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Garlic Butter Chicken Caesar Sandwiches

Crispy golden-brown breaded chicken cutlets topped with crisp romaine lettuce, creamy Caesar dressing, and parmesan cheese, all sandwiched inside a toasted garlic butter 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
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Garlic Butter Bread
  • 4 hoagie or sub rolls sliced open
  • 0.5 cup unsalted butter softened
  • 4 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 0.25 tsp salt
Crispy Chicken
  • 2 large boneless skinless chicken breasts sliced horizontally into 4 cutlets
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten
  • 1.5 cups panko breadcrumbs
  • 0.5 cup parmesan cheese grated
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 cups cooking oil for frying
Caesar Salad Topping
  • 1 head romaine lettuce shredded
  • 0.75 cup Caesar dressing
  • 0.33 cup parmesan cheese freshly grated

Equipment

  • Large skillet or frying pan
  • Mixing bowls
  • Wire rack
  • Meat Mallet

Method
 

  1. In a small bowl, mix softened butter, minced garlic, parsley, and salt until well combined. Set aside.
  2. Pound the chicken cutlets to an even 1/2-inch thickness. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko mixed with parmesan, garlic powder, paprika, salt, and pepper.
  3. Coat each chicken cutlet in flour, dip in the egg, and then press firmly into the panko mixture to coat completely.
  4. Heat 1/2 inch of oil in a skillet to 350°F (175°C). Fry chicken cutlets for 4-5 minutes per side until golden brown and cooked through (165°F internal). Drain on a wire rack.
  5. Spread the prepared garlic butter generously on the inside of the hoagie rolls. Toast them on a hot skillet or under a broiler until golden and crispy.
  6. In a large bowl, toss the shredded romaine lettuce with Caesar dressing and grated parmesan cheese.
  7. Assemble the sandwiches by placing a crispy chicken cutlet on the bottom half of each garlic bread roll, topping generously with the Caesar salad mixture, and closing with the top bun. Serve immediately.

Notes

To ensure maximum crunch, do not drain the fried chicken on paper towels as it creates steam. Always use a wire cooling rack over a baking sheet.