Crispy Chicken Caesar Sandwiches

Recipe Details

Crispy Chicken Caesar Sandwiches

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings:

Calories: 550kcal

Cost: $15

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Course: Main Course, Sandwich

Cuisine: American

Keyword: brioche sandwich, Caesar salad sandwich, chicken Caesar, Crispy Chicken Caesar Sandwiches, crispy chicken sandwich

Ingredients

Crispy Chicken:

1 pound boneless skinless chicken breasts (cut into thin cutlets)
Kosher salt and pepper to season
2 large eggs lightly beaten for coating
1 ½ cups seasoned breadcrumbs for coating
⅓ cup finely grated parmesan cheese for coating
5 to 6 tablespoons olive oil for frying
4 to 6 brioche buns soft for serving

Caesar Salad:

4 garlic cloves minced for flavor
3 tablespoons Greek yogurt for a creamy texture
2 tablespoons parmesan cheese for added richness
1 tablespoon Dijon mustard for tang
2 teaspoons red wine vinegar for acidity
1 teaspoon anchovy paste for umami
½ lemon juiced for freshness
Kosher salt and pepper to taste
⅓ cup olive oil for making the dressing
10 to 12 cups chopped romaine lettuce for the salad
Kosher salt and pepper for seasoning
⅓ cup finely grated parmesan cheese for tossing into the salad
⅓ cup shaved parmesan cheese for topping the salad

Directions

Thinly slice the chicken breasts lengthwise to make thin chicken cutlets, aiming for slices that are almost transparent.
Season both sides of the chicken with salt and pepper.
Place the eggs in a shallow bowl and lightly beat them. In another shallow bowl, combine breadcrumbs and parmesan cheese.
Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat, ensuring the oil is heated for about 5 minutes before adding the chicken. If the oil gets too hot, lower the heat.
Dip each chicken cutlet into the egg mixture, then coat it with the breadcrumb-parmesan mixture, pressing gently so the crumbs stick.
Add the chicken cutlets, 2 to 3 pieces at a time, to the hot skillet. Cook each side for 3 to 4 minutes until golden and crispy. If unsure, check the internal temperature; it should reach 165°F. Remove the cooked chicken and place it on a paper towel-lined sheet. Repeat the process for the remaining chicken.
To make the dressing, add garlic, Greek yogurt, parmesan, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, salt, and pepper to a food processor or blender. Blend until smooth. With the processor running, slowly add olive oil until the dressing is creamy.
Place the chopped romaine lettuce in a large bowl. Season with a pinch of salt and pepper, then drizzle with some of the Caesar dressing. Toss the lettuce to coat.
Add both the finely grated and shaved parmesan cheeses to the lettuce. Toss everything together until evenly distributed.
To assemble the sandwiches, place one or two pieces of crispy chicken cutlets on each brioche bun. Top generously with Caesar salad.

Notes

A classic, satisfying sandwich with crispy chicken and a creamy, tangy Caesar salad that’s perfect for lunch or dinner. Serve it with extra salad on the side for a refreshing meal!

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