Ingredients
Method
Prepare the Chicken
- Pound the chicken cutlets to an even thickness around 1/2 inch.
- Pat the chicken dry and season both sides with salt, pepper, and garlic powder.
- Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for a mix of panko and Parmesan.
- Dredge each piece of chicken in flour, then dip in the egg, and finally coat with the panko mixture.
- Let the breaded chicken rest on a rack for about 10 minutes.
Cook the Chicken
- Heat a shallow layer of oil in a pan over medium heat.
- Carefully place the breaded chicken into the pan, cooking for about 3-4 minutes on each side until golden brown and cooked through.
Assemble the Sandwich
- Toast the bread rolls lightly.
- Slice the cooked chicken and toss with a spoonful of Caesar dressing if desired.
- Layer the lettuce on the bottom of the toasted roll, followed by the sliced chicken and a drizzle of Caesar dressing.
- Top with the other half of the roll and serve immediately.
Notes
For variations: try using different types of bread, cheese, or toppings like bacon or tomatoes. The dressing can also be substituted with lighter options like Greek yogurt-based dressing.
