Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 cup buttermilk (or plain yogurt as a substitute)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 2 tablespoons olive oil (for frying)
- 4 ciabatta rolls or sturdy sandwich buns
- 1 cup Romaine lettuce, chopped
- 1/2 cup Caesar dressing (store-bought or homemade; I’ll share my Nonna Rosa’s twist below)
- Optional: 4 slices of crispy bacon for extra smokiness
Instructions
- Begin by pounding the chicken breasts to an even thickness, about 1/2-inch thick, to ensure they cook evenly. This step reminds me of my early days in Nonna Rosa’s kitchen, where precision was key but love was the secret ingredient.
- Place the chicken breasts in a shallow dish and pour the buttermilk over them. Cover and refrigerate for at least 30 minutes, or up to 4 hours. This soak tenderizes the chicken and adds a subtle tang that’s essential for that classic Caesar bite.
- In a separate bowl, combine the flour, garlic powder, paprika, salt, pepper, and grated Parmesan cheese. This seasoned coating is what gives the chicken its irresistible crunch.
- Remove the chicken from the buttermilk, letting excess drip off, then dredge each piece thoroughly in the flour mixture, pressing gently to adhere.
- Heat olive oil in a large skillet over medium heat. When shimmering, carefully add the chicken breasts. Cook for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). I like to use a splatter screen here—a tip passed down from Elena to keep the kitchen tidy while frying!
- While the chicken cooks, toast the ciabatta rolls lightly until crisp on the outside but still soft inside. This contrast is one of my favorite textures, reminiscent of Nonna’s rustic breads.
- Spread a generous layer of Caesar dressing on both halves of each roll. For the dressing, I often add a pinch of my grandmother’s secret: a dash of anchovy paste for depth, blended with garlic, lemon juice, Dijon mustard, and olive oil.
- Assemble the sandwich by layering Romaine lettuce, the crispy chicken breast, and an optional slice of bacon for an added smoky crunch. Top with an extra sprinkle of Parmesan cheese.
- Serve immediately, preferably with a side of crispy fries or a fresh garden salad. The warmth of this sandwich paired with a cool salad always reminds me of family dinners by the sea.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
