Ingredients
For the chicken cutlets:
- 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 breadcrumbs
- Vegetable oil for frying
For the garlic butter:
- 4 tablespoons salted butter, slightly melted
- 2 tablespoons mayonnaise
- 2-3 cloves garlic, minced
- 2-3 tablespoons chopped fresh parsley
- ¼ cup finely grated Parmesan cheese
For the Caesar dressing:
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- ¼ cup finely grated Parmesan cheese
- 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
To assemble:
- 4 hoagies or baguette rolls
- 3-4 cups romaine lettuce, chopped or shredded
Instructions
- Prepare Chicken Cutlets: Slice the chicken breasts horizontally into 4 to 6 thin cutlets. In a 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 mix. Fry in 1-inch deep vegetable oil in a shallow pan over medium-high heat for about 5 minutes until golden and crispy. Drain on paper towels.
- Make Garlic Butter: In a small bowl, combine the melted butter, mayonnaise, minced garlic, chopped parsley, and grated Parmesan cheese. Split the bread rolls lengthwise and spread the garlic butter evenly on the inside surfaces. Place the bread under a broiler or in a 450ºF oven for 3 to 4 minutes to toast and lightly brown.
- Prepare Caesar Dressing: In a bowl or mason jar, whisk together mayonnaise, sour cream or Greek yogurt, Parmesan cheese, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper until smooth and creamy.
- Assemble Salad: Toss 3 to 4 tablespoons of the prepared Caesar dressing with the chopped romaine lettuce in a large salad bowl until evenly coated.
- Build Sandwiches: On each toasted bread roll, layer the crispy chicken cutlets, dressed romaine salad, and an extra sprinkling of grated Parmesan cheese. Serve immediately for best flavor and texture.
Notes
- Ensure chicken cutlets are evenly sliced for consistent cooking.
- Adjust garlic amount in garlic butter and dressing based on personal taste.
- Use fresh bread for best texture; slightly stale bread will not toast as well.
- For a lighter option, bake the chicken cutlets instead of frying.
- Anchovy paste can be omitted for a milder flavor or replaced with additional Worcestershire sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
