Chicken Cutlet Caesar Sandwich
from https://www.foodandwine.com/

Crispy panko-crusted chicken cutlets, creamy Caesar salad, and a handful of salt-and-vinegar chips come together on a soft Italian roll for a sandwich that’s crunchy, hearty, and ready in just 30 minutes.

This sandwich combines two perennial favorites — crispy chicken cutlets and Caesar salad — then adds crushed salt-and-vinegar chips in place of croutons for a tangy, crunchy finish. Piled onto a soft Italian roll, it’s substantial without being unwieldy. (The squishy roll helps keep all the ingredients together.) Best of all, it’s ready in just 30 minutes.

If your rolls are especially full, scoop out some of the interior bread to make room for the Caesar salad without losing the sandwich’s structure. Swap the Caesar dressing for ranch if you prefer a different flavor profile.

2 small (8- to 9-ounce) boneless, skinless chicken breasts
1/3 cup all-purpose flour
2 large eggs, beaten
2 cups panko
2 ounces Parmesan cheese, grated (about 1/2 cup), divided
1/2 teaspoon black pepper
2 1/4 teaspoons kosher salt, plus more for sprinkling
Canola or peanut oil, for frying
4 cups chopped romaine lettuce hearts
1 cup salt-and-vinegar potato chips, plus more for topping
1/2 cup Caesar dressing (such as Marzetti Supreme Caesar)
2 (6-ounce) soft Italian bread rolls

Set a wire rack on a rimmed baking sheet; set aside. Carefully slice chicken breasts in half horizontally to make a total of 4 cutlets; place between sheets of plastic wrap, and gently pound to an even thickness, about 1/4 inch.

Place flour in a large, shallow bowl. Place eggs in a second large, shallow bowl. Combine panko and 1/4 cup of the Parmesan in a third large, shallow bowl; stir to combine. Season cutlets on both sides with pepper and 2 teaspoons of the salt. Dredge each piece of chicken in flour, shaking to remove excess; dip in egg, letting excess drip off. Dredge in panko mixture, patting to adhere. Transfer coated chicken to a parchment paper–lined baking sheet.

Fill a large skillet with 1/4-inch of oil; heat over medium-high until shimmering. A few breadcrumbs should immediately sizzle when added to the pan. Working in batches, cook chicken until golden brown, 3 to 4 minutes per side, adjusting heat as needed so oil continues to bubble around cutlets. Place chicken on the prepared wire rack and sprinkle with salt. Repeat with remaining chicken.

Gently toss romaine, chips, Caesar dressing, and remaining 1/4 teaspoon salt in a large bowl until combined. Halve bread rolls lengthwise, leaving a hinge on one side. Top bottom half of bread evenly with cutlets, cutting as needed to fit rolls, then arrange Caesar salad evenly over cutlets. Top with chips. Fold top bread half over to close the sandwich.

Servings: 4