Description
These Crispy Chicken Caesar Sandwiches combine perfectly breaded and pan-fried chicken cutlets with a creamy, tangy homemade Caesar dressing, crisp romaine lettuce, and parmesan cheese all stacked on soft brioche buns for a satisfying and flavorful meal.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts
- Kosher salt and pepper, to taste
- 2 large eggs, lightly beaten
- 1 ½ cups seasoned breadcrumbs
- ¼ cup finely grated parmesan cheese
- 5 to 6 tablespoons olive oil (for frying)
For the Caesar Dressing:
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- ½ lemon, juiced
- Kosher salt and pepper, to taste
- ¼ cup olive oil
For the Salad and Assembly:
- 10 to 12 cups chopped romaine lettuce
- Kosher salt and pepper, to taste
- ¼ cup finely grated parmesan cheese
- ¼ cup shaved parmesan cheese
- 4 to 6 brioche buns
Instructions
- Prepare Chicken Cutlets: Thinly slice the chicken breasts lengthwise into very thin cutlets, about 3 to 5 slices per breast. Season each cutlet evenly with kosher salt and pepper. Line a baking sheet with paper towels for draining later.
- Set Up Breading Stations: Place the lightly beaten eggs in a shallow bowl. In a separate plate or bowl, mix together the seasoned breadcrumbs and finely grated parmesan cheese.
- Heat Olive Oil: In a large skillet, heat 1 to 2 tablespoons of olive oil over medium heat for about 5 minutes. Monitor the heat to avoid burning, adjusting as necessary.
- Bread the Chicken: Dip each chicken cutlet first into the beaten eggs, then press into the breadcrumb and parmesan mixture to coat thoroughly.
- Cook Chicken Cutlets: Add 2 to 3 breaded cutlets at a time to the skillet. Cook each side for 3 to 4 minutes or until a deep golden brown and the internal temperature reaches 165°F. Transfer cooked cutlets to the paper towel-lined baking sheet to drain excess oil. Repeat with remaining cutlets.
- Make Caesar Dressing: In a food processor or blender, combine minced garlic, Greek yogurt, parmesan, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, salt, and pepper. Blend until smooth. With the motor running, slowly drizzle in ¼ cup olive oil until the dressing is creamy and emulsified. Set aside or refrigerate if making ahead.
- Prepare Salad: Place chopped romaine lettuce in a large bowl. Season with salt and pepper and drizzle with a few tablespoons of the prepared Caesar dressing. Add finely grated and shaved parmesan cheeses and toss well until the lettuce is evenly coated.
- Assemble Sandwiches: Place one or two chicken cutlets on the bottom half of a brioche bun. Top generously with the dressed Caesar salad. Cover with the top bun and serve immediately, optionally with extra salad on the side.
Notes
- For extra crispiness, allow the oil to heat fully before adding the chicken, but keep the temperature moderate to prevent burning.
- The homemade Caesar dressing can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Brioche buns add a rich and slightly sweet flavor but can be substituted with other sandwich breads if preferred.
- Adding anchovy paste in the dressing provides authentic Caesar flavor but can be omitted for a milder taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American