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–+ servings
Chicken Caesar Sandwiches

Crispy Chicken Caesar Sandwiches with Garlicky Toast Heaven

These Chicken Caesar Sandwiches combine crispy chicken with fresh romaine, creamy dressing, and garlic butter toasted bread for a delicious meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Cutlets
  • 4 pieces Chicken Breasts or use thighs for juicier result
  • 1 large Egg whisked with milk
  • 1 cup Breadcrumbs can use gluten-free versions
  • 1 cup Panko can use gluten-free versions
  • 1 cup Vegetable Oil or canola/peanut oil
  • 1 teaspoon Garlic Powder adjust to taste
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Pepper adjust to taste
For the Garlic Butter Toast
  • 4 tablespoons Salted Butter or unsalted with added salt
  • 3 cloves Garlic minced, fresh is best
  • 2 tablespoons Fresh Parsley chopped, or Italian seasoning
  • 1 loaf Hoagies or Baguette gluten-free options available
For the Caesar Dressing
  • 1 cup Mayonnaise yogurt is a lighter substitute
  • 1/2 cup Parmesan Cheese grated, nutritional yeast for vegan
  • 1/2 cup Sour Cream or Greek yogurt, vegan yogurt for dairy-free
  • 2 tablespoons Lemon Juice lime juice also works
  • 1 tablespoon Dijon Mustard optional
  • 1 teaspoon Anchovy Paste optional
  • 1 teaspoon Worcestershire Sauce soy sauce as substitute
  • 1 teaspoon Salt adjust to taste
For Assembling the Sandwich
  • 1 head Romaine Lettuce or any crisp lettuce variety
  • 1 cup Extra Parmesan Cheese for topping

Equipment

  • skillet
  • mixing bowl
  • Baking Sheet
  • whisk

Method
 

Step-by-Step Instructions
  1. Slice the chicken breasts horizontally into 4–6 thin cutlets and pat dry with paper towels.
  2. In a medium bowl, whisk together the egg and milk. Stir in garlic powder, salt, and pepper.
  3. Place breadcrumbs and panko in a separate bowl. Dip chicken cutlets in egg mixture then coat with breadcrumbs.
  4. Heat vegetable oil in a skillet over medium-high heat. Fry cutlets for about 5 minutes on each side until golden brown.
  5. Mix melted butter, minced garlic, parsley, and grated Parmesan for garlic butter; spread on bread cut sides.
  6. Preheat oven to 450°F and toast garlic buttered bread in baking sheet for 3–4 minutes.
  7. Combine mayonnaise, Parmesan, sour cream, lemon juice, Dijon mustard, and Worcestershire sauce for dressing.
  8. Chop romaine lettuce and toss with Caesar dressing.
  9. Assemble sandwiches with crispy chicken, dressed lettuce, and extra Parmesan on toasted bread.

Nutrition

Serving: 1sandwichCalories: 650kcalCarbohydrates: 35gProtein: 40gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 1200mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Customize with toppings like avocado or grilled shrimp for a twist.

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