Crispy Chicken Caesar Sandwich
A crispy, golden chicken cutlet tucked between toasted bread and dressed with creamy Caesar dressing, perfect for a quick weeknight dinner or lunch.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts (about 1 to 1½ pounds total)
- 1 cup breadcrumbs (panko for extra crunch) Substitute with crushed cornflakes or gluten-free crumbs if needed.
- 1/2 cup grated Parmesan cheese Freshly grated is best for flavor.
- 1 teaspoon garlic powder For stronger flavor, add 1/2 teaspoon onion powder or fresh garlic.
- Salt and pepper to taste
For Assembly
- 4 slices of bread (ciabatta, sourdough, or country loaf)
- 1 cup romaine lettuce, chopped
- 1/2 cup Caesar dressing Use your favorite brand or homemade.
- Optional: additional Parmesan cheese for serving
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup.
- In a bowl, combine breadcrumbs, grated Parmesan, garlic powder, and a pinch of salt and pepper. Mix thoroughly.
- Pat the chicken breasts dry and pound them lightly to an even 3/4-inch thickness for uniform cooking.
- Press each breast firmly into the breadcrumb mixture, coating both sides well and pressing crumbs onto the surface.
- Place the coated breasts on the prepared baking sheet.
Cooking
- Bake for 20–25 minutes, until the coating is golden and chicken reaches 165°F (74°C); let rest for 4–5 minutes.
- While the chicken bakes, toast the bread slices until golden and crisp.
Assembly
- Slice the chicken into strips.
- Spread Caesar dressing on one slice of toasted bread, add a layer of chopped romaine, then arrange the sliced chicken on top.
- Sprinkle extra Parmesan if desired, top with the other slice of bread.
- Slice the sandwich in half and serve immediately.
Notes
Store leftover chicken in an airtight container for up to 3–4 days. For best texture, consume assembled sandwiches within 1 day. For freezer storage, wrap breaded chicken tightly in foil and freeze for up to 2 months.