Description
A delightful twist on the classic Caesar salad, packed with crispy chicken and fresh flavors in a convenient sandwich.
Ingredients
Scale
- ½ cup full-fat mayonnaise
- 3 tbsp Greek yogurt
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp lemon juice
- ¼ cup Parmesan cheese (freshly grated)
- 1–2 garlic cloves (minced)
- ¼ tsp black pepper
- Pinch sea salt
- 5 chicken cutlets
- Sea salt (to taste)
- Ground black pepper (to taste)
- Oil (for frying)
- ⅓ cup all-purpose flour
- ½ tsp salt
- ¾ tsp smoked paprika
- 2 eggs
- ¼ tsp salt
- ¾ cup panko crumbs
- ¼ cup breadcrumbs
- 1 tsp dried parsley
- ½ tsp ground black pepper
- ½ tsp sea salt
- ½ tsp dried oregano
- 1 tsp garlic powder
- ¼ cup Parmesan cheese (freshly grated)
- 2 romaine hearts (chopped)
- 1–2 French baguettes
- Parmesan cheese (freshly grated)
Instructions
- In a bowl, prepare the Caesar dressing by mixing all the ingredients. Stir until smooth and creamy. Mix 4–5 tablespoons of the dressing with the chopped romaine lettuce in a medium bowl. Cover both the salad and remaining dressing and refrigerate.
- Lay chicken cutlets on a cutting board and pound to even thickness. Season with salt and pepper on both sides.
- Set up a breading station: first plate for flour, second for whisked eggs, and third for the breadcrumb mixture.
- Heat oil in a frying pan over medium heat. Dredge each chicken cutlet in flour, then egg, and finally breadcrumb mix.
- Fry chicken in hot oil until golden brown, about 4-5 minutes per side. Place on a wire rack to drain excess oil.
- Slice the baguettes into 5″ portions and cut open lengthwise. Spread dressing, add chicken, Caesar salad, and sprinkle with Parmesan. Close sandwiches and serve immediately.
Notes
Store the components separately in airtight containers. Reheat chicken in the oven for best results. Consume sandwiches within 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 140mg