Description
A crunchy, savory take on the classic Caesar salad tucked into a toasted brioche or ciabatta roll. Perfect for weeknight dinners or casual lunches.
Ingredients
- 2 boneless skinless chicken breasts (about 6–8 oz each), pounded to 1/2 inch
- 1 cup all-purpose flour (for coating)
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp paprika (optional)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 2 eggs, whisked
- 1/4 cup milk
- 1/4 inch vegetable oil (for frying)
- 2 brioche buns or ciabatta rolls, toasted
- 1/2 cup romaine lettuce, chopped
- 2–3 slices fresh tomato
- 1/4 cup shredded Parmesan cheese
- 1/3 cup Caesar dressing
- 2 tbsp garlic mayo (optional)
- Handful of croutons (optional)
Instructions
- Pound chicken breasts thin between plastic wrap to an even 1/2-inch thickness.
- Pat dry with paper towels.
- In a shallow bowl, combine flour, garlic powder, Italian seasoning, paprika, salt, and pepper.
- In another bowl, whisk eggs with milk until smooth.
- Dip each chicken breast into the egg wash, then coat evenly with seasoned flour.
- Heat vegetable oil in a skillet over medium-high heat. Fry chicken for 6–7 minutes per side until golden and cooked through to 165°F.
- For air-frying, preheat to 380°F and air-fry chicken for 12–15 minutes, flipping halfway, until golden and cooked through.
- Toast the buns until lightly golden.
- Spread garlic mayo and Caesar dressing on the buns. Layer with lettuce, tomato, hot crispy chicken, Parmesan, and croutons.
- Serve hot and immediately to keep the crust crisp.
Notes
For a lighter dressing, use Greek yogurt blended with lemon and anchovy paste. Use of gluten-free flour is also recommended for gluten sensitivity.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American