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 baguettes

3-4 cups romaine lettuce, chopped or shredded

Instructions

Step 1: Prepare the chicken cutlets by slicing each chicken breast horizontally into 2 or 3 thin cutlets, making 4-6 total. In a small bowl, whisk together the egg, milk, garlic powder, salt, and pepper. In another bowl, combine the breadcrumbs and Panko. Dip each chicken cutlet first into the egg mixture, then coat with the breadcrumb mixture.

Step 2: Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat. Fry the breaded chicken cutlets until golden brown and crispy, about 5 minutes total. Drain them on a paper towel-lined plate and set aside.

Step 3: Combine the garlic butter ingredients in a small bowl: melted butter, mayo, minced garlic, chopped parsley, and Parmesan. Split the bread lengthwise and spread the garlic butter evenly on both halves. Toast the bread under a broiler or in a 450ºF oven for 3-4 minutes until golden and fragrant.

Step 4: Make the Caesar dressing by whisking together the mayo, sour cream or Greek yogurt, Parmesan, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper in a bowl or jar. Toss the romaine lettuce with 3-4 tablespoons of this dressing.

Step 5: To assemble, layer the toasted garlic butter bread with the crispy chicken cutlets, the dressed romaine salad, and an extra sprinkle of grated Parmesan. Serve the sandwiches immediately and enjoy!

Tips & Variations

For an extra crunchy coating, mix equal parts breadcrumbs and Panko. Using fresh Panko adds great texture.

To make the sandwiches lighter, substitute Greek yogurt for the mayo in the dressing.

Add sliced tomatoes or crispy bacon to the sandwiches for added flavor and texture.

If you don’t have anchovy paste, a little extra Worcestershire sauce can add depth instead.

Use ciabatta or sourdough rolls for a different bread option that holds up well to the juicy filling.

Storage

Store leftover chicken cutlets, dressing, and garlic bread separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken cutlets in a hot oven or skillet to maintain crispiness. Toast the bread again before assembling leftovers. Toss fresh lettuce with dressing when ready to serve to prevent sogginess.

FAQs

Can I bake the chicken cutlets instead of frying?

Yes, you can bake the breaded chicken cutlets at 400ºF for about 15-20 minutes, flipping halfway, until golden and cooked through. This is a healthier alternative but may result in slightly less crispiness.

Is anchovy paste necessary in the Caesar dressing?

Anchovy paste adds the classic savory umami flavor key to a traditional Caesar dressing but it can be omitted if you prefer. Adding a bit more Worcestershire sauce or a small pinch of soy sauce can help compensate for the flavor.