Description
Crispy Chicken Caesar Sandwich with juicy breaded chicken, creamy Caesar dressing, crisp lettuce, and savory Parmesan. A satisfying, easy lunch option.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 8 oz/225g each), butterflied and pounded to ½-inch thickness
- 1 cup (120g) all-purpose flour
- 2 large eggs, beaten
- 2 cups (180g) panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons vegetable oil for frying
- ⅓ cup (80ml) mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 anchovy fillets, minced (or 1 teaspoon anchovy paste)
- 2 garlic cloves, minced
- ¼ cup (25g) freshly grated Parmesan cheese
- ¼ teaspoon black pepper
- 4 ciabatta rolls or brioche buns, split and lightly toasted
- 2 cups romaine lettuce, shredded
- ¼ cup (25g) shaved Parmesan cheese
- 8 thin slices of bacon, cooked until crispy (optional)
Instructions
- Step 1: Prepare the chicken breasts Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even ½-inch thickness. Season both sides generously with salt and pepper. Set up your breading station with three shallow dishes: flour seasoned with a pinch of salt in the first, beaten eggs in the second, and panko breadcrumbs mixed with garlic powder and Italian seasoning in the third.
- Step 2: Bread the chicken breasts Dip each chicken breast in flour, then eggs, and finally press into the panko mixture, ensuring an even coating on all sides. For extra crispiness, repeat the egg and breadcrumb steps. Place the breaded chicken on a wire rack and let rest for 15 minutes to help the coating adhere.
- Step 3: Prepare the Caesar dressing Whisk together mayonnaise, lemon juice, Dijon mustard, minced anchovies, garlic, Parmesan cheese, and black pepper until smooth. Adjust seasonings to taste.
- Step 4: Fry the chicken Heat vegetable oil in a skillet, then cook the breaded chicken breasts for 4-5 minutes per side or until golden and crispy. Ensure the internal temperature reaches 165°F (74°C).
- Step 5: Assemble the sandwich Toast the ciabatta rolls, spread Caesar dressing on both sides, layer lettuce, add chicken, bacon (if using), more lettuce, and shaved Parmesan. Close the sandwich and press down gently before slicing.
- Step 6: Serve and enjoy Serve the sandwich immediately while warm and crispy, with extra Caesar dressing on the side for dipping if desired.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 sandwich
- Calories: 590
- Sugar: 3g
- Sodium: 1010mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0.2g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 105mg