Ingredients

Method

1. 1

   In a medium glass bowl, combine the mayonnaise, dijon mustard, Worcestershire sauce, minced garlic, and fresh lemon juice. Season with salt and pepper. Add the grated Parmesan cheese and whisk everything together until smooth and well combined.

2. 2

   Wash and dry the Romaine lettuce. Chop it into bite-sized pieces on a cutting board. Transfer the chopped lettuce to the bowl with the Caesar dressing and toss with tongs until every leaf is evenly coated.

3. 3

   Set up a three-station breading assembly. In the first dish, combine the all-purpose flour and Italian seasoning. In the second, whisk the eggs. In the third, place the panko breadcrumbs.

4. 4

   Take a chicken cutlet and dredge it thoroughly in the seasoned flour, ensuring it's fully coated.

5. 5

   Dip the flour-coated chicken into the egg wash, covering it completely.

6. 6

   Finally, press the chicken into the panko breadcrumbs, making sure it has a thick, even coating on all sides.

7. 7

   Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the breaded chicken cutlets into the hot oil. Fry for 3-4 minutes per side, until golden brown, crispy, and cooked through. Remove from the skillet and let drain on a wire rack.

8. 8

   Slice your bread roll in half and toast the inside until golden. Spread a generous layer of the Caesar dressing on the bottom half of the toasted roll.

9. 9

   Place a fried chicken cutlet on top of the dressing.

10. 10

    Pile a large portion of the Caesar salad on top of the chicken.

11. 11

    Sprinkle with extra grated Parmesan cheese.

12. 12

    Place the top half of the roll on, press down gently, and serve immediately.