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Crispy Chicken Caesar Sandwich

Crispy chicken Caesar sandwich with a panko-crusted chicken cutlet, tossed romaine, and creamy Caesar dressing. Fry the chicken until deeply golden, then stack it high on toasted brioche buns with parmesan shavings and extra dressing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken cutlet
  • 4 chicken breasts Pounded thin for even cooking.
  • 1 cup panko breadcrumbs
  • 0.5 cup parmesan cheese Grated.
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 eggs Beaten.
  • 0.5 cup all-purpose flour
  • Salt and black pepper To taste; season flour.
  • Oil for frying Enough for 1/2 inch depth in the skillet.
Sandwich build
  • 4 brioche buns Toasted.
  • 2 cup romaine lettuce Chopped.
  • 0.5 cup Caesar dressing
  • 0.25 cup parmesan shavings

Equipment

  • 1 cast iron skillet

Method
 

Set up breading station
  1. Set up a three-stage breading station with flour seasoned with salt and black pepper, beaten eggs, and a panko-parmesan mixture with garlic powder and Italian seasoning.
  2. Keep each station separate so you can coat one cutlet at a time for an even crust.
Bread the chicken
  1. Coat each chicken cutlet in the seasoned flour, then dip into the beaten eggs, then press into the panko-parmesan mixture.
  2. Press firmly on both sides so the crumbs adhere tightly before frying.
Fry until deeply golden
  1. Heat oil to about medium-high heat in a cast iron skillet until hot, then fry the cutlets in 1/2 inch of oil for 4–5 minutes per side.
  2. Fry until deeply golden and cooked through, then drain on paper towels.
Make the Caesar-dressed romaine
  1. Toss the chopped romaine lettuce with the Caesar dressing until evenly coated.
Assemble and serve
  1. Assemble sandwiches on toasted brioche buns by layering the bottom bun, Caesar-dressed romaine, crispy chicken cutlet, parmesan shavings, and the top bun.
  2. Serve immediately with extra Caesar dressing on the side.

Notes

Pro tip: pound the chicken evenly for consistent thickness so every cutlet reaches the same deep-golden color and doneness. Refrigerate leftovers in a sealed container up to 2 days; reheat in an oven or air fryer for best texture (freezing not recommended for the crunchy coating). For a lighter option, use reduced-fat Caesar dressing while keeping the frying time the same.