I have learned that some of my favortie entree salads make for the best entree sandwiches. Chicken Caesar is such a great flavor combo and it really shines in this sandwich. The crispy chicken cutlet makes for a fantastic bite. This recipe for a Crispy Chicken Caesar Sandwich is really great for a summer dinner or a super busy weeknight.
If you want to make this sandwich even easier to make, just use your favorite bagged Caesar Salad Kit. I would suggest the larger bag that has double the dressing and such. This way you can toss the lettuce in one packet of dressing and the use the other for the drizzle.
Substitutes and Variations:
I think next time I make thia sandwich I may add some bacon and thinly sliced red onion. The sandwich is fantastic as is, I just think it would be a next level sandwich with those simple variations. I will say that if you aren’t a huge fan of Caesar dressing, you could go with Ranch instead, it would still be so good.
Suggestions for Sides:
This is such a light and refreshing sandwich you would do well to keep the sides the same. Some kettle chips would be nice or maybe some a mini crudité. You could also go for a pasta salad or even a fruit salad.
Tools that may make this recipe easier:
While a couple of paper plates work great for a dredging station, this metal three tray system works really well too. I also like to use a silicone tipped tongs. I find that you have less risk of scrapping off the breading on the chicken when you tried to flip it.
Now Let’s Get Cookin’!
Crispy Chicken Caesar Sandwich
Ingredients
- 6 Large Croissants cut in half
- 3 Romaine Hearts chopped
- 1 cup Caesar Dressing
- ½ cup Grated Parmesan Cheese
- 1 tsp Garlic Salt
- 2 tbsp Butter melted
For the Chicken Cutlets
- 6 Chicken Thighs boneless, skinless
- 2 cups Flour divided
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 3 Eggs beaten
- 2 cups Bread Crumbs
- 1 cup Parmesan Cheese grated
- 1 tsp Garlic Powder
- ¼ cup Cornstarch
- 1 tsp Parsley
- 1 tsp Italian Seasoning
- Oil for frying
Instructions
- Set up dredging station – plate 1 – combined 1 cup flour, salt, pepper, and paprika, plate 2 – beaten eggs, plate 3 – combine remaining flour, bread crumbs, parmesan cheese, cornstarch, garlic power, parsley and Italian seasoning.
- Put each chicken piece through the dredging plates (1, 2, then 3) evenly coated at each plate. Set aside for at least 10 minutes before beginning to pan fry.
- In a bowl combine Romaine lettuce with ¾ cup Caesar Dressing, and grated parmesan cheese.
- Add about half an inch of oil to a large wide frying pan over medium high heat. Once the oil is hot enough to sizzle a small bit of flour, start frying the breaded pork chops. About 4 minutes on each side. Remove to a paper towel covered wire rack. NOTE: DO NOT OVER CROWD THE PAN.
- Combine melted butter with garlic salt and brush over the top of each croissant.
- Add one chicken cutlet to the bottom half of each croissant. Drizzle each with remaining Caesar dressing. Top with a portion of the salad mixture then top with the buttered croissant top, pressing down slightly to hold together. Cut in half and serve right away.
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