Ingredients
- Boneless, skinless chicken breasts: 2 (6-8 oz each)
- All-purpose flour: 1 cup
- Eggs: 2 large
- Panko breadcrumbs: 1 cup
- Romaine lettuce: 4 cups, chopped
- Caesar dressing: 1/2 cup
- Parmesan cheese: 1/4 cup, shredded
- Sandwich rolls: 2
Instructions
- Step 1: Prepare the chicken. Pound the chicken breasts to an even thickness (about 1/2 inch). Set up a breading station with flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third.
- Step 2: Bread the chicken. Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, ensuring it's fully coated. Finally, coat thoroughly in panko breadcrumbs.
- Step 3: Cook the chicken. Heat about 1/2 inch of oil in a large skillet over medium-high heat. Carefully place the breaded chicken breasts in the hot oil and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove from skillet and drain on paper towels.
- Step 4: Prepare the Caesar salad. In a large bowl, combine the chopped romaine lettuce, Caesar dressing, and shredded Parmesan cheese. Toss well to coat.
- Step 5: Assemble the sandwiches. Spread a small amount of Caesar dressing on both halves of the sandwich rolls. Top each bottom roll with a crispy chicken breast, followed by a generous portion of the Caesar salad. Top with the other half of the roll and serve immediately.
Notes
- To keep the chicken crispy for later, store it separately from the salad and dressing.
- For best results, reheat the chicken in an air fryer or oven to maintain its crispy texture.
- Serve this sandwich with a side of crispy sweet potato fries for a satisfying and complete meal.
- Pounding the chicken to an even thickness ensures it cooks quickly and evenly, preventing dry spots.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American