Description
A crispy chicken Caesar sandwich loaded with crunchy breaded chicken, fresh romaine lettuce, creamy Caesar dressing, and shaved parmesan inside toasted sandwich buns.
Ingredients
Scale
- 4 boneless chicken cutlets
- 3 cups chopped romaine lettuce
- 1/2 cup shaved parmesan cheese
- 4 sandwich buns, toasted
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 1/2 cups breadcrumbs
- 2 large eggs
- 1 cup flour
- 1 cup vegetable oil for frying
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat vegetable oil in a skillet over medium heat.
- Mix mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and garlic powder to make the Caesar dressing.
- Place flour, beaten eggs, and breadcrumbs into separate bowls.
- Coat chicken cutlets in flour, dip into eggs, then coat fully in breadcrumbs.
- Fry chicken for 4 to 5 minutes per side until golden brown and cooked through.
- Toss romaine lettuce lightly with some Caesar dressing.
- Toast sandwich buns lightly.
- Assemble sandwiches with crispy chicken, dressed romaine lettuce, parmesan cheese, and extra dressing if desired.
- Serve immediately.
Notes
- Use panko breadcrumbs for extra crunch.
- Drain fried chicken on a wire rack to keep it crispy.
- Do not overdress the lettuce to avoid soggy sandwiches.
- Air frying the chicken also works well for a lighter version.