Ingredients
For the Chicken Cutlets:
- 2 chicken breasts
- 1 egg whisked with a splash of milk
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup breadcrumbs
- ½ cup Panko
- Vegetable oil for frying
For the Garlic Butter:
- 4 tablespoons salted butter, slightly melted
- 2 tablespoons mayonnaise
- 2-3 cloves garlic, minced
- 2-3 tablespoons chopped fresh parsley
- ¼ cup finely grated Parmesan cheese
For the Caesar Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ¼ cup finely grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon anchovy paste
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, grated
- Salt and pepper, to taste
To Assemble:
- 4 hoagies or baguette rolls
- 3-4 cups romaine lettuce, chopped or shredded
Instructions
- Make the Chicken Cutlets: Slice the chicken breasts horizontally to create 4-6 thin cutlets. Whisk the egg with a splash of milk, garlic powder, salt, and pepper. Combine breadcrumbs and Panko in another bowl. Dip each chicken cutlet first in the egg mixture, then coat in the breadcrumb mixture. Fry them in about 1 inch of vegetable oil over medium-high heat until golden brown and crispy, about 5 minutes. Drain on paper towels.
- Prepare the Garlic Butter and Toast the Bread: In a small bowl, mix the melted butter, mayonnaise, minced garlic, chopped parsley, and grated Parmesan. Slice the bread lengthwise and spread the garlic butter on the inside halves. Toast the bread under a broiler or in a 450°F oven for 3-4 minutes until golden and fragrant.
- Make the Caesar Dressing: Whisk together mayonnaise, sour cream or Greek yogurt, Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper until smooth and creamy.
- Toss the Salad: In a large bowl, toss chopped romaine lettuce with 3-4 tablespoons of the prepared Caesar dressing to evenly coat the leaves.
- Assemble the Sandwiches: Layer the fried chicken cutlets on the toasted bread, followed by the dressed romaine lettuce and an extra sprinkle of grated Parmesan. Serve immediately and enjoy!
Notes
- For extra crispiness, double-dip the chicken cutlets in the egg and breadcrumbs before frying.
- You can substitute Greek yogurt for sour cream in the dressing for a healthier option.
- Add sliced tomatoes or crispy bacon to the sandwich for more flavor variations.
- If you prefer, use whole wheat or gluten-free bread to accommodate dietary needs.
- Leftover chicken cutlets can be stored in the refrigerator for up to 2 days and reheated in a skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
