Ingredients

2 chicken breasts

1 egg whisked with a splash of milk

¼ teaspoon garlic powder

¼ teaspoon salt

¼ teaspoon pepper

½ cup breadcrumbs

½ cup Panko breadcrumbs

Vegetable oil for frying

4 tablespoons salted butter, slightly melted

2 tablespoons mayo

2-3 cloves garlic, minced

2-3 tablespoons chopped fresh parsley

¼ cup finely grated Parmesan cheese

½ cup mayo

¼ cup sour cream or Greek yogurt

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 teaspoon anchovy paste

1 teaspoon Worcestershire sauce

1 clove garlic, grated

Salt and pepper to taste

4 hoagies or baguette rolls

3-4 cups romaine lettuce, chopped or shredded

Instructions

Step 1: Slice the chicken breasts horizontally into 4-6 thin cutlets. In a small bowl, whisk together the egg, a splash of milk, garlic powder, salt, and pepper. In another bowl, combine the regular breadcrumbs and Panko.

Step 2: Dip each chicken cutlet first into the egg mixture, then coat thoroughly with the breadcrumb mixture. Heat vegetable oil about 1 inch deep in a pan over medium-high heat and fry the cutlets until golden brown and crispy, about 5 minutes. Drain on paper towels and set aside.

Step 3: In a small bowl, mix the melted butter, mayo, minced garlic, chopped parsley, and Parmesan to make the garlic butter spread. Slice the bread rolls lengthwise and spread the garlic butter on the inside. Toast under a broiler or in a 450ºF oven for 3-4 minutes until golden and fragrant.

Step 4: Prepare the dressing by whisking together mayo, sour cream or Greek yogurt, lemon juice, Dijon mustard, anchovy paste, Worcestershire sauce, grated garlic, Parmesan, salt, and pepper until smooth.

Step 5: Toss 3-4 tablespoons of the dressing with the chopped romaine lettuce in a large bowl to lightly coat the greens.

Step 6: To assemble, layer the crispy chicken cutlets, dressed romaine, and an extra sprinkling of Parmesan cheese on the toasted bread. Serve immediately and enjoy!

Tips & Variations

For an extra crunchy coating, use a mix of Panko and regular breadcrumbs as suggested. Panko adds crispiness while regular breadcrumbs help with adhesion.

You can substitute Greek yogurt for sour cream in the dressing for a tangier, lighter option.

Add sliced tomatoes or crispy bacon to the sandwich for more flavor and texture.

If fresh anchovy paste is unavailable, anchovies packed in oil can be finely chopped and used instead.

FAQs

Can I use pre-cooked or rotisserie chicken for this sandwich?

Yes, you can use pre-cooked chicken strips or shredded rotisserie chicken for a quicker version. Skip the frying step and simply toast the bread and assemble with the dressing and lettuce.

What can I substitute if I don’t have anchovy paste for the dressing?

If you don’t have anchovy paste, finely chopped anchovies or a few drops of fish sauce can work as substitutes. They add the salty, umami depth typical of Caesar dressing.