Crispy Chicken Caesar Sandwiches

The best meal ever! These crispy chicken caesar sandwiches are such a crowd pleaser. Super thin and crisp chicken cutlets are topped with caesar salad and served on brioche. Delish!

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Prep Time 25

Cook Time 20

Total Time 45

Servings 4 sandwiches

Calories 700 kcal

Equipment

1 Skillet for frying
1 Baking sheet lined with paper towels
1 Food processor for dressing

Ingredients

Main ingredients

1 pound boneless, skinless chicken breasts
kosher salt and pepper to taste
2 large eggs lightly beaten
1 ½ cups seasoned breadcrumbs
⅓ cup finely grated parmesan cheese
5 to 6 tablespoons olive oil
4 to 6 brioche buns
4 cloves garlic minced
3 tablespoons greek yogurt
2 tablespoons parmesan cheese
1 tablespoon dijon mustard
2 teaspoons red wine vinegar
1 teaspoon anchovy paste
½ lemon juiced
⅓ cup olive oil for dressing
10 to 12 cups chopped romaine lettuce
kosher salt and pepper to taste
⅓ cup finely grated parmesan cheese additional
⅓ cup shaved parmesan cheese

Instructions

Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. Season the chicken with salt and pepper.
Line a baking sheet with paper towels. Place the eggs, breadcrumbs, and parmesan in separate bowls.
Heat 1 to 2 tablespoons of olive oil in a skillet over medium heat for 5 minutes.
Dip each piece of chicken into the egg, then into the breadcrumbs. Cook each side until golden, about 3 to 4 minutes per side.
Remove chicken and place on a paper towel-lined sheet. Repeat with remaining chicken.
For the dressing, blend garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt, and pepper until pureed. Stream in olive oil.
Place the romaine in a bowl, toss with salt, pepper, and a few tablespoons of dressing. Add parmesan cheeses and toss.
Assemble the sandwiches with a cutlet and a pile of caesar salad on a bun. Serve with extra salad if desired.