If you loved my Crunchy Chicken Caesar Sandwich, get ready for an upgrade that takes it to the next level! Meet the Crunchy Chicken Parmesan Caesar Sandwich—a mouthwatering mashup of crispy, golden-brown chicken parmesan and the bold, tangy flavors of a Caesar salad, all packed into a sandwich that’s pure comfort food.
This recipe brings together the best of both worlds: the crunchy, cheesy goodness of a chicken parmesan cutlet paired with creamy homemade Caesar dressing, crisp romaine, and plenty of parmesan on a toasted bun. Whether you’re making it for a weeknight dinner or wowing friends at a game-day gathering, this sandwich is guaranteed to be a hit!
What Makes This Sandwich So Good?
- Crispy, Juicy Chicken – The chicken cutlet is coated in a flavorful breadcrumb mixture with parmesan cheese, fried to golden perfection, and topped with a touch of marinara and more cheese.
- Bold Caesar Flavor – The combination of Caesar dressing, crunchy romaine, and extra parmesan creates a perfect balance of tangy, salty, and creamy flavors.
- Perfectly Toasted Bun – Lightly buttered and toasted, the bun holds up to all the delicious toppings while adding extra crunch.
Crunchy Chicken Parmesan Caesar Sandwiches
Yield:
4
Prep Time:
15 minutes
Cook Time:
30 minutes
Additional Time:
30 minutes
Total Time:
1 hour 15 minutes
Ingredients
For sandwiches and cutlets
- 4 sub rolls
- 1 lb chicken tenderloins, tenderized
- 2 hearts romaine lettuce, washed, dried, chopped
- Fresh grated parmesan
- 1 cup shredded mozzarella
- 1 cup marinara sauce
- Caesar dressing
- 1 egg + 3 tbsps water for egg wash
- Breadcrumbs or panko crumbs for breading
- Flour for breading
- Avocado oil for frying
For garlic butter
- 2 heads of garlic, roasted
- 1 tbsp parsley, finely chopped
- 8 tbsps unsalted butter, softened
- 1/8 cup fresh parmesan, grated
- Salt and pepper
Instructions
- To roast the garlic, preheat oven to 425°F. Cut head of garlic across equator. Place both halves close together so garlic is exposed upward on a large sheet of foil. Drizzle with olive oil, salt and pepper. Bake for 30-45 minutes, garlic cloves will be golden brown. Allow to cool slightly so it is easier to handle (or use tongues to squeeze cloves out).
- Preheat oven 350°F. In a small bowl, combined all garlic butter ingredients. Set aside. Slice and slightly hollow out sub rolls. Spread garlic butter on inside of rolls and add extra grated parmesan. Place open side up on baking sheet. Bake for 10-15 minutes, or until buttered tops are golden and bread is toasted. Optional- Broil on high for 2-3 minutes to make tops extra toasty.
- Meanwhile, prepare breading station; flour, caesar dressing + 2 tbsps water mixed in, breadcrumbs. Bread cutlets.I
- n a large pan, coat bottom with avocado oil and preheat over medium heat. Tip: to test if oil is hot enough, sprinkle a pinch of breadcrumbs in the oil, if they sizzle then the oil is ready for frying. Fry cutlets until golden brown on eat side. Place cooked cutlets on plate lined with paper towel to absorb excess oil.
- Switch oven to high broil. Arrange cutlets on baking sheet. Top with marinara and cheese. Broil for 5-7 minutes or until cheese is melted and bubbly.
- Prepare salad. Toss chopped romaine in dressing of choice. If using store bought dressing, I always add fresh lemon juice and parmesan to give it more life/flavor.
- Assemble sandwiches-> crunchy sub roll, chicken parm, salad and extra parmesan. Enjoy!
