Crispy Chicken Caesar Sandwich
Simple and delicious entree sandwich made with a hand-breaded chicken cutlet - loaded with the brightness of Caesar salad on a croissant.
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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