Ingredients
Scale
- For the chicken cutlets:
- 2 chicken breasts
- 1 egg, whisked with a splash of milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup breadcrumbs
- 1/2 cup panko
- Vegetable oil for frying
- For the garlic butter:
- 4 tablespoons salted butter, slightly melted
- 2 tablespoons mayo
- 2-3 cloves garlic, minced
- 2-3 tablespoons chopped fresh parsley
- 1/4 cup finely grated Parmesan
- For the Caesar dressing:
- 1/2 cup mayo
- 1/4 cup sour cream or Greek yogurt
- 1/4 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 & pepper, to taste
- To assemble:
- 4 hoagies or baguette
- 3-4 cups romaine lettuce, chopped or shredded
Instructions
- Make the chicken cutlets. Slice the chicken breasts horizontally into 4-6 thin cutlets. In a bowl whisk egg, milk, garlic powder, salt, and pepper. In another bowl combine breadcrumbs and panko. Dip chicken in egg mixture then breadcrumbs and fry in oil over medium-high heat until golden and crispy (about 5 minutes). Set aside on paper towels.
- In a small bowl, combine all garlic butter ingredients. Split bread lengthwise and spread garlic butter inside. Toast in a 450°F oven or broiler for 3-4 minutes.
- Whisk all Caesar dressing ingredients in a bowl or jar. Toss romaine with 3-4 tablespoons of dressing.
- Assemble sandwiches by layering chicken cutlets, dressed lettuce, and extra Parmesan on toasted bread. Serve immediately.
Notes
- Nutrition information is approximate.
- Adjust seasoning and dressing to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying + Oven
- Cuisine: American