Ingredients:

  • 500g chicken breasts, halved lengthwise and pounded thin
  • 65g all-purpose flour
  • 2 large eggs, beaten
  • 90g Panko breadcrumbs
  • 45g grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 60ml neutral oil for shallow frying
  • 1 head Romaine lettuce, shredded thin
  • 120ml high-quality Caesar dressing
  • 25g shaved Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 large French baguette
  • 42g unsalted butter, softened
  • 2 cloves garlic, minced

Instructions:

  1. Pound chicken breasts to a uniform 1/4 inch thickness. Set up a breading station with three bowls: one with 65g flour in the first bowl, 2 beaten eggs in the second, and a mix of 90g Panko, 45g grated Parmesan, garlic powder, paprika, salt, and pepper in the third.
  2. Dip each piece of chicken into the flour, then the egg, and finally the Panko mix, pressing firmly until the breading fully adheres to every crevice.
  3. Pour 60ml neutral oil into a large skillet and heat over medium high until it shimmers and a breadcrumb sizzles instantly when dropped in. Fry the cutlets for 3 to 4 minutes per side until the crust is a deep golden brown and the internal temp hits 165°F.
  4. In a large bowl, toss the shredded Romaine with 120ml Caesar dressing, 25g shaved Parmesan, and 1 tbsp lemon juice until every leaf is glossed and velvety.
  5. Mix 42g butter with 2 cloves of minced garlic. Spread on the cut baguette and toast in a separate pan until the edges are charred and fragrant.
  6. Place a crispy cutlet on the bottom bread, pile high with the Caesar salad, and close the sandwich. Slice at a diagonal to show off the layers and serve immediately.