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!
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
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.
Notes
You can store extra dressing in the fridge for 3 to 4 days. Serve the sandwiches immediately for best taste.