Made by
A Flavorful Bite

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EBT Friendly: Approximately 86%

Total Time: 55 Minutes

This hearty sandwich layers a crispy fried chicken cutlet coated in sticky hot honey sauce with cool, creamy Caesar salad inside a toasted hoagie roll. Garlic-parsley butter and freshly grated Parmesan give the bread a savory finish that makes every bite feel like an upgraded take-out favorite.

Ingredients:

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For the Chicken Cutlets

•   2 large chicken breasts (sliced in half and pounded into even thickness)
•   2 eggs
•   1/4 cup filtered water
•   2/3 cup all purpose flour
•   2/3 cup plain breadcrumbs
•   2/3 cup plain panko breadcrumbs
•   1 1/2 tsp paprika (divided)
•   1 1/2 tsp garlic powder (divided)
•   1 1/2 tsp onion powder (divided)
•   1 tsp Italian seasoning
•   1 tsp kosher salt (divided, adjust to taste)
•   1/4 tsp black pepper
•   1 - 1 1/2 cups avocado oil (or vegetable oil, for frying)

 

For the Hot Honey Sauce

•   6 tbsp hot sauce
•   6 tbsp honey
•   1 1/2 tbsp unsalted butter
•   1/2 tsp paprika
•   1/8 - 1/4 tsp cayenne pepper (adjust to taste)

 

For the Caesar Salad

•   4 cups romain lettuce (chopped)
•   1/4 - 1/3 cup parmesan cheese (freshly grated, adjust to taste)
•   caesar dressing

 

For Assembly

•   4 hoagie rolls (sliced and toasted)
•   caesar dressing
•   2 tbsp unsalted butter (melted)
•   1 - 1 1/2 tsp fresh parsley (finely chopped, may substitute with 1/2 tsp dry parsley)
•   1 pinch salt
•   parmesan cheese (freshly grated)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Place the CHICKEN CUTLETS on a large plate or baking sheet. Combine ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, and the black pepper. Season both sides of the chicken generously.
2. Prepare three shallow bowls. Add the FLOUR to the first bowl. Whisk the EGGS and water together in the second bowl.
3. In the third bowl, combine the plain breadcrumbs, PANKO, remaining garlic powder, remaining onion powder, remaining paprika, Italian seasoning, and remaining salt.
4. Working with one cutlet at a time, coat the chicken in flour and then dip it into the egg mixture. Repeat the flour-and-egg process once more before pressing the chicken firmly into the seasoned breadcrumb mixture. Coat both sides thoroughly.
5. Transfer the breaded cutlet to a plate and repeat with the remaining chicken.
6. To prepare the sauce, melt the BUTTER in a small saucepan over medium heat. Whisk in the HOT SAUCE, HONEY, paprika, and cayenne pepper.
7. Simmer the sauce for 1–2 minutes, until slightly thickened. Remove it from the heat and set it aside.
8. Heat 1–1½ cups of FRYING OIL in a large skillet over medium heat.
9. Fry 1–2 chicken cutlets at a time for approximately 2–3 minutes per side, until crisp, deeply golden, and cooked to an internal temperature of 165°F.
10. Transfer the fried chicken to a wire cooling rack positioned over a baking sheet. Brush both sides generously with the prepared HOT HONEY SAUCE.
11. Add the chopped ROMAINE LETTUCE and freshly grated PARMESAN to a bowl. Toss with enough Caesar dressing to coat the lettuce lightly without making it soggy.
12. Spread 1–2 tablespoons of CAESAR DRESSING over the bottom half of each toasted hoagie roll.
13. Top each roll with one hot honey chicken cutlet, a generous portion of Caesar salad, additional Parmesan, and a light drizzle of Caesar dressing.
14. Add the top halves of the hoagie rolls. Combine the melted butter, chopped PARSLEY, and a pinch of salt.
15. Brush the tops of the sandwiches with the parsley butter and finish with freshly grated Parmesan before serving.