Ingredients
Method
- 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.
Nutrition
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!