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 Large, for frying
- 1 Oven
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 for frying
- 4 to 6 Brioche buns for that soft, buttery bite
- 4 Garlic cloves minced fresh
- 3 tablespoons Greek yogurt for the creamy sauce
- 2 tablespoons Parmesan additional for Caesar dressing
- 1 tablespoon Dijon mustard to punch the Caesar dressing up
- 2 teaspoons Red wine vinegar
- 1 teaspoon Anchovy paste
- ½ Lemon, juiced
- ⅓ cup Olive oil to make it rich
- 10 to 12 cups Chopped romaine lettuce for fresh crunch
- Kosher salt and pepper for seasoning everything just right
- ⅓ cup Finely grated parmesan cheese for garnish
- ⅓ cup Shaved parmesan cheese for garnish
Instructions
Instructions
- Preheat the oven to 400°F (200°C). Season chicken breasts with kosher salt and pepper.
- Dip each breast into beaten eggs, then cover with breadcrumb and parmesan mixture.
- Heat olive oil in a large skillet over medium heat. Cook chicken for 4 to 5 minutes on each side until golden and crisp.
- Transfer chicken to a baking sheet and bake in the oven for another 10 to 15 minutes until cooked through.
- Mix minced garlic, Greek yogurt, and additional parmesan for sauce while chicken bakes.
- Toast brioche buns lightly in the skillet with a bit of olive oil.
- Assemble sandwiches by spreading sauce on buns, adding chicken, then topping with romaine and shaved parmesan.
Notes
Gotta save time? Use store-bought seasoned breadcrumbs but add that parmesan yourself for extra flavor.