Description

This crispy Caesar salad sandwich combines golden fried chicken cutlets, fresh romaine lettuce tossed in creamy Caesar dressing, and toasted bakery bread for the ultimate crunchy, savory bite. Topped with Parmesan cheese and a hint of lemon, it’s the perfect handheld meal that feels both indulgent and refreshing.

Ingredients

For the chicken:

4 thinly sliced chicken cutlets
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Pinch of salt
4 tablespoons all-purpose flour
1 large egg, beaten
6 tablespoons panko breadcrumbs (about 1/2 cup)
Oil for frying (about 1 to 1 1/2 cups sunflower or vegetable oil)

For the Caesar salad filling:

1/2 head romaine lettuce, washed and dried (about 3 cups chopped)
6 tablespoons Caesar salad dressing
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
50 g Parmesan cheese, grated (about 1/2 cup)

For the sandwich:

4 individual bakery rolls or sandwich breads (ciabatta, sourdough, or similar)

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Instructions

Prepare the chicken:

Season cutlets with garlic powder, black pepper, and salt. Coat each cutlet first in flour, then dip it into the beaten egg, and finally coat it in panko breadcrumbs. Set aside on a rack.
Heat the oil in a skillet over medium-high heat.
Fry chicken cutlets until golden brown and crispy, about 3 to 4 minutes per side.
Place on paper towels or a wire rack to drain excess oil.
Slice and lightly toast the bakery rolls under the oven broiler for 2 to 3 minutes until golden.

Make the Caesar salad filling:

In a large bowl, whisk together Caesar dressing, olive oil, lemon juice, and Parmesan cheese.
Add the chopped romaine lettuce and toss until evenly coated.

Assemble the sandwiches:

Spread a little Caesar dressing on the bread.
Place one crispy chicken cutlet on the bottom half, top with a generous spoonful of Caesar salad, sprinkle with extra Parmesan if desired, and close with the other bread half. Serve immediately while warm.