Chicken Caesar Salad Sandwich 🍗🥗 Prep: 20m | Cook: 15m | Serves: 2 Ingredients: The Chicken: 1 large chicken breast, halved horizontally into 2 cutlets 1/2 cup flour 1 tsp garlic powder 1 tsp onion powder 1/2 tsp smoked paprika 1/2 tsp salt 1/2 tsp black pepper 1 egg, beaten 1 cup panko breadcrumbs 1 tbsp lemon zest 1/2 tsp dried oregano 1/2 tsp garlic powder Salt & pepper (for panko) Oil for frying The Caesar Dressing: 1/2 cup mayo 1/4 cup grated parmesan 1 tbsp lemon juice 1 tsp Dijon mustard 1 tsp Worcestershire sauce 2 cloves garlic, minced Salt & pepper The Assembly: 1 baguette, halved and split 2 tbsp butter (for toasting) 2 cups romaine lettuce, chopped 1/4 cup shaved parmesan Instructions: 1. Whisk all Caesar dressing ingredients together until smooth. Set aside. 2. Mix flour with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, salt, and pepper in one bowl for the seasoned flour dredge. 3. In a second bowl, beat the egg. In a third bowl, mix panko with lemon zest, oregano, garlic powder, salt, and pepper. 4. Dredge chicken cutlets in the seasoned flour mix, dip in egg, and press firmly into the panko mix to coat. 5. Fry in 1/2 inch of hot oil over medium heat for 3–4 mins per side until golden brown and crispy. Drain on paper towels. 6. Melt butter in a skillet and toast baguette halves cut-side down until golden. 7. Toss chopped romaine with half of the Caesar dressing. 8. Spread remaining Caesar dressing generously onto both sides of toasted baguette. 9. Sprinkle a layer of shaved parmesan over the dressing, place the crispy chicken on top, and add another layer of shaved parmesan. 10. Top with the dressed Caesar salad, close the baguette, slice, and serve.