Chicken Caesar Salad Sandwich Recipe

Crispy chicken cutlets with Romaine lettuce and bold Caesar dressing on ciabatta garlic bread combine for the ultimate sandwich. It's easy to make and great for meal prep!

Course Lunch, Main Course, Sandwiches

Cuisine American

Keyword Caesar Salad Sandwich, Chicken Caesar Salad Sandwich, Chicken Caesar Sandwich, Chicken Caesar Sandwiches

Prep Time 25

Cook Time 15

Servings sandwiches

Calories 835kcal

Author Faith Gorsky

Equipment

Ingredients

Caesar Salad Dressing:

1 large egg yolk see Notes
2 large cloves garlic peeled
3 anchovies or more if desired (see Notes)
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup extra-virgin olive oil
1 ounce parmesan cheese freshly-grated (about 1/2 cup)

Ciabatta Garlic Bread:

6 tablespoons salted butter at room temperature
1 large clove garlic crushed
1/2 tablespoon minced fresh parsley
4 ciabatta buns each split in half

Crispy Chicken Cutlets:

4 chicken cutlets about 1 1/2 pounds
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 large egg white
1 large egg
2 tablespoons milk
3/4 cup Italian seasoned breadcrumbs
1/4 cup olive oil

Caesar Salad:

5 cups sliced romaine lettuce
1 ounce parmesan cheese freshly-grated (about 1/2 cup)
1/4 cup homemade Caesar dressing

Instructions

Make the Caesar Salad Dressing:

Add all ingredients except the oil and cheese to a food processor, and pulse until the mixture is creamy, stopping to scrape down the sides as necessary. With the motor running, very slowly drizzle in the olive oil, starting with just a drop at a time until you’ve drizzled in at least 2 tablespoons of it, and then drizzle it in a thin stream. Once all the oil is added, add the parmesan and pulse a couple times to incorporate it into the dressing. Chill.

Make the Ciabatta Garlic Bread:

Preheat the oven to 425F. Stir together the butter, garlic, and parsley in a small bowl and spread it evenly on the cut side of each ciabatta roll. Place the buns butter-side-up on a large baking tray. Bake until the bread is crispy along the outside, about 10 minutes.

Make the Crispy Chicken Cutlets:

Bread the cutlets. Add the egg white, whole egg, and milk to a shallow bowl and use a fork to mix. Add the breadcrumbs to their own shallow bowl. Use a meat mallet to pound the cutlets so they’re an even thickness. Season both sides of the chicken cutlets with salt and pepper, and then sprinkle both sides with the flour. Shake off the excess flour. Dredge each seasoned and floured chicken cutlet in the egg mixture (letting the excess drip off), and then the breadcrumbs.
Cook the cutlets. Preheat a large skillet over high heat. Add the oil and once it’s rippling hot, carefully add the chicken cutlets. Brown them on the first side (about 4 to 5 minutes), and then flip and brown on the second side (about 3 to 5 minutes). (They’re done when they reach an internal temperature of 160F to 165F.) Transfer them to a paper towel-lined plate to absorb any excess oil.

Assemble the Sandwiches:

Right before serving, toss together all ingredients for the Caesar salad in a medium-large bowl.
Assemble each sandwich with 1 chicken cutlet and 1/4 of the salad. Serve immediately.

Notes

Nutrition Information: The nutritional information for this recipe includes 1/4 cup of the dressing because that's what we use to make the sandwiches. For nutritional information for the dressing per 2-tablespoon serving, please see my Caesar dressing recipe. For nutritional information for the chicken cutlets per 1-cutlet serving, please see my chicken cutlets recipe.
Caesar Dressing: This makes about 3/4 cup of dressing. You’ll only need about 1/3 of it (1/4 cup) for the sandwiches, but you can serve more on the side for dipping, or store it in the fridge for up to 2 days.
Chicken Cutlets Storage, Reheating, and Make Ahead: Once cooled, store leftovers covered in the fridge for up to 4 days or in the freezer for up to 3 months. You can reheat cooked chicken cutlets in a 375F oven for 10 to 12 minutes or in a 350F air fryer for 2 to 3 minutes (or until warmed through). To make ahead, bread the cutlets, arrange them in a single layer on a plate or tray lined with parchment paper, cover the top with plastic wrap, and refrigerate for up to 8 hours before cooking.

Nutrition