Chicken Caesar Salad Sandwiches

Recently updated on July 6th, 2024

Chicken Caesar Salad Sandwiches

Yields6 Servings

Cook Time30 mins

Ingredients

Dressing
 2 tbsp mayonnaise
 1 garlic clove, minced
 2 tsp fresh lemon juice
 ½ tsp Worcestershire sauce
 1 tsp anchovy paste, or 1 anchovy, finely minced into a paste
 ¼ tsp salt
 ¼ tsp pepper
 ¼ cup oil
 ¼ cup Parmesan cheese
 2 romaine hearts, shredded
Cutlets
 2 cups panko breadcrumbs
 ½ cup grated Parmesan cheese
 1 tsp Italian seasoning
 2 eggs
  cup flour
 3 boneless, skinless chicken breasts, cut in half lengthwise and pounded to ½-inch thick cutlets
 1 tsp salt
 ½ tsp pepper
 Oil, for frying
 6 sub buns, sliced in half lengthwise

Directions

1

In a medium bowl, whisk together mayonnaise, garlic, lemon juice, Worcestershire sauce, anchovy, salt, pepper, and oil, stirring vigorously to emulsify. Stir in the Parmesan cheese until fully mixed. In a large bowl, add the shredded romaine and pour the dressing on top, tossing to fully coat. Set aside.

2

In a shallow bowl, stir together the panko, Parmesan cheese, and Italian seasoning. In a second shallow bowl, beat the eggs. In a large resealable bag, add the flour, salt, and pepper. Add the chicken to the bag of flour and shake until fully coated. Remove the chicken from the bag, shaking off any excess and dip into the egg and completely coated on both sides, then repeat with the panko mixture, gently pressing to ensure they stick. Gently shake off any excess crumbs. Transfer to a plate and repeat with remaining cutlets.

3

In a large skillet over medium-high heat and add ½ inch of oil. Once the oil is hot, add the chicken and cook for 5 minutes, until browned. Reduce the heat to medium and flip the chicken, cooking 3-5 minutes more. Transfer the chicken to a wire rack and rest for 5 minutes.

4

To serve, place a cutlet on the bottom sub bun, top some Caesar salad, Parmesan cheese, and the top bun. Enjoy!

Panzanella

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Ingredients

Dressing
 2 tbsp mayonnaise
 1 garlic clove, minced
 2 tsp fresh lemon juice
 ½ tsp Worcestershire sauce
 1 tsp anchovy paste, or 1 anchovy, finely minced into a paste
 ¼ tsp salt
 ¼ tsp pepper
 ¼ cup oil
 ¼ cup Parmesan cheese
 2 romaine hearts, shredded
Cutlets
 2 cups panko breadcrumbs
 ½ cup grated Parmesan cheese
 1 tsp Italian seasoning
 2 eggs
  cup flour
 3 boneless, skinless chicken breasts, cut in half lengthwise and pounded to ½-inch thick cutlets
 1 tsp salt
 ½ tsp pepper
 Oil, for frying
 6 sub buns, sliced in half lengthwise

Directions

1

In a medium bowl, whisk together mayonnaise, garlic, lemon juice, Worcestershire sauce, anchovy, salt, pepper, and oil, stirring vigorously to emulsify. Stir in the Parmesan cheese until fully mixed. In a large bowl, add the shredded romaine and pour the dressing on top, tossing to fully coat. Set aside.

2

In a shallow bowl, stir together the panko, Parmesan cheese, and Italian seasoning. In a second shallow bowl, beat the eggs. In a large resealable bag, add the flour, salt, and pepper. Add the chicken to the bag of flour and shake until fully coated. Remove the chicken from the bag, shaking off any excess and dip into the egg and completely coated on both sides, then repeat with the panko mixture, gently pressing to ensure they stick. Gently shake off any excess crumbs. Transfer to a plate and repeat with remaining cutlets.

3

In a large skillet over medium-high heat and add ½ inch of oil. Once the oil is hot, add the chicken and cook for 5 minutes, until browned. Reduce the heat to medium and flip the chicken, cooking 3-5 minutes more. Transfer the chicken to a wire rack and rest for 5 minutes.

4

To serve, place a cutlet on the bottom sub bun, top some Caesar salad, Parmesan cheese, and the top bun. Enjoy!

Chicken Caesar Salad Sandwiches

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