Ingredients

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 breadcrumbs

Vegetable oil for frying

4 tablespoons salted butter, slightly melted

2 tablespoons mayo

2-3 cloves garlic, minced

2-3 tablespoons chopped fresh parsley

¼ cup finely grated Parmesan cheese

½ cup mayo (for dressing)

¼ cup sour cream or Greek yogurt

¼ cup finely grated Parmesan cheese (for dressing)

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

4 hoagies or baguettes

3-4 cups romaine lettuce, chopped or shredded

Instructions

Step 1: Slice the chicken breasts horizontally to create 4-6 thin cutlets. In a small bowl, whisk together egg, a splash of milk, garlic powder, salt, and pepper. In another bowl, combine breadcrumbs and Panko.

Step 2: Dip each chicken cutlet into the egg mixture, then coat thoroughly with the breadcrumb mixture. Fry in a shallow pan with about an inch of vegetable oil over medium-high heat until golden brown and crispy, about 5 minutes. Drain on paper towels and set aside.

Step 3: For the garlic butter, mix melted butter, mayo, minced garlic, chopped parsley, and grated Parmesan in a small bowl. Split the bread lengthwise and spread the garlic butter on the cut sides.

Step 4: Toast the bread in a 450ºF oven or under a broiler for 3-4 minutes until golden and fragrant.

Step 5: Whisk together mayo, sour cream or Greek yogurt, Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper to make the Caesar dressing.

Step 6: Toss 3-4 tablespoons of the Caesar dressing with the chopped romaine lettuce in a large bowl.

Step 7: Assemble the sandwiches by layering chicken cutlets, dressed romaine, and extra Parmesan on the toasted bread. Serve immediately and enjoy.

Tips & Variations

For extra crispiness, use a mix of regular breadcrumbs and Panko for the chicken coating.

Substitute sour cream with Greek yogurt in the dressing for a healthier option.

Add sliced tomatoes or avocado for additional freshness and texture.

If you don’t have anchovy paste, a few drops of Worcestershire sauce can enhance the umami flavor.

Storage

Store leftover chicken cutlets and dressing separately in airtight containers in the refrigerator for up to 3 days. The bread is best toasted fresh, so keep it separate to avoid sogginess. Reheat chicken cutlets in a skillet over medium heat to retain crispiness before assembling the sandwich again.

FAQs

Can I use pre-cooked chicken instead of frying cutlets?

Yes, you can substitute pre-cooked chicken breasts or rotisserie chicken, but you’ll miss the crispy coating that adds great texture to the sandwich.

Is anchovy paste necessary for the Caesar dressing?

While anchovy paste adds authentic umami flavor, you can omit it or replace it with extra Worcestershire sauce if preferred or if you have dietary restrictions.