Description

This Chicken Cutlet Kale Caesar Sandwich features crispy, golden-brown breaded chicken cutlets layered with a refreshing kale Caesar salad on toasted rustic bread. It combines the satisfying crunch of panko-coated chicken with the tangy, creamy flavors of Caesar dressing tossed kale and Parmesan cheese, making a delicious and balanced lunch or light dinner option.

Ingredients

Scale

For the Chicken Cutlets

2 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Olive oil, for frying

For the Kale Caesar Salad

2 cups kale, washed, dried, and chopped
1/4 cup Caesar dressing (store-bought or homemade)
2 tablespoons grated Parmesan cheese
1 tablespoon lemon juice
Salt and pepper, to taste

For Assembly

4 slices of toasted bread (preferably sourdough or ciabatta)
Extra Parmesan cheese for garnish (optional)

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Instructions

Prepare the Chicken Cutlets: Slice each chicken breast in half horizontally to create thinner cutlets.
Set Up Breading Station: Place flour in one bowl, beat eggs in a second bowl, and combine panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, salt, and pepper in a third bowl.
Bread the Chicken: Dredge each chicken cutlet in the flour, dip into the beaten eggs, then coat thoroughly with the seasoned panko mixture, pressing gently to adhere.
Fry the Cutlets: Heat olive oil in a large skillet over medium-high heat and fry cutlets 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
Prepare the Kale: Massage chopped kale with lemon juice and salt to soften the leaves.
Toss with Dressing: Add Caesar dressing to the kale and toss until evenly coated.
Add Parmesan and Season: Sprinkle grated Parmesan cheese over the kale and season with black pepper to taste.
Toast the Bread: Toast bread slices until crispy to your preference.
Assemble the Sandwich – Step 1: Place a fried chicken cutlet on each bottom slice of toasted bread.
Assemble the Sandwich – Step 2: Top each chicken cutlet generously with the kale Caesar salad.
Add Garnish: Optionally sprinkle additional Parmesan cheese over the salad.
Complete the Sandwich: Add the top slice of bread to close the sandwich.
Serve: Slice the sandwich in half and serve immediately while the chicken cutlet is warm and crispy.

Notes

Using panko breadcrumbs gives the chicken a light, crispy coating.
Massaging the kale helps reduce bitterness and makes it more tender.
Store-bought Caesar dressing is convenient, but homemade dressing will enhance flavor.
Use sturdy bread like sourdough or ciabatta to hold the components together without getting soggy.
For a lighter option, bake the chicken cutlets instead of frying, though frying yields the crispiest texture.
This recipe can be doubled easily to serve more people.