Ingredients
Equipment
Method
Set up breading station
- Arrange a three-stage breading station with flour seasoned with salt and black pepper, beaten eggs, and panko mixed with grated parmesan, garlic powder, and Italian seasoning.
- Pound chicken breasts thin so they cook evenly and stay tender under the crust.
Bread the chicken
- Coat each chicken cutlet in flour, then egg, then the panko parmesan mixture, pressing firmly so it adheres.
- Hold the coated cutlets briefly after breading to help the crust set before frying.
Fry until deeply golden
- Heat oil in a Dutch oven over medium-high heat to about 1/2 inch deep.
- Fry cutlets for 4–5 minutes per side until deeply golden and cooked through, keeping the heat steady.
- Drain on paper towels until the coating looks crisp and the surface no longer glistens with oil.
Dress the romaine
- Toss chopped romaine lettuce with Caesar dressing until glossy and evenly coated.
Assemble sandwiches
- Toast brioche buns so they’re firm and lightly browned, then layer romaine-dressed Caesar lettuce on the bottom bun.
- Top with the crispy chicken cutlet, then add parmesan shavings for a snow-like finish.
- Close with the top bun and serve immediately with extra Caesar dressing on the side.
Notes
Pro tip: press the cutlets firmly into the panko so the crust stays intact while frying. Store leftovers in the refrigerator up to 2 days; reheat in an oven or air fryer to re-crisp the coating. Freezing is not recommended because the lettuce and dressing will soften. For a lighter option, use whole-wheat breadcrumbs and a lighter Caesar dressing while keeping the same breading and frying method.