Crispy Chicken Caesar Sandwiches in Your Pressure Cooker
These crispy chicken Caesar sandwiches are such a crowd pleaser. Super thin and crisp chicken cutlets are topped with Caesar salad and served on brioche. Delish!
Equipment
- 1 Skillet large, for frying and toasting
Ingredients
Main ingredients
- 1 pound Boneless, skinless chicken breasts seasoned with kosher salt and pepper
- 2 large Eggs beaten lightly
- 1 ½ cups Seasoned breadcrumbs mixed with ⅓ cup finely grated parmesan cheese
- 5 to 6 tablespoons Olive oil for frying and flair
- 4 to 6 brioche buns Brioche buns soft and sweet, ready to toast
- 4 cloves Garlic minced, for the sauce
- 3 tablespoons Greek yogurt
- 2 tablespoons Parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons Red wine vinegar
- 10 to 12 cups Chopped romaine lettuce sprinkled with kosher salt and pepper then tossed with parmesan shavings
Instructions
Instructions
- Season your chicken breasts on both sides with kosher salt and pepper.
- Dip each chicken breast into the beaten eggs so it’s fully coated.
- Dredge your chicken breasts in the breadcrumb and parmesan cheese mix.
- Heat up that olive oil in a large skillet over medium heat. Cook each side about 6 to 7 minutes till they’re crispy and golden brown.
- When the chicken’s done, remove and place ‘em on a paper towel-lined plate to drain.
- In the same skillet, toast your brioche buns until golden brown.
- Slap the garlic, yogurt, parmesan sauce on the bottom bun, add the chicken, a handful of crisp romaine, and finish with a sprinkle of shaved parmesan before closing it all up.
Notes
Serve warm and enjoy a flavorful Caesar sandwich with crispy chicken.