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Chicken Caesar Sandwich

Chicken caesar sandwich sliced in half.
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5 from 1 review

This Chicken Caesar Sandwich features crispy chicken cutlets topped with fresh Caesar Salad piled high between two slices of bread. The perfect sandwich to make on hot Summer days, but so delicious that you'll crave it year round!

Ingredients

  • 2 chicken breasts (about 1 pound), trimmed
  • 1 teaspoon salt and 1/8 teaspoon black pepper for seasoning the chicken
  • 1 cup all purpose flour
  • 3 eggs, whisked
  • 2 cups plain Panko Breadcrumbs
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 4 tablespoons salted butter 
  • 1/2 cup olive oil 
  • 2 cups Romaine heart lettuce, washed and dried and chopped fine
  • 1/2 cup thinly sliced red onion
  • 1/2 cup thinly shaved Parmesan (with vegetable peeler or side of grater box)
  • 1/2 cup Caesar Dressing (store bought or homemade caesar dressing) + (optional) additional 1/4 cup for serving 
  • 8 sandwich size slices of French or Italian bread 

Instructions

  1. Slice each chicken breast in half in width to create 4 thinner chicken breast. Cover them with plastic wrap and use a kitchen mallet, rolling pin, or the bottom of a skillet to pound them into even thickness. Pat dry the chicken breasts with paper towels and season each side with salt and pepper.
  2. Prepare 3 bowls for breading the cutlets. Bowl 1: Add Flour. Bowl 2: Whisk together Eggs. Bowl 3: Mix together Panko Breadcrumbs, 1 teaspoon each of salt, garlic powder, oregano and basil.
  3. Dredge each cutlet in flour, coat in egg, then cover in panko breading.
  4. Add a large skillet to the stovetop over medium heat and pour in 1/4 cup olive oil with 2 tablespoons of butter. Allow to heat up for a few minutes. You want a sizzle when adding the chicken so the oil doesn't soak in. Add 2-3 chicken cutlets to the pan and cook for 3-5 minutes on each side until the internal temperature reaches 165 degrees. Remove to a cooling rack. Repeat with remaining chicken. *Cool and wipe out skillet and add 2 tablespoons butter and 1/4 cup oil before adding the next batch of chicken. Allow the chicken to cool for 10 minutes on the rack.
  5. While allowing the chicken to cool, prepare the Caesar Salad. Into a bowl, add in romaine hearts, parmesan cheese, red onion and pour over dressing. Toss to combine.
  6. To assemble the sandwiches, lay down a slice of bread. Add on one cutlet, then top with salad mixture. If you're big on dressing, pour a bit over the top of the salad too, then add on the top slice of bread.
  7. Cut the sandwich in half and I highly recommend using toothpicks through the tops to hold this sandwich together. Serve and enjoy! 

Equipment

Notes

  • Try to pound all the chicken cutlets in pretty even thickness so it cooks in similar time in the skillet.
  • Coat the chicken cutlets in the egg so that the panko sticks to every surface. 
  • Make sure the oil is really sizzling before adding in the chicken or it will soak the oil up and not taste as good. To test the oil, take a piece of breadcrumb and throw it in before adding the chicken. You want a sizzle and bubbling around the breadcrumb as soon as it hits the oil. 
  • ***Allow the chicken cutlets to cool for 10 minutes before assembling the sandwiches. We don't want the hot chicken to wilt our greens. 
  • Using toothpicks to hold the sandwich halves together is recommended for this one. They can get really messy. 

Find it online: https://simplymadeeats.com/19491/crispy-chicken-caesar-sandwich/