Description
This Chicken Caesar Sandwich recipe features crispy, golden chicken cutlets paired with a creamy, homemade Caesar dressing tossed with fresh romaine lettuce, all served on buttery brioche buns. It’s a delightful twist on the classic Caesar salad, transformed into a hearty and satisfying sandwich perfect for lunch or dinner.
Ingredients
Scale
Crispy Chicken
- 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
Caesar Salad
- 4 garlic cloves, 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
- Kosher salt and pepper, to taste
- ⅓ cup olive oil
- 10 to 12 cups chopped romaine lettuce
- ⅓ cup finely grated Parmesan cheese
- ⅓ cup shaved Parmesan cheese
Instructions
- Prepare Chicken Cutlets: Thinly slice the chicken breasts lengthwise into 3 to 5 very thin cutlets that are almost translucent. Season both sides with kosher salt and pepper. Line a baking sheet with paper towels to drain cooked chicken.
- Set Up Breading Stations: Place the beaten eggs in a shallow bowl. In another shallow bowl, mix the seasoned breadcrumbs with the grated Parmesan cheese.
- Heat Oil for Frying: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat for about 5 minutes, adjusting heat as needed to maintain medium temperature without smoking.
- Bread the Chicken: Dip each chicken cutlet first into the egg, then press it into the breadcrumb-Parmesan mixture to coat evenly.
- Cook the Chicken: Add 2 to 3 breaded cutlets at a time to the hot skillet. Cook each side for 3 to 4 minutes until a deep golden brown and the chicken reaches an internal temperature of 165°F (74°C). Remove cooked cutlets and drain on the paper towel-lined baking sheet. Repeat until all chicken is cooked, adding more olive oil to the pan as needed.
- Make Caesar Dressing: In a food processor or blender, combine garlic, Greek yogurt, Parmesan, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, salt, and pepper. Blend until smooth. With the machine running, slowly stream in ⅓ cup olive oil until a creamy dressing forms. Refrigerate any leftover dressing for up to 3 to 4 days, stirring well before use.
- Prepare Caesar Salad: In a large bowl, toss chopped romaine lettuce with salt and pepper. Drizzle with a few tablespoons of the Caesar dressing and add both finely grated and shaved Parmesan cheeses. Toss thoroughly to coat all leaves evenly.
- Assemble Sandwiches: Place one or two crispy chicken cutlets onto each brioche bun bottom. Top generously with the dressed Caesar salad. Add the bun top and serve immediately, optionally with extra salad on the side.
Notes
- Use thin chicken cutlets to ensure quick, even cooking and a crispy coating.
- Monitor skillet heat carefully to prevent burning the breadcrumbs.
- Homemade Caesar dressing can be prepared in advance and stored covered in the refrigerator for up to 4 days.
- Check chicken temperature with a meat thermometer to ensure food safety.
- Brioche buns add a rich, buttery flavor complementing the savory chicken and tangy salad.
