Ingredients
For the Chicken Cutlets:
- 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
For the Garlic Butter:
- 4 tablespoons salted butter, slightly melted
- 2 tablespoons mayonnaise
- 2-3 cloves garlic, minced
- 2-3 tablespoons chopped fresh parsley
- ¼ cup finely grated Parmesan cheese
For the Caesar Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ¼ cup finely grated Parmesan cheese
- 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
To Assemble:
- 4 hoagies or baguettes
- 3-4 cups romaine lettuce, chopped or shredded
Instructions
- Prepare the Chicken Cutlets: On a cutting board, slice the chicken breasts horizontally into 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. Dip each chicken cutlet into the egg mixture, then coat evenly with the breadcrumb mixture. Heat vegetable oil about 1 inch deep in a shallow pan over medium-high heat and fry the cutlets until they are golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain excess oil.
- Make the Garlic Butter and Toast the Bread: In a small bowl, combine the melted butter, mayonnaise, minced garlic, chopped parsley, and Parmesan cheese. Slice the hoagies or baguettes in half lengthwise and spread the garlic butter mixture evenly on the cut sides of the bread. Place the bread on a baking sheet and toast in a preheated 450ºF oven or under the broiler for 3-4 minutes until golden and fragrant. Keep a close eye to prevent burning.
- Prepare the Caesar Dressing: Whisk together the mayonnaise, sour cream (or Greek yogurt), grated Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper in a bowl or mason jar until smooth and well combined.
- Toss the Salad: In a large bowl, toss the chopped romaine lettuce with 3-4 tablespoons of the Caesar dressing until the leaves are well coated.
- Assemble the Sandwiches: On the toasted garlic butter bread, layer the crispy chicken cutlets, the dressed romaine lettuce, and an extra sprinkle of grated Parmesan cheese. Close the sandwich, slice if desired, and serve immediately while the chicken is warm and the bread is crisp.
Notes
- For extra crispiness, double coat the chicken cutlets by repeating the egg and breadcrumb dredging steps.
- Adjust the amount of garlic in the garlic butter and dressing to your taste preference.
- Make sure not to overcrowd the frying pan to maintain the oil temperature for crispy chicken.
- You can substitute Greek yogurt for sour cream in the dressing for a healthier option.
- Use fresh, high-quality Parmesan for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
