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Ultimate Chicken Caesar Sandwich

A delicious sandwich that combines crispy fried chicken with creamy Caesar dressing and fresh romaine lettuce.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • Vegetable oil, for frying
  • 1/2 cup mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/4 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 4 sandwich buns (brioche or your favorite)
  • 4 cups chopped romaine lettuce
  • 1/4 cup grated Parmesan cheese, for garnish

Instructions

  1. Pound the chicken breasts to 1/2-inch thickness between two sheets of plastic wrap.
  2. Set up three shallow dishes: one with seasoned flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and Parmesan cheese.
  3. Dredge each chicken cutlet in the flour, then dip in the egg mixture, and coat in the panko-Parmesan mixture.
  4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
  5. Fry the chicken for 3-4 minutes per side, until golden brown and cooked through.
  6. Remove the fried chicken and place it on a wire rack to drain excess oil.
  7. In a medium bowl, whisk together the mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce; season with salt and pepper.
  8. Toast the sandwich buns until golden brown and crispy.
  9. Spread Caesar dressing on both halves of each bun, add chopped romaine, place the fried chicken on top, and sprinkle with additional grated Parmesan.
  10. Assemble the sandwich and serve immediately.

Notes

Serve with fries or a simple salad for a complete meal. Store leftover chicken in an airtight container for up to 3 days.

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