Crispy Chicken Caesar Sandwich on Buttered Brioche Step-by-step instructions

Before you start

Before starting, make sure the chicken breasts are pounded to an even thickness. Set up a dredging station with beaten eggs and panko in separate bowls. Have the avocado oil heated in a large skillet over medium-high heat.

Toast the brioche buns just before assembling to keep them crisp. Toss the romaine with dressing and parmesan right before building the sandwiches so the lettuce stays crunchy.

Instructions

Prep and Bread

1. 1Prepare the Chicken
   Place the chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides with garlic powder, salt, and pepper. Set up a dredging station: beaten eggs in one shallow bowl, panko in another.
   Look for The chicken is evenly thin and well seasoned.
   Tip Pounding ensures even cooking and a crisp crust.
2. 2Bread the Cutlets
   Dip each chicken piece into the beaten eggs, letting any excess drip off, then press firmly into the panko to coat completely. Shake off any loose crumbs and set on a plate.
   Look for The cutlets are fully coated with no bare spots.
   Tip Press the panko on so it adheres well.

The chicken is pounded thin and seasoned. The dredging station is ready, and each cutlet is evenly coated with egg and panko. The coating should be dry to the touch and adhere well. The brioche buns are split and buttered, ready for toasting.

Fry and Toast

3. 3Fry the Chicken
   Heat the avocado oil in a large skillet over medium-high heat to 360°F. Carefully lay the breaded chicken in the hot oil and fry for 3 minutes per side, until deep golden amber and cooked through. Transfer to a wire rack to drain.
   Look for The chicken is golden brown and crisp; the internal temperature reaches 165°F.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan—fry in batches if needed.
4. 4Toast the Brioche
   Spread the cut sides of the brioche buns with softened butter. Toast in a skillet or under the broiler until golden and lightly crisp.
   Look for The buns are golden and buttery.
   Tip Toasting adds flavor and prevents sogginess.

The oil is shimmering at 360°F. The chicken sizzles as it hits the pan and turns deep golden amber after three minutes per side. The internal temperature reads 165°F on an instant-read thermometer. The brioche buns are toasted to a golden brown, with a buttery aroma.

Assemble and Serve

5. 5Toss the Caesar Salad
   In a bowl, combine the shredded romaine, Caesar dressing, and shaved parmesan. Toss until the leaves are evenly coated.
   Look for The romaine is lightly coated but not dripping.
   Tip Toss gently to keep the leaves crisp.
6. 6Assemble the Sandwiches
   Place the fried chicken cutlets on the bottom halves of the toasted brioche buns. Pile the Caesar-dressed romaine on top, then cap with the top buns. Press down gently and serve immediately.
   Look for The sandwich is tall and packed with crunchy chicken and salad.
   Tip Serve right away so the bread stays crisp.

The romaine is glossy with Caesar dressing and flecked with shaved parmesan. The chicken is piled high on the buns, topped with the dressed romaine, and the top bun is pressed down. The sandwich is tall and inviting, with a loud crunch when bitten into.

Common mistakes

One common mistake is not pounding the chicken thin enough, which leads to uneven cooking and a dry exterior. Another is overcrowding the pan—this lowers the oil temperature and makes the crust soggy.

Be sure to let excess egg drip off before coating with panko, and press the breadcrumbs on firmly so they stick. Also, don't dress the romaine too far ahead; it will wilt. Finally, toast the buns well so they don't become soggy from the dressing.

How to tell it’s done

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The crust should be deep golden amber and very crisp.

If you don't have a thermometer, cut into the thickest part—the juices should run clear and the meat should be opaque throughout.

The brioche should be toasted to a light golden brown, and the romaine should be just coated with dressing, still crisp and bright green.

• Poultry: 165°F (74°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part