Crispy Chicken Cutlet Caesar Sandwiches
- Jul 17
- 3 min read
Our Story
This is AJ's sandwich-shop order, made at home. Golden panko Parmesan cutlets fried until crispy, a creamy Caesar salad tossed with Truff's Garlic Parm Caesar dressing, and buttered sourdough buns toasted with flaky salt. It has that crispy, creamy, buttery, crunchy combination that usually costs you 16 dollars at a counter, and the whole batch is done in 45 minutes.
Quick Stats
Serves: 4
Prep: 25 min
Cook: 20 min
Total: 45 min
Difficulty: 2 / 5
Cost: $$
Ingredients
For the chicken
2 large boneless, skinless chicken breasts, sliced horizontally into 4 cutlets
1 cup all-purpose flour
2 large eggs whisked with 2 tbsp water
2 cups panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder, 1 tsp Italian seasoning, 1 tsp kosher salt, 1/2 tsp black pepper
Avocado or canola oil, for frying
For the Caesar salad
2-3 hearts romaine lettuce, chopped
1/2 cup Truff Garlic Parm Caesar dressing (or your favorite Caesar)
Freshly grated Parmesan and fresh cracked black pepper
Croutons (optional)
For the sandwiches
4 sourdough hamburger buns
2 tbsp butter, softened, plus flaky sea salt (optional)
Extra shaved Parmesan for serving
Instructions
Slice each chicken breast in half horizontally into four thin cutlets and pound to an even 1/2 inch. Season both sides with kosher salt, black pepper, and a little garlic powder.
Set up a breading station: flour in one bowl, eggs whisked with water in the second, and panko mixed with Parmesan, garlic powder, and Italian seasoning in the third. Dredge each cutlet in flour, then egg, then press firmly into the panko mixture until evenly coated.
Heat 1/4 to 1/2 inch of oil in a large skillet over medium-high until it reaches about 350. Fry two cutlets at a time, 3 to 4 minutes per side, until deep golden. Rest on a wire rack and repeat, adding oil between batches if needed.
Butter the insides of the sourdough buns, sprinkle with flaky sea salt, and toast in a 350 oven for 4 to 6 minutes until lightly golden.
Toss the chopped romaine with the Caesar dressing, grated Parmesan, and cracked pepper until evenly coated.
Build each sandwich: crispy cutlet on the bottom bun, a generous pile of Caesar salad, extra shaved Parmesan, toasted top bun. Serve immediately.
AJ's tip: bread the chicken a few hours ahead and refrigerate, the coating sticks even better after resting.
Brands We Used and Love
Truff Garlic Parm Caesar dressing (rich garlic with subtle truffle notes)
Chosen Foods avocado oil (for frying)
Le Creuset and Lodge cast iron skillets
Maldon flaky sea salt
Browse everything in our cooking shop: https://shopmy.us/ajdillon/cooking
The Dillon Scorecard
AJ: 5 / 5 Loved
Gab: 5 / 5 One of my favorites AJ has made
Trey: 5/ 5 - We had to cut him off lol
What We'd Change Next Time
Bread the chicken a few hours ahead and refrigerate; the coating sticks even better after resting. Do not overcrowd the pan, two cutlets at a time keeps the oil hot and the breading extra crispy. The buttered, salted, toasted buns are not optional in this house, they keep the bread from going soggy under the dressing. Serve with fries, kettle chips, roasted potatoes, or a pickle spear. If you are on a chicken kick, our honey balsamic chicken and the chicken parm vodka bake are the next two to make.
FAQ
Can I make the cutlets ahead of time?
Yes. Bread them several hours ahead and refrigerate uncovered; the coating adheres better after a rest. Fry just before serving. Fried cutlets also re-crisp well in a 375 oven or air fryer for a few minutes.
What can I swap for the Truff Caesar dressing?
Any thick, garlicky Caesar works. We also like Chosen Foods Steakhouse Caesar, which is made with avocado oil. Use about 1/2 cup for 2 to 3 romaine hearts so the salad is creamy but not drowning.
Estimated Nutrition
Per sandwich (1 of 4): roughly 780 calories, 45g protein, 62g carbohydrate, 38g fat. Estimates only, and they will vary with your buns, dressing, and how much oil the breading drinks.
Did You Make It?
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