Slice each chicken breast in half horizontally to create 4 thin cutlets. Pound them gently with a meat mallet or rolling pin until evenly thin. Season both sides with salt and pepper.
- In one bowl, combine the flour, garlic powder, black pepper, and salt for the flour mixture.
- In another bowl, whisk together the eggs, milk, salt, pepper, and garlic powder for the egg mixture.
- In a third bowl, mix the bread crumbs, panko crumbs, oregano, salt, pepper, paprika, and garlic powder for the crumb mixture.
- Dip each chicken cutlet into the flour mixture, shaking off any excess.
- Next, dip it into the egg mixture, ensuring it’s fully coated.
- Finally, press it into the crumb mixture, making sure it’s evenly coated on both sides.
- Heat oil in a pan over medium heat. Fry the chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Drain on a paper towel-lined plate and sprinkle with sea salt.
- In a medium bowl, combine greek yogurt, mayonnaise, grated parmesan cheese, garlic powder, dijon mustard, worcestershire sauce, and fresh lemon juice. Mix well until smooth and creamy. Season with salt and pepper to taste. Set aside.
- Slice the ciabatta bread rolls in half lengthwise. Drizzle olive oil on the cut sides and toast in a pan or oven until golden and crispy.
- In a large bowl, toss the chopped romaine lettuce with 2-3 tablespoons of the caesar dressing. Add grated parmesan cheese and mix well.
- Spread a generous layer of caesar dressing on the bottom half of each toasted ciabatta roll.
- Top with the dressed lettuce mixture.
- Add a crispy chicken cutlet on top of the lettuce.
- Sprinkle with more grated parmesan cheese (because why not?).
- Close the sandwich with the top half of the ciabatta roll.
- Slice the sandwich in half if desired and serve immediately. Pair with a side of chips, a salad, or enjoy it on its own!
Notes
- For extra flavor, marinate the chicken cutlets in olive oil, garlic, and lemon juice before cooking.
- Store leftover dressing in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 650kcal
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