Description
A crunchy, savory take on a classic Caesar salad transformed into a satisfying sandwich with crispy chicken, crisp romaine, creamy Caesar dressing, and Parmesan cheese.
Ingredients
- 2 boneless, skinless chicken breasts (about 12 oz total)
- ½ cup all-purpose flour
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and pepper, to taste
- 1 large egg
- ½ cup panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- 2 tbsp olive oil (for frying)
- 2–4 slices ciabatta or sourdough bread
- ½ cup Caesar dressing (store‑bought or homemade)
- 1 cup romaine lettuce, chopped
- 2–3 slices ripe tomato (optional)
- 2 tbsp shaved Parmesan cheese
Instructions
- Slice each chicken breast horizontally to create cutlets about ½″ thick.
- In one shallow bowl, combine flour, garlic powder, paprika, salt, and pepper.
- In a second bowl, beat the egg.
- In a third bowl, mix panko breadcrumbs with 2 tbsp grated Parmesan.
- Coat each chicken cutlet: dredge in flour mixture, dip in egg, press into panko mix.
- Heat olive oil in a skillet over medium heat. Fry chicken until golden and cooked through, about 4–5 min per side. Drain on paper towels.
- Lightly toast bread slices.
- Spread Caesar dressing on both bread halves.
- Layer lettuce, tomato (if using), and crispy chicken on bottom slices. Top with shaved Parmesan.
- Close sandwiches, slice in half, and serve immediately.
Notes
- For extra flavor, brush chicken with a little olive oil before dredging.
- Use homemade Caesar dressing for a fresher taste.
- Swap chicken for grilled tofu for a vegetarian version.
- Sandwich is best served immediately to retain crispiness.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 115 mg
