Ingredients
Scale
- 5 chicken cutlets
- ½ cup full-fat mayonnaise
- 3 tbsp Greek yogurt
- 1 tsp Dijon mustard
- 2 tbsp lemon juice
- ¼ cup Parmesan cheese (freshly grated)
- 1-2 garlic cloves (minced)
- ¼ tsp black pepper
- Pinch sea salt
- Sea salt (to taste)
- Ground black pepper (to taste)
- Oil (for frying)
- ¼ cup all-purpose flour
- ½ tsp salt
- ¾ tsp smoked paprika
- 2 eggs
- ¾ cup panko crumbs
- ¼ cup breadcrumbs
- 1 tsp dried parsley
- ½ tsp ground black pepper
- ½ tsp sea salt
- ½ tsp dried oregano
- 1 tsp garlic powder
- 2 romaine hearts (chopped)
- 1-2 French baguettes
Instructions
- Prepare the Caesar dressing by mixing mayonnaise, Greek yogurt, Dijon mustard, a substitute for Worcestershire sauce (like vinegar), lemon juice, grated Parmesan cheese, minced garlic, black pepper, and sea salt until smooth.
- Pour 4-5 tablespoons of this dressing into a medium bowl with chopped romaine lettuce. Cover and refrigerate separately.
- Lay chicken cutlets on a cutting board, pound them to an even thickness, and season with salt and ground black pepper.
- Set up a breading station with three shallow plates: mix flour, salt, and smoked paprika in the first; whisk eggs with salt in the second; combine panko crumbs, breadcrumbs, parsley, black pepper, sea salt, oregano, garlic powder, and grated Parmesan in the third.
- Heat oil in a frying pan over medium heat. Dredge each chicken cutlet in the flour mixture, dip in the egg mixture, and press into the breadcrumb mix. Repeat for all cutlets.
- Once the oil is hot, fry each cutlet until golden brown and fully cooked, about 4-5 minutes per side.
- Slice baguettes open, spread with Caesar dressing, layer with crispy chicken cutlet, and topped with dressed romaine salad.
- Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 540
- Sugar: 2g
- Sodium: 950mg
- Fat: 29g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 150mg