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Crunchy Chicken Caesar Sandwich

The ultimate flavor mashup: shatteringly crisp fried chicken cutlets layered with fresh romaine, cherry tomatoes, and a rich homemade Caesar dressing on a toasted sub roll.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 Sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American, Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Crispy Chicken
  • 2 large boneless skinless chicken breasts halved horizontally
  • 1 cup all-purpose flour
  • 2 large eggs beaten with 2 tbsp milk
  • 2 cups Panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cups neutral oil for frying
Caesar Dressing
  • 0.5 cup mayonnaise high quality
  • 2 cloves garlic minced into paste
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 1 tsp anchovy paste
  • 0.33 cup Parmigiano-Reggiano freshly grated
Assembly
  • 4 submarine rolls or short baguettes
  • 2 cups romaine lettuce shredded
  • 1 cup cherry tomatoes halved
  • 2 tbsp butter softened for toasting

Equipment

  • Large heavy skillet or Dutch oven
  • Three shallow dishes for breading
  • Wire cooling rack
  • Meat Mallet (optional)

Method
 

  1. Whisk all Caesar dressing ingredients together in a bowl until smooth. Refrigerate until needed.
  2. Set up a breading station: seasoned flour in one dish, beaten eggs in the second, and Panko in the third.
  3. Dredge each thin chicken cutlet in flour, then egg, then press firmly into the Panko to coat completely.
  4. Heat oil in a skillet to 350°F. Fry chicken in batches for 3-4 minutes per side until golden and internal temp reaches 165°F. Rest on a wire rack.
  5. Butter and toast the sub rolls until golden.
  6. Toss the shredded romaine and cherry tomatoes with half of the prepared Caesar dressing.
  7. Spread remaining dressing on the toasted buns. Layer with sliced fried chicken, the dressed salad mix, and extra parmesan cheese. Serve hot.

Notes

Do not rest the fried chicken on paper towels, as it will make the crust soggy. Always use a wire cooling rack.