Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 eggs, beaten
- ½ cup all-purpose flour
- 4 sandwich buns (brioche or ciabatta)
- 1 cup romaine lettuce, shredded
- ½ cup Caesar dressing
- ¼ cup shaved Parmesan cheese
- 1 tablespoon olive oil or butter (for toasting buns)
- Salt and black pepper, to taste
Instructions
- Cut the chicken breasts in half horizontally to make thinner fillets. Pat dry and season lightly with salt and black pepper.
- Set up three bowls for breading: one with flour, one with beaten eggs, and one with breadcrumbs, Parmesan cheese, garlic powder, and paprika.
- Dredge each chicken fillet in the flour, then dip into the eggs, and finally coat with the breadcrumb mixture. Press the coating gently onto the chicken.
- Heat a skillet over medium heat with enough oil to cover the bottom. Cook chicken fillets for 4–5 minutes per side until golden brown and fully cooked, reaching an internal temperature of 165°F (74°C).
- Alternatively, bake the breaded chicken at 400°F (200°C) for 18–20 minutes, turning halfway through.
- While the chicken cooks, brush the insides of the buns with olive oil or butter. Toast them in a skillet or oven until golden and slightly crisp.
- Spread Caesar dressing on the bottom half of each bun. Add shredded romaine lettuce for crunch.
- Place one crispy chicken fillet on top of the lettuce. Add shaved Parmesan cheese and drizzle with a little more Caesar dressing.
- Close with the top bun and serve immediately.
Notes
Always toast the bread to prevent sogginess.
For added freshness, layer in tomato slices or cucumbers.
To reheat leftover chicken, use the oven instead of the microwave to maintain crispiness.
- Prep Time: 15
- Cook Time: 15