Description
This Crispy Chicken Caesar Sandwich combines tender buttermilk-marinated chicken cutlets coated in a flavorful seasoned breadcrumb mix, pan-fried to golden perfection, and layered with creamy Caesar-dressed romaine lettuce, Parmesan cheese, and optional tomato and crispy bacon on a soft brioche bun. A delicious, easy-to-make sandwich perfect for lunch or dinner.
Ingredients
Scale
Chicken and Coating
- 2 boneless skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons olive oil or enough oil for shallow frying
Sandwich Assembly
- 4 brioche buns
- 2 cups chopped romaine lettuce
- 1/3 cup Caesar dressing
- 1/4 cup grated Parmesan cheese
- 4 slices tomato (optional)
- 4 slices crispy bacon (optional)
Instructions
- Prepare the Chicken: Slice each chicken breast in half horizontally to create 4 thin cutlets. Place the chicken pieces in a bowl with the buttermilk and let them soak for 15 minutes to tenderize and add moisture.
- Make the Breadcrumb Mixture: In a shallow dish, combine the all-purpose flour, panko breadcrumbs, garlic powder, onion powder, paprika, salt, black pepper, and grated Parmesan cheese. Mix well to ensure even seasoning for the coating.
- Coat the Chicken: Remove the chicken cutlets from the buttermilk, allowing excess liquid to drip off. Thoroughly dredge each piece in the breadcrumb mixture, pressing gently to help the coating adhere well.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Fry the coated chicken cutlets for 4 to 5 minutes on each side, until they are golden brown and reach an internal temperature of 165°F, ensuring they are fully cooked and crispy.
- Prepare Caesar Salad: In a separate bowl, toss the chopped romaine lettuce with Caesar dressing and grated Parmesan cheese to create the sandwich topping.
- Toast the Buns (Optional): Lightly toast the brioche buns in a pan or toaster for extra crunch and flavor, optionally with a little butter for enhanced richness.
- Assemble the Sandwiches: Place a crispy chicken cutlet on the bottom half of each brioche bun. Top with the Caesar salad mixture, followed by slices of tomato and crispy bacon if using. Cover with the top bun and serve immediately.
Notes
- For extra crunch and flavor, toast the brioche buns with a little butter before assembly.
- To make this sandwich in an air fryer, cook the coated chicken cutlets at 400°F for 10 to 12 minutes, flipping halfway through until crispy and cooked through.
- Ensure chicken is fully cooked to an internal temperature of 165°F for food safety.
- Optional tomato and bacon add additional layers of flavor but can be omitted for a simpler sandwich.
