Description
Discover how to make a mouthwatering Crispy Chicken Caesar Sandwich with this easy recipe. Perfect for a delicious lunch or dinner option!
Ingredients
- 4 (113 g each) thin uncooked boneless skinless chicken breast cutlets, (454 g total)
- 1 1/2 tablespoons all-purpose flour, (22 ml)
- 1/2 teaspoon salt, (2.5 g)
- 1/4 teaspoon black pepper, (1.25 g)
- 1/4 teaspoon garlic powder, (1.25 g)
- 1/4 teaspoon paprika, (1.25 g)
- 2 large egg whites, beaten
- 1 1/2 oz finely shredded Cheddar cheese, divided, (43 g)
- 1/2 cup plain panko breadcrumbs, (60 g)
- 1/2 teaspoon dried parsley flakes, (1.25 g)
- 2 cups chopped romaine lettuce, (140 g)
- 2 tablespoons (30 ml) light Caesar dressing, (I used Marzetti Simply Creamy Caesar dressing)
- 4 sandwich rolls or hamburger buns, (I used Martin’s Potato Sandwich Rolls)
- 1/2 teaspoon garlic salt, (2.5 g)
- 4 lemon wedges
Instructions
- Place the chicken cutlets in a mixing bowl. In a small dish, combine the flour, salt, pepper, garlic powder, and paprika. Sprinkle the seasoning mixture over the chicken cutlets. Mix well to ensure the chicken is evenly coated with the spices.
- In a shallow bowl, thoroughly beat the egg whites. In a separate shallow dish, mix together one ounce of the shredded Cheddar cheese, panko breadcrumbs, and parsley until well combined.
- Individually, take each seasoned chicken cutlet and dip it into the beaten egg whites. Let any excess egg drip off before pressing the chicken into the breadcrumb mixture, ensuring both sides are well-covered.
- For air frying (recommended): Arrange the breaded chicken cutlets in a single layer in your air fryer basket, ensuring they do not touch. Lightly spray the tops with cooking oil. Set the air fryer to 400°F and cook for 6 minutes. Turn the cutlets over, lightly spray again, and continue cooking for another 6 minutes until done. For oven baking: Preheat your oven to 425°F. Line a baking sheet with parchment paper. Once the chicken is breaded, place them on the sheet and lightly spray the tops with cooking oil. Bake for 8 minutes, flip them over, spray again, and return to the oven for an additional 8 minutes or until fully cooked.
- While the chicken is cooking, toss the chopped romaine lettuce in a mixing bowl with the remaining ½ ounce of shredded Cheddar cheese. Drizzle the Caesar dressing over the lettuce and mix thoroughly to coat.
- Lightly spray the cut sides of the sandwich rolls with cooking spray and sprinkle with garlic salt. Heat a griddle or skillet over medium heat, place the rolls cut side down, and toast for 1-3 minutes until they become golden and crispy. Remove from the pan.
- To assemble the sandwiches, place a cooked chicken cutlet on the bottom half of a toasted sandwich roll. Add about 1/3 cup of the Caesar salad mixture on top of the chicken. Squeeze a lemon wedge over the salad, then cover with the top half of the roll. Repeat this process to create four sandwiches. If not serving all at once, keep components separate and assemble as needed. Serve immediately.
Notes
- Add a sprinkle of grated Parmesan cheese to the breadcrumb mixture for extra flavor before coating the chicken cutlets.
- Consider adding slices of crispy bacon or avocado to make the sandwiches more filling.
- Use whole wheat sandwich rolls or lettuce wraps for a lighter option instead of traditional sandwich rolls.
