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

½ cup mayo

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

4 hoagies or baguette

3–4 cups romaine lettuce, chopped or shredded

Instructions

Step 1: Slice the chicken breasts horizontally into 4–6 thin cutlets on a cutting board. In a small bowl, whisk together the egg, a splash of milk, garlic powder, salt, and pepper. In another bowl, mix the breadcrumbs and panko.

Step 2: Dip each chicken cutlet into the egg mixture, then coat fully in the breadcrumb mixture. Heat about 1 inch of vegetable oil in a shallow pan over medium-high heat and fry the cutlets until golden brown and crispy, about 5 minutes. Drain on paper towels and set aside.

Step 3: In a small bowl, combine the melted butter, mayo, minced garlic, chopped parsley, and grated Parmesan to make the garlic butter. Split the bread rolls lengthwise and spread the garlic butter evenly inside. Toast under a broiler or in a 450ºF oven for 3–4 minutes until golden.

Step 4: Prepare the Caesar dressing by whisking together mayo, sour cream or Greek yogurt, Parmesan cheese, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, salt, and pepper in a bowl or jar.

Step 5: Toss 3–4 tablespoons of the dressing with the chopped romaine lettuce in a large salad bowl.

Step 6: To assemble the sandwiches, layer the crispy chicken cutlets, dressed romaine lettuce, and extra Parmesan cheese inside the toasted bread. Serve immediately and enjoy!

Tips & Variations

For extra crispiness, use a mix of panko and regular breadcrumbs for breading the chicken.

Add sliced tomatoes or crispy bacon for additional flavor and texture.

Substitute anchovy paste with capers for a similar tang if preferred.

Use Greek yogurt instead of sour cream for a lighter dressing option.

FAQs

Can I use pre-cooked chicken instead of frying my own?

Yes, you can use pre-cooked or rotisserie chicken, but the sandwiches will lack the crispy texture. For best results, lightly toast or pan-fry the chicken before assembling.

Is anchovy paste necessary in the Caesar dressing?

Anchovy paste adds traditional umami flavor, but if you prefer to omit it, you can substitute with a small amount of capers or simply skip it for a milder taste.