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Chicken Cutlet Caesar Sandwich

Chicken Cutlet Caesar Sandwich

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  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 2-3 sandwiches 1x
  • Category: Sandwich
  • Method: Frying
  • Cuisine: American

Description

This Chicken Cutlet Kale Caesar Sandwich transforms the classic Caesar salad into a crispy, creamy, and flavorful sandwich. Golden-fried chicken cutlets, Caesar-dressed kale, and crispy fried onions come together in a textural masterpiece that’s simply irresistible.

Ingredients

Crispy Onions

  • 1/2 large yellow onion, thinly sliced

  • 1/2 cup buttermilk

  • 1/3 cup all-purpose flour

  • Salt, to taste

  • Vegetable oil, for frying

Caesar Dressing

  • 1 cup mayonnaise

  • 1/4 cup buttermilk

  • 1 tbsp lemon juice

  • 1/2 tbsp Worcestershire sauce

  • 2 tsp minced garlic

  • 2 tsp yellow mustard

  • 1 tsp anchovy paste

  • 1 tsp dried parsley

  • 1/2 tsp black pepper

  • 1/2 cup parmesan, freshly grated

Chicken Cutlets

  • 4 to 6 thinly sliced chicken breast filets

  • Vegetable oil, for frying

Flour Batter

  • 1/2 cup all-purpose flour

  • Salt, to taste

  • Black pepper, to taste

Wet Batter

  • 2 to 3 large eggs

  • 1 tsp Italian seasoning

  • 1 tbsp grated parmesan

  • 1/2 tsp salt

  • 1/4 tsp black pepper

Dry Batter

  • 1/2 cup plain breadcrumbs

  • 1/2 cup Panko breadcrumbs

  • 1/4 cup grated parmesan

  • 1/2 tbsp Italian seasoning

  • 1 tsp oregano

  • 1 tsp dried parsley

  • 1 tsp salt

  • 1/2 tsp black pepper

Sandwich Assembly
 

  • Fresh kale, chopped

  • Toasted sesame baguette or hoagie rolls

  • Pecorino Romano, grated

Instructions

  • Make the Crispy Onions:

    • Soak thinly sliced onions in buttermilk for 10-15 minutes.

    • Heat oil in a deep pan to 350°F (175°C).

    • Mix flour with a sprinkle of salt in a bowl.

    • Drain onions, dredge in flour mixture, then fry in batches until golden and crispy (4-5 minutes per batch). Set aside.

  • Prepare the Caesar Dressing:

    • In a bowl, whisk together mayonnaise, buttermilk, lemon juice, Worcestershire sauce, garlic, mustard, anchovy paste, parsley, black pepper, and parmesan until smooth. Set aside.

  • Bread and Fry the Chicken Cutlets:

    • Flatten chicken cutlets to even thickness if needed.

    • Set up a dredging station:

      • Flour Batter: Mix flour, salt, and black pepper.

      • Wet Batter: Beat eggs with Italian seasoning, parmesan, salt, and black pepper.

      • Dry Batter: Mix breadcrumbs, Panko, parmesan, Italian seasoning, oregano, parsley, salt, and black pepper.

    • Dredge chicken in flour, then wet batter, then dry batter, pressing to coat.

    • Heat oil in a skillet over medium heat and fry 3-4 minutes per side until golden and cooked through. Drain on a wire rack.

 

  • Assemble the Sandwich:

    • Toss chopped kale with Caesar dressing in a bowl.

    • Spread extra Caesar dressing on toasted bread.

    • Layer fried chicken cutlets, dressed kale, crispy onions, and pecorino romano.

    • Top with bread, press lightly, slice, and enjoy!

Notes

  • Use chicken thighs for a juicier cutlet.

  • Air-fry cutlets at 400°F (200°C) for 12-15 minutes, flipping halfway.

 

  • Swap kale for romaine for a more traditional Caesar feel.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 750
  • Sugar: 5g
  • Sodium: 900mg
  • Fat: 40g
  • Saturated Fat: 10g
  • Unsaturated Fat: 25g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 4g
  • Protein: 45g
  • Cholesterol: 150mg

Find it online: https://cooktune.com/chicken-cutlet-caesar-sandwich/