Introduction

This Crispy Chicken Caesar Sandwich combines tender, breaded chicken cutlets with a creamy, tangy Caesar dressing and fresh romaine. It’s a satisfying twist on the classic salad, perfect for a hearty lunch or casual dinner. Homemade breading gives the chicken an irresistible crunch that pairs beautifully with the Parmesan and herbs.

A sandwich on a white crusty bread roll with a golden brown crispy fried chicken fillet as the first layer resting on the bottom half of the bread, topped with fresh green romaine lettuce leaves coated in a creamy white dressing and sprinkled with fine white grated cheese, covered by the top half of the bread roll which has a slightly rough texture, all placed on a white marbled surface with some scattered bits of lettuce and grated cheese around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup full-fat mayonnaise

3 tbsp Greek yogurt

1 tsp Dijon mustard

1 tsp Worcestershire sauce

2 tbsp lemon juice

¼ cup Parmesan cheese (freshly grated)

1-2 garlic cloves (minced)

¼ tsp black pepper

Pinch sea salt

5 chicken cutlets

Sea salt (to taste)

Ground black pepper (to taste)

Oil (for frying)

⅓ cup all-purpose flour

½ tsp salt

¾ tsp smoked paprika

2 eggs

¼ tsp salt (for eggs)

¾ cup panko crumbs

¼ cup breadcrumbs

1 tsp dried parsley

½ tsp ground black pepper

½ tsp sea salt

½ tsp dried oregano

1 tsp garlic powder

¼ cup Parmesan cheese (freshly grated)

2 romaine hearts (chopped)

1-2 French baguettes

Parmesan cheese (freshly grated, for topping)

Instructions

Step 1: Prepare the Caesar dressing by mixing mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, minced garlic, black pepper, and sea salt in a bowl until smooth and creamy. Reserve some dressing for the sandwiches and toss 4–5 tablespoons with the chopped romaine in a separate bowl. Cover and refrigerate both the salad and leftover dressing.

Step 2: Even out the thickness of the chicken cutlets if needed by gently pounding them with a meat mallet or rolling pin. Season both sides with sea salt and ground black pepper.

Step 3: Set up a breading station with three shallow dishes: one with flour, salt, and smoked paprika; one with beaten eggs and salt; and one with panko, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan cheese.

Step 4: Heat oil in a frying pan over medium heat. Dip each chicken cutlet first in the flour mixture, shaking off excess, then into the egg mixture, and finally press firmly into the breadcrumb mix. Repeat with all cutlets.

Step 5: When the oil is hot (a few breadcrumbs should sizzle upon contact), carefully place the coated chicken in the pan. Fry for about 4-5 minutes per side until the coating is golden brown and the chicken is fully cooked. Drain excess oil on a wire rack. Cook in batches, avoiding overcrowding.

Step 6: Slice the baguettes into 12 cm (5 inch) portions and open lengthwise. Spread a layer of the reserved Caesar dressing on the bread, add a crispy chicken cutlet, then top with the dressed romaine salad. Sprinkle with extra grated Parmesan and close the sandwiches. Serve immediately, ideally with fries.

Tips & Variations

For extra flavor, add anchovy paste or chopped anchovies to the dressing.

Try swapping Greek yogurt with sour cream for a slightly different tang.

Use homemade breadcrumbs from toasted day-old bread for a fresher crunch.

Serve with a squeeze of fresh lemon juice over the sandwich to brighten flavors.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, you can use chicken breasts. Slice them thinly or butterfly them to ensure even cooking and tenderness.

What oil is best for frying the chicken?

Use a neutral oil with a high smoke point such as vegetable, canola, or peanut oil to get a crispy crust without burning.

Dinner

Crispy Chicken Caesar Sandwich Recipe