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Crispy Chicken Caesar Sandwich

A crunchy, juicy chicken cutlet sandwich topped with Caesar-dressed romaine and shaved Parmesan on a toasted crusty roll.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine American
Servings 4 servings
Calories 760 kcal

Equipment

  • 1 large skillet for frying the chicken
  • 3 shallow bowls for breading station
  • 1 mixing bowl for tossing the romaine
  • 1 tongs for handling the chicken
  • 1 wire rack optional, for draining cooked chicken

Ingredients
  

For the chicken

  • 2 large boneless, skinless chicken breasts halved horizontally into 4 cutlets
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup Parmesan cheese finely grated
  • 1/2 teaspoon Italian seasoning
  • 1/3 cup neutral oil plus more as needed for frying

For the Caesar salad filling

  • 5 cups romaine lettuce chopped
  • 1/3 cup Caesar dressing
  • 1 tablespoon lemon juice
  • 1/4 teaspoon black pepper
  • 1/4 cup Parmesan cheese shaved, plus more for serving

For assembly

  • 4 crusty sandwich rolls split
  • 2 tablespoons butter or olive oil for toasting rolls

Instructions
 

Prepare and bread the chicken

  • Pat the chicken cutlets dry and season both sides with the kosher salt, black pepper, and garlic powder.
  • Place the flour in one shallow bowl. In a second bowl, whisk the eggs with the water. In a third bowl, combine the panko breadcrumbs, grated Parmesan, and Italian seasoning.
  • Dredge each chicken cutlet in the flour, then the egg mixture, then the breadcrumb mixture, pressing the crumbs on firmly for an even coating.

Cook the chicken

  • Heat the oil in a large skillet over medium to medium-high heat. Fry the chicken in batches for 4 to 5 minutes per side, until golden brown, crisp, and cooked through. Transfer to a wire rack or paper towel-lined plate.

Make the Caesar filling and toast the rolls

  • In a mixing bowl, toss the chopped romaine with the Caesar dressing, lemon juice, black pepper, and shaved Parmesan just until coated.
  • Lightly butter or brush the cut sides of the rolls with olive oil. Toast in a skillet or under the broiler until lightly golden.

Assemble the sandwiches

  • Place one crispy chicken cutlet on the bottom half of each roll.
  • Pile the Caesar-dressed romaine on top of the chicken and finish with extra shaved Parmesan if desired.
  • Close the sandwiches and serve immediately while the chicken is warm and crisp and the lettuce is cold and fresh.

Notes

Dress the romaine right before assembling so it stays crisp. Toasted sturdy rolls hold up best. Reheat leftover chicken in the oven or air fryer for the best texture.