1 cup of Caesar dressing (Store bought or homemade)
1/2 cup of grated parmesan cheese
2 beaten eggs
1.5 cups of flour
1/4 cup of olive oil
1 tablespoon of Salt
1 tablespoon 0f Black pepper
1 tablespoon of Garlic powder
1 tablespoon of Onion powder
1 tablespoon of Paprika
Instructions
Trim any excess fat or loose pieces from each chicken breast. Split the breast length wise by running your knife through the middle. Lay each chicken breast under plastic wrap and pound them out to make thinner if desired.
Make a breading station with 3 shallow dishes. 1 with flour that has been seasoned with a teaspoon of salt and pepper, 1 with 2 beaten eggs and 1 with seasoned Italian bread crumbs with the remaining salt, pepper, garlic powder, onion powder and paprika mixed in.
Take your chicken breast and first coat each side with the flour, then the egg wash and then the bread crumbs. Make sure the chicken is completed covered on each side.
Add olive oil to a large pan so that it's about a 1/2 inch deep. Bring the oil up to temperature over medium heat to 350°F.
Carefully lay 1-2 pieces of chicken into the oil and fry until golden brown and 165°F internal. Flip back and forth 1-2 times as needed. Once the chicken is done, place onto a wire rack with a pan underneath or on a plate lined with paper towels to absorb any excess oil.
In a large bowl make the caesar salad by combining chopped romaine lettuce, 1/2 cup of caesar dressing, 1/4 cup of grated parmesan cheese and a pinch of black pepper.
Split sub roll in half and toast under your ovens broiler for 30-60 seconds until they are at your desired doneness. Watch carefully as they will toast fast.
Add a spoonful of caesar dressing to the bottom of the sub rolls and spread it. Then add 1-2 slices of fried chicken breast, followed by a layer of Caesar salad, and a sprinkling of parmesan cheese. Place the top roll on and enjoy! Cut sandwich in half for easier handling.
