Directions
Preheat the oven to 375Ëu0161F. In a small bowl, beat the eggs. In a separate dish, spread out the breadcrumbs. Dip each chicken cutlet into the beaten eggs, allowing excess to drip off, then coat both sides generously with breadcrumbs. Heat olive oil in a large skillet over medium heat and fry the cutlets until golden brown and crispy on both sides. Transfer cooked cutlets to a plate lined with paper towels to drain excess oil.
To make the Caesar dressing, blend egg yolk, garlic, parmesan, anchovies, lemon juice, salt, pepper, and Dijon mustard in a food processor until smooth. While running, slowly drizzle in the olive oil to emulsify the dressing. To assemble, spread a generous amount of Caesar dressing on the bottom half of each toasted roll. Layer with a crispy chicken cutlet, romaine lettuce, and shaved parmesan. Drizzle with extra dressing and top with the remaining half of the roll.
Chicken Caesar Cutlet Sandwich
Prep: 20 min Cook: 25 min Servings: 2
This Chicken Caesar Cutlet Sandwich combines the crispy, golden texture of breaded chicken with the bold, tangy flavors of Caesar dressing. Served on toasted rolls with crisp romaine and parmesan, it's a fresh take on a classic favorite.
Ingredients
- 1 Egg, beaten
- 1 cup Cento Seasoned Bread Crumbs
- 1 1/2 lb Chicken Cutlets, pounded thin
- 4 tbsp Cento Imported Extra Virgin Olive Oil
- 3 tbsp Parmesan Cheese, grated
- 4 Italian Bread, toasted
- 1 1/2 cups Romaine Lettuce Leaves, shredded
- 1/3 cup Parmesan Cheese, shaved
Directions
- Preheat the oven to 375Ëu0161F. In a small bowl, beat the eggs. In a separate dish, spread out the breadcrumbs. Dip each chicken cutlet into the beaten eggs, allowing excess to drip off, then coat both sides generously with breadcrumbs. Heat olive oil in a large skillet over medium heat and fry the cutlets until golden brown and crispy on both sides. Transfer cooked cutlets to a plate lined with paper towels to drain excess oil.
- To make the Caesar dressing, blend egg yolk, garlic, parmesan, anchovies, lemon juice, salt, pepper, and Dijon mustard in a food processor until smooth. While running, slowly drizzle in the olive oil to emulsify the dressing. To assemble, spread a generous amount of Caesar dressing on the bottom half of each toasted roll. Layer with a crispy chicken cutlet, romaine lettuce, and shaved parmesan. Drizzle with extra dressing and top with the remaining half of the roll.
