Crunchy Chicken Caesar Sub

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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 1355kcal

Ingredients

Cucumber Water

  • 1/2 Cucumber sliced
  • 24 oz Water
  • Ice cubes

For Garlic Butter

  • 1 head Garlic
  • 1 tsp Extra-virgin olive oil
  • 4 TBSP Unsalted butter softened
  • 1/2 TBSP Fresh parsley finely chopped
  • 2 TBSP Parmesan cheese grated
  • Salt to taste
  • Black pepper to taste

For Sandwich and Cutlets

  • 2 Sub Rolls
  • 2 TBSP Parmesan cheese grated
  • 2 TBSP All-purpose flour
  • 1/4 cup Caesar dressing (for salad) + 1 TBSP per serving for breading
  • 1/4 cup Breadcrumbs or panko breadcrumbs
  • 8 oz Chicken breast boneless skinless tenderized
  • Avocado oil for frying
  • 1 head Romaine lettuce washed dried and chopped
  • 1/2 Lemon juiced
  • 4 oz Pita chips
  • 1 cup Hummus
US Customary - Metric

Instructions

  • For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
  • Roasting garlic: Preheat the oven to 425°F (220°C). Cut the head of garlic across the equator. Place the bottom halves on a large sheet of foil. Drizzle with olive oil, salt, and pepper. Bake for 30 - 45 minutes until the garlic cloves are golden brown.
  • Lower the oven to 350°F (175°C).
  • In a small bowl, combine softened butter, finely chopped parsley, grated parmesan, and roasted garlic cloves (squeezed out from the skins). Season with salt and pepper. Set aside.
  • Slice the sub rolls and slightly hollow them out. Spread the prepared garlic butter on the inside of the rolls and sprinkle with extra grated parmesan. Place the rolls open side up on a baking sheet. Bake for 10 - 15 minutes, or until the buttered tops are golden and the bread is toasted. Optional: Broil on high for 2 - 3 minutes for extra toasty tops.
  • Meanwhile, prepare the breading station with flour, 1 TBSP of Caesar dressing mixed with 1 TBSP of water per serving, and breadcrumbs in separate bowls. Bread the chicken tenderloins.
  • In a large pan, coat the bottom with avocado oil and preheat over medium heat. Test if the oil is hot enough by sprinkling a pinch of breadcrumbs in it. If they sizzle, the oil is ready. Fry the breaded chicken cutlets until golden brown on each side. Place cooked cutlets on a plate lined with paper towels to absorb excess oil.
  • Toss chopped romaine lettuce in Caesar dressing and lemon juice.
  • Place a cooked chicken cutlet on each crunchy sub roll, top with salad, and sprinkle with extra parmesan.
  • Enjoy these delicious Chicken Caesar Sandwiches with pita chips and hummus, and cucumber water.

Nutrition

Calories: 1355kcal | Carbohydrates: 125g | Protein: 58g | Fat: 72g | Saturated Fat: 22g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 2039mg | Potassium: 1806mg | Fiber: 20g | Sugar: 14g | Vitamin A: 28266IU | Vitamin C: 36mg | Calcium: 391mg | Iron: 22mg

Crunchy Chicken Caesar Sub

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings 2
Calories 1355 kcal

Ingredients
 
 

Cucumber Water

  • 1/2 Cucumber sliced
  • 24 oz Water
  • Ice cubes

For Garlic Butter

  • 1 head Garlic
  • 1 tsp Extra-virgin olive oil
  • 4 TBSP Unsalted butter softened
  • 1/2 TBSP Fresh parsley finely chopped
  • 2 TBSP Parmesan cheese grated
  • Salt to taste
  • Black pepper to taste

For Sandwich and Cutlets

  • 2 Sub Rolls
  • 2 TBSP Parmesan cheese grated
  • 2 TBSP All-purpose flour
  • 1/4 cup Caesar dressing (for salad) + 1 TBSP per serving for breading
  • 1/4 cup Breadcrumbs or panko breadcrumbs
  • 8 oz Chicken breast boneless skinless tenderized
  • Avocado oil for frying
  • 1 head Romaine lettuce washed dried and chopped
  • 1/2 Lemon juiced
  • 4 oz Pita chips
  • 1 cup Hummus

Instructions
 

  • For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
  • Roasting garlic: Preheat the oven to 425°F (220°C). Cut the head of garlic across the equator. Place the bottom halves on a large sheet of foil. Drizzle with olive oil, salt, and pepper. Bake for 30 - 45 minutes until the garlic cloves are golden brown.
  • Lower the oven to 350°F (175°C).
  • In a small bowl, combine softened butter, finely chopped parsley, grated parmesan, and roasted garlic cloves (squeezed out from the skins). Season with salt and pepper. Set aside.
  • Slice the sub rolls and slightly hollow them out. Spread the prepared garlic butter on the inside of the rolls and sprinkle with extra grated parmesan. Place the rolls open side up on a baking sheet. Bake for 10 - 15 minutes, or until the buttered tops are golden and the bread is toasted. Optional: Broil on high for 2 - 3 minutes for extra toasty tops.
  • Meanwhile, prepare the breading station with flour, 1 TBSP of Caesar dressing mixed with 1 TBSP of water per serving, and breadcrumbs in separate bowls. Bread the chicken tenderloins.
  • In a large pan, coat the bottom with avocado oil and preheat over medium heat. Test if the oil is hot enough by sprinkling a pinch of breadcrumbs in it. If they sizzle, the oil is ready. Fry the breaded chicken cutlets until golden brown on each side. Place cooked cutlets on a plate lined with paper towels to absorb excess oil.
  • Toss chopped romaine lettuce in Caesar dressing and lemon juice.
  • Place a cooked chicken cutlet on each crunchy sub roll, top with salad, and sprinkle with extra parmesan.
  • Enjoy these delicious Chicken Caesar Sandwiches with pita chips and hummus, and cucumber water.

Nutrition

Calories: 1355kcalCarbohydrates: 125gProtein: 58gFat: 72gSaturated Fat: 22gPolyunsaturated Fat: 18gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 151mgSodium: 2039mgPotassium: 1806mgFiber: 20gSugar: 14gVitamin A: 28266IUVitamin C: 36mgCalcium: 391mgIron: 22mg
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