Try out our Chicken Caesar Cutlet Sandwich recipe today! This dish features crispy breaded chicken with homemade Caesar dressing on a toasted roll.
Prep Time 20 Min | Cook Time 25 Min | Serves 2
Ingredients
- 3 eggs
- 2 hoagie rolls
- 1 garlic clove, minced
- 5 anchovy fillets
- 1 tsp lemon juice
- 2 tsp sea salt
- 1 tsp ground black pepper
- 1/2 tsp Dijon mustard
- 1 cup seasoned bread crumbs
- 1 1/2 lb chicken cutlets
- 4 tbsp extra virgin olive oil
- 3 tbsp Parmesan cheese, grated
- 1 1/2 cup romaine lettuce
- 1/3 cup Parmesan cheese, shaved
Directions
- Preheat your oven to 375°F. In a small bowl, beat two of the eggs. In a separate dish, spread out the breadcrumbs. Pound the chicken cutlets with a mallet. Then, dip each cutlet into the beaten eggs, allowing excess to drip off, and coat generously with breadcrumbs.
- In a large skillet, heat olive oil over medium heat. Fry the cutlets until they are golden brown and crispy on both sides. Transfer the cooked cutlets to a plate lined with paper towels to drain excess oil.
- To make the Caesar dressing, blend the last egg yolk, garlic, Parmesan, anchovies, lemon juice, salt, pepper, and Dijon mustard in a food processor. While running, slowly drizzle in olive oil to emulsify the dressing.
- Spread butter on the rolls and toast in the oven for about 2-3 minutes until they are golden brown. To assemble the sandwiches, spread a generous amount of Caesar dressing on the bottom half of each toasted roll. Layer with a crispy chicken cutlet, romaine lettuce, and the shaved Parmesan. Drizzle with extra dressing and top with the remaining half of the roll.
- Enjoy!