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

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

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 baguette rolls

3-4 cups romaine lettuce (chopped or shredded)

Instructions

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

Step 2: Dip each chicken cutlet first into the egg mixture, then coat evenly with the breadcrumb mixture. Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat. Fry the chicken cutlets until golden brown and crispy, about 5 minutes per side. Drain on paper towels and set aside.

Step 3: In a small bowl, combine the melted butter, mayo, minced garlic, chopped parsley, and grated Parmesan to make the garlic butter. Slice your bread rolls in half lengthwise and spread the garlic butter on the cut sides. Toast the bread under a broiler or in a 450ºF oven for 3-4 minutes until golden and fragrant.

Step 4: Prepare the dressing by whisking together mayo, sour cream or Greek yogurt, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper in a bowl or mason jar.

Step 5: Toss the chopped romaine lettuce with 3-4 tablespoons of the dressing in a large bowl until well coated.

Step 6: Assemble the sandwiches by layering the crispy chicken cutlets, dressed romaine lettuce, and an extra sprinkle of grated Parmesan cheese onto the toasted bread. Serve immediately and enjoy!

Tips & Variations

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

Substitute sour cream with Greek yogurt in the dressing for a lighter option without sacrificing creaminess.

Add sliced tomatoes or crispy bacon inside the sandwich for added flavor and texture.

If you prefer grilled chicken, marinate the cutlets in the dressing and grill instead of frying.

Make extra dressing and keep it refrigerated for salads or as a dip.

Storage

Store any leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. Garlic butter can be kept refrigerated for about a week. The assembled sandwiches are best eaten fresh to avoid soggy bread, but if necessary, wrap them tightly and refrigerate for up to 24 hours. Reheat the chicken cutlets separately in a skillet or oven to maintain crispiness before assembling.

FAQs

Can I use pre-cooked chicken for this sandwich?

While fresh fried chicken cutlets offer the best texture, you can use pre-cooked chicken strips. Just warm them and proceed with assembling the sandwich, though the crispy coating will be missing.

What can I substitute for anchovy paste in the dressing?

If you don’t have anchovy paste, you can omit it or use a small amount of fish sauce or soy sauce to add a similar umami flavor. Alternatively, you can leave it out entirely, but it is a key element of traditional Caesar dressing.