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Chicken Caesar sandwich

Chicken Caesar Sandwiches: Crispy Fried Chicken with Homemade Caesar Dressing

These Chicken Caesar Sandwiches combine crispy pan-fried chicken cutlets, homemade Caesar dressing, fresh romaine, and garlic-butter toasted bread for an incredible handheld version of a classic Caesar salad. Crunchy, creamy, savory, and satisfying, this sandwich delivers restaurant-quality flavor with simple ingredients and easy steps.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, sliced into thin cutlets
  • 1 egg
  • 1 tbsp milk
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup regular breadcrumbs
  • 1/2 cup panko breadcrumbs
  • vegetable oil, for frying
  • 4 tbsp salted butter, softened
  • 2 tbsp mayonnaise (for garlic butter)
  • 2-3 cloves garlic, minced
  • 2-3 tbsp fresh parsley, minced
  • 1/4 cup finely grated Parmesan cheese
  • 4 hoagie rolls or baguette sections, split
  • 1/2 cup mayonnaise (for dressing)
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup finely grated Parmesan cheese
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp anchovy paste
  • 1 tsp Worcestershire sauce
  • 1 garlic clove, grated
  • 3-4 cups chopped romaine lettuce

Equipment

  • skillet
  • Mixing Bowls
  • Tongs
  • Baking Sheet

Method
 

  1. Slice chicken breasts horizontally into thin 1/4-inch cutlets.
  2. Whisk egg, milk, garlic powder, salt, and pepper. In another bowl, combine regular breadcrumbs and panko.
  3. Dip each cutlet in egg wash, then press into breadcrumb mixture until fully coated. Fry immediately.
  4. Heat 1 inch of oil to 350°F. Fry chicken 2–3 minutes per side until golden and cooked to 165°F. Transfer to paper towels.
  5. Mix softened butter, mayonnaise, garlic, parsley, and Parmesan until smooth.
  6. Spread garlic butter on bread. Toast at 450°F or under broiler 3–4 minutes until golden.
  7. Whisk mayonnaise, sour cream, Parmesan, lemon juice, Dijon, anchovy paste, Worcestershire, and grated garlic. Season to taste.
  8. Toss romaine with 3–4 tablespoons Caesar dressing until evenly coated.
  9. Layer fried chicken cutlets onto toasted bread, top with Caesar salad, Parmesan, and the top half of bread. Serve warm.

Notes

Bread and fry chicken immediately for maximum crispiness. Homemade Caesar dressing adds authentic flavor that elevates the whole sandwich.

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