A hearty sandwich that combines the classic flavors of a Caesar salad with crispy chicken, crunchy romaine lettuce, and a rich, homemade Caesar dressing.
Ingredients
Scale:
4 boneless, skinless chicken breasts
1 cup buttermilk
1 cup all-purpose flour
1 cup breadcrumbs (preferably panko)
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
4 slices of toasted sandwich bread
4 cups crunchy romaine lettuce, chopped
1 cup garlic croutons
Extra Parmesan cheese for garnish
Instructions
Marinate the Chicken: In a bowl, combine the chicken breasts with buttermilk. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor.
Prepare the Breading: In a shallow dish, mix the flour, garlic powder, salt, and pepper. In another dish, place the breadcrumbs.
Bread the Chicken: Remove the marinated chicken from the buttermilk and let the excess drip off. Dredge each piece in the flour mixture, then dip back into the buttermilk, and finally coat with breadcrumbs.
Fry the Chicken: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Add the breaded chicken and cook for 5-7 minutes on each side until golden brown and cooked through.
Make the Dressing: In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, and Parmesan cheese. Season to taste.
Assemble the Sandwiches: Spread a generous amount of Caesar dressing on one side of each slice of toasted bread. Layer on the crispy chicken, followed by chopped romaine lettuce and garlic croutons. Top with additional Parmesan cheese and place the other slice of bread on top.
Serve: Cut the sandwiches in half and serve immediately while the chicken is still warm and crispy.
