Ingredients:

  • 1.5 lb chicken breasts, sliced into thin cutlets
  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs, beaten
  • 1 1/2 cups Panko breadcrumbs
  • 1/2 cup neutral oil
  • 4 cups chopped Romaine lettuce
  • 1/2 cup Caesar dressing
  • 1/3 cup shaved Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 4 ciabatta rolls or brioche buns, halved
  • 2 tbsp unsalted butter, melted
  • 2 cloves garlic, minced

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even 1/2 inch thickness. Season lightly with salt and pepper.
  2. Set up a dredging station with three shallow bowls: the first containing flour, cornstarch, and spices; the second with beaten eggs; and the third with Panko breadcrumbs.
  3. Dip each chicken cutlet in the flour mixture, then the beaten egg, and finally press firmly into the Panko until fully coated.
  4. Heat neutral oil in a skillet over medium-high heat. Fry chicken for 3-5 minutes per side until deep golden brown and internal temperature reaches 165°F.
  5. Mix minced garlic into melted butter. Brush the butter onto the cut sides of the rolls and toast in the skillet or under a broiler until golden brown.
  6. In a mixing bowl, toss the chopped romaine, shaved Parmesan, and lemon juice with the Caesar dressing.
  7. Assemble the sandwiches by placing the crispy chicken on the toasted rolls and topping with the dressed Caesar salad.