Description
Crispy chicken cutlet Caesar sandwich blends classic Italian-American flavors with gourmet deli-style perfection. Quick comfort meets restaurant-quality elegance in this handheld culinary delight you’ll crave again and again.
Ingredients
Scale
Proteins:
- 4 to 6 thinly sliced chicken breast filets
- 2 to 3 large eggs
Breading and Coating Ingredients:
- ½ cup all-purpose flour
- ⅓ cup all-purpose flour
- ½ cup plain breadcrumbs
- ½ cup panko breadcrumbs
- ¼ cup grated parmesan
- 1 tablespoon grated parmesan
- ½ cup parmesan, freshly grated
- 1 teaspoon Italian seasoning
- ½ tablespoon Italian seasoning
- 1 teaspoon oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon salt
- ½ teaspoon black pepper
- Black pepper, to taste
- Salt, to taste
- 1 teaspoon black pepper
Sauce and Additional Ingredients:
- ½ large yellow onion, thinly sliced
- ½ cup buttermilk
- ¼ cup buttermilk
- 1 cup mayonnaise
- 1 tablespoon lemon juice
- ½ tablespoon Worcestershire sauce
- 2 teaspoons minced garlic
- 2 teaspoons yellow mustard
- 1 teaspoon anchovy paste
- Fresh kale, chopped
- Toasted sesame baguette or hoagie rolls
- Pecorino Romano, grated
- Veget
Instructions
- Transform buttermilk-soaked onion slices into crispy garnish by carefully draining excess liquid and coating with seasoned flour. Submerge in hot oil until achieving a golden, crunchy texture. Remove and let drain on paper towels to eliminate excess grease.
- Craft caesar dressing by vigorously whisking together creamy mayonnaise, tangy lemon juice, umami-rich Worcestershire sauce, minced garlic, robust mustard, savory anchovy paste, chopped parsley, cracked pepper, and grated parmesan until achieving a silky, unified consistency.
- Prepare chicken cutlets through a three-stage breading technique. First, dust with seasoned flour mixture, ensuring complete coverage. Next, dip into egg wash infused with aromatic italian herbs and parmesan. Finally, coat generously with crispy breadcrumb blend featuring panko, herbs, and cheese.
- Gradually pan-fry breaded cutlets in medium-heated oil, rotating once to achieve uniform golden-brown exterior and ensuring internal temperature reaches safe cooking point. Allow cutlets to rest on wire rack for optimal crispness.
- Massage chopped kale with prepared caesar dressing, creating a vibrant, flavor-packed green layer. Toast bread until achieving perfect golden-brown edges.
- Construct sandwich by generously spreading additional caesar dressing on toasted bread. Layer crispy chicken cutlet, dressed kale, scattered crispy onions, and delicate shavings of pecorino romano. Crown with second bread slice, apply gentle pressure, slice diagonally, and serve immediately.
Notes
- Create buttermilk-soaked onions early to develop deeper flavor and ensure maximum crispiness before frying.
- Use high-protein flour like bread flour for extra crunch and better coating adhesion on the chicken cutlets.
- Pat chicken completely dry before dredging to help breading stick and prevent soggy results.
- Double-dip the chicken through flour, wet, and dry batters for an ultra-crispy, restaurant-quality exterior
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 720
- Sugar: 4 g
- Sodium: 1200 mg
- Fat: 40 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg