Crispy Chicken Caesar Sandwiches Pressure Cooker Recipe
These crispy chicken caesar sandwiches are a crowd pleaser. Super thin and crisp chicken cutlets with caesar salad on brioche make for a delicious meal.
Ingredients
Main Ingredients
- 1 pound chicken breasts boneless, skinless, seasoned with kosher salt and pepper
- 2 large eggs beaten light
- 1 ½ cups seasoned breadcrumbs mixed with ⅓ cup finely grated parmesan cheese
- 5 to 6 tablespoons olive oil for frying and drizzling
- 4 to 6 brioche buns toasted till golden brown
- 4 cloves garlic minced
- 3 tablespoons Greek yogurt mixed with 2 tablespoons parmesan cheese for the sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- 10 to 12 cups romaine lettuce chopped with salt and pepper
Instructions
Cooking Instructions
- Preheat your oven to 400°F.
- Season chicken breasts with kosher salt and pepper.
- Dip each breast in beaten eggs then in breadcrumb and parmesan mix. Coat evenly.
- Heat 3 to 4 tablespoons of olive oil in an oven-safe skillet on medium. Cook chicken for 4-5 minutes per side until golden brown.
- Pop skillet into oven for 15-20 minutes to finish cooking.
- Mix minced garlic, Greek yogurt, and 2 tablespoons parmesan cheese for Caesar sauce. Set aside.
- Toast brioche buns in a skillet until golden brown.
Notes
Serve with extra salad for a refreshing side.