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Crispy Chicken Caesar Sandwich

Crispy chicken Caesar sandwich with a golden panko-parmesan crust, fried until deeply golden, then tucked into a toasted brioche bun. Creamy Caesar dressing and chopped romaine add crunch, while shaved parmesan finishes each towering bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken cutlets and breading
  • 4 chicken breasts Pounded thin for even cooking.
  • 1 cup panko breadcrumbs For the crisp, golden crust.
  • 0.5 cup parmesan cheese Grated for the breading mix.
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 eggs Beaten for dredging.
  • 0.5 cup all-purpose flour
  • 0.25 salt and black pepper Use to season flour (measure to taste).
  • oil for frying Enough to reach about 1/2 inch in the skillet.
Sandwich assembly
  • 4 brioche buns Toasted.
  • 2 cup romaine lettuce Chopped.
  • 0.5 cup Caesar dressing Toss with romaine and serve extra on the side.
  • 0.25 cup parmesan shavings Plus extra if desired.

Equipment

  • 1 cast iron skillet

Method
 

Set up breading station
  1. Set up a three-stage breading station: spread the all-purpose flour and season with salt and black pepper, place the beaten eggs in a second dish, and mix the panko breadcrumbs with grated parmesan, garlic powder, and Italian seasoning in a third dish.
  2. Keep the breading stages in order so each cutlet moves flour to egg to panko mixture without delay.
Bread and fry the chicken
  1. Coat each pounded chicken breast in the seasoned flour, shaking off excess, then dip into the beaten eggs.
  2. Press the chicken firmly into the panko-parmesan mixture so the crust adheres evenly across the cutlet.
  3. Heat enough oil in a cast iron skillet to come up about 1/2 inch and fry over medium-high heat for 4–5 minutes per side until deeply golden and cooked through.
  4. Transfer the fried cutlets to paper towels to drain and keep them crisp.
Make the Caesar romaine and assemble
  1. Toss the chopped romaine lettuce with Caesar dressing until lightly coated.
  2. Assemble the sandwiches by layering the bottom bun, Caesar-dressed romaine, crispy chicken cutlet, parmesan shavings, and the top bun.
  3. Serve immediately with extra Caesar dressing on the side.

Notes

For the crispiest crust, press the panko mixture firmly onto the chicken and avoid crowding the skillet so the oil temperature stays steady. Store assembled sandwiches in the fridge up to 1 day, but keep components separate if possible for best texture. Freezing is not recommended for fried chicken cutlets; refrigerate leftover cooked chicken cutlets up to 3 days and reheat in a hot oven or skillet to re-crisp. For a lighter option, use a reduced-fat Caesar dressing and swap brioche for a whole-wheat bun without changing the frying method.