Description
A quick and satisfying sandwich featuring breaded chicken cutlets, crisp romaine, tangy Caesar dressing, and freshly grated Parmesan, all tucked into toasted bread.
Ingredients
Scale
- 2 breaded chicken cutlets (thinly pounded; about 4–6 oz each)
- 2 slices of bread (sourdough, ciabatta or sandwich loaf)
- 1 cup romaine lettuce, chopped (wash and dry well)
- 2 tablespoons Caesar dressing (use anchovy-free if preferred)
- 1/4 cup shredded Parmesan cheese (freshly grated tastes best)
- Salt and pepper to taste
- Oil for frying (neutral oil like vegetable or canola; about 2–3 tablespoons)
Instructions
- Heat a skillet over medium-high heat and add 2–3 tablespoons oil. Heat until shimmering but not smoking.
- Fry the breaded chicken cutlets 3–4 minutes per side or until golden brown and an instant-read thermometer reads 165°F at the thickest part. Transfer to a plate and let rest 2 minutes.
- While chicken rests, toast the bread slices in the skillet or toaster until crisp and lightly browned.
- On one slice of toasted bread, pile the chopped romaine. Spoon 2 tablespoons Caesar dressing over the lettuce and toss lightly so it’s evenly coated.
- Add the hot chicken cutlets on top of the dressed lettuce, then sprinkle 1/4 cup shredded Parmesan over the chicken.
- Season with salt and pepper to taste, top with the second slice of bread, press gently, slice in half, and serve immediately.
Notes
For a lighter sandwich, use grilled or air-fried cutlets. Substitute kale or baby spinach for romaine. Use panko for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken sandwich, crispy sandwich, Caesar dressing, quick recipes, fried chicken