Chicken Cutlet Kale Caesar Sandwich

Crispy, golden chicken cutlets piled high with creamy Caesar-dressed kale and crunchy fried onions create a sandwich that’s pure magic! This playful twist on the classic chicken Caesar salad transforms it into a truly unforgettable sandwich experience. Each bite is a flavor and texture explosion, and trust me, you'll be dreaming about this sandwich long after it's gone!

📝 Ingredients

• 1/2 large yellow onion (thinly sliced)
• 1/2 cup buttermilk
• 1/3 cup all-purpose flour
• sprinkle of salt (to taste)
• vegetable oil (for frying)
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 1 tablespoon lemon juice
• 1/2 tablespoon Worcestershire sauce
• 2 teaspoons minced garlic
• 2 teaspoons yellow mustard
• 1 teaspoon anchovy paste
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 1/2 cup parmesan (freshly grated)
• 4 to 6 thinly sliced chicken breast filets
• vegetable oil (for frying)
• 1/2 cup all-purpose flour
• salt (to taste)
• black pepper (to taste)
• 2 to 3 large eggs
• 1 teaspoon Italian seasoning
• 1 tablespoon grated parmesan
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup plain breadcrumbs
• 1/2 cup Panko breadcrumbs
• 1/4 cup grated parmesan
• 1/2 tablespoon Italian seasoning
• 1 teaspoon oregano
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• fresh kale (chopped)
• toasted and sliced sesame baguette or hoagie rolls
• pecorino romano (grated)

👨‍🍳 Instructions

1. 1--- Step 1: Make the Crispy Onions ---
2. 2Soak the thinly sliced onions in buttermilk for 10-15 minutes.
3. 3Meanwhile, heat vegetable oil in a deep skillet or saucepan over medium-high heat to about 350°F.
4. 4In a bowl, mix the flour with a sprinkle of salt.
5. 5Drain the onion slices from the buttermilk, dredge them in the flour mixture, and shake off any excess.
6. 6Fry the onions in batches in the hot oil until golden and crispy, about 4-5 minutes per batch. Set aside on paper towels to drain any excess oil.
7. 7--- Step 2: Prepare the Caesar Dressing ---
8. 8In a medium bowl, whisk together mayonnaise, buttermilk, lemon juice, Worcestershire sauce, minced garlic, mustard, anchovy paste, dried parsley, black pepper, and grated parmesan. Once smooth, set aside.
9. 9--- Step 3: Bread and Fry the Chicken Cutlets ---
10. 10Prepare the chicken cutlets by pounding each piece to even thickness if needed.
11. 11Set up the dredging station. For the Flour Batter: Place all-purpose flour with salt and black pepper in a shallow bowl. For the Wet Batter: In another bowl, beat the egg with Italian seasoning, parmesan, salt, and black pepper. For the Dry Batter: In a third bowl, mix plain breadcrumbs, Panko breadcrumbs, grated parmesan, Italian seasoning, oregano, dried parsley, salt, and black pepper.
12. 12Dredge each chicken cutlet in the flour, shaking off any excess.
13. 13Dip the floured cutlet into the wet batter, allowing any excess to drip off.
14. 14Finally, coat the cutlet in the dry batter mixture, pressing to adhere.
15. 15Heat oil in a skillet over medium heat, then fry each breaded chicken cutlet until golden and fully cooked, about 3-4 minutes per side. Set aside on a wire rack or paper towel-lined plate.
16. 16--- Step 4: Assemble the Sandwich ---
17. 17In a large bowl, toss the chopped kale with a few spoonfuls of Caesar dressing until evenly coated.
18. 18Add extra caesar dressing on both sides of the toasted bread and then place a fried chicken cutlet on the bottom half of each sandwich roll or slice of bread.
19. 19Top the bottom side with the dressed kale, crispy onions, and lots of pecorino romano.
20. 20Add the top bun with the cutlet and press lightly. Cut the sandwich in half to enjoy your kale Caesar chicken cutlet sandwich!