I have yet to meet someone who doesn’t like caesar salad. Making the sub roll into a crunchy garlic bread-like crouton made this sandwich everything I could dream of and more. As if this recipe couldn’t get any more fun, I replaced the egg wash with slightly watered down caesar dressing for a little more flavor.
How do you get your cutlets so flat?
I use a tortilla press! This is a game changer for making cutlets. I cover each plate with a zip-lock bag, or you can use parchment, and press the tenderloins. Press just enough to flatten, if you over press the cutlets will become too smooshed. So simple and saves so much time.
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Crunchy Chicken Caesar Sandwich
Yield:
4
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Ingredients
For sandwiches and cutlets
- 4 sub rolls
- 1 lb chicken tenderloins, tenderized
- 2 hearts romaine lettuce, washed, dried, chopped
- Fresh grated parmesan
- Lemon, juiced
- Caesar dressing for salad + 1/2 cup for breading
- 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
Making the sandwiches
- 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.
- In 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.
- 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, cutlet, salad and extra parmesan. Enjoy!
Roasting garlic
- Preheat oven to 425°F. Cut head of garlic across equator. Place bottoms on a large sheet of foil. Drizzle with olive oil, salt and pepper. Bake for 30-45 minutes, garlic cloves will be golden brown.
