Ingredients
Equipment
Method
- Butterfly chicken breasts and pound to even thickness. Season both sides with poultry seasoning, salt, and pepper.
- Set up dredging station: flour, beaten eggs, panko. Coat chicken in flour, dip in egg, press into panko until fully coated.
- Shallow fry in 1/2 inch oil over medium heat for 3-4 minutes per side until golden brown and 165°F internal. Rest on a wire rack.
- Toss romaine, croutons, Parmesan, and Caesar dressing in a bowl. Keep it chunky and don't overdress.
- Slice and toast the baguette. Spread Caesar dressing on both sides. Layer crispy chicken, drizzle more dressing, top with Caesar salad. Serve immediately.
Notes
Butterfly and pound: Even thickness means even cooking. Thin cutlets fry in 3-4 min per side with a perfect crunch ratio.
Keep the salad chunky: Big romaine pieces and whole croutons add crunch and texture contrast inside the sandwich.
Toast the baguette: Creates a moisture barrier against the dressing. Soft bread turns soggy in minutes.
Wire rack, not paper towels: Paper towels trap steam and soften the breading. Wire rack keeps all sides crispy.
