Description
This Crispy Chicken Caesar Sandwich combines juicy, breaded chicken cutlets fried to golden perfection with a creamy homemade Caesar dressing and fresh romaine lettuce, all nestled inside a crusty French baguette. It’s a satisfying twist on the classic Caesar salad, perfect for a hearty lunch or casual dinner.
Ingredients
Scale
Caesar Dressing
- 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
Chicken Cutlets
- 5 chicken cutlets
- Sea salt, to taste
- Ground black pepper, to taste
- Oil, for frying (vegetable or canola oil recommended)
Breading Station
- ⅓ cup all-purpose flour
- ½ tsp salt
- ¾ tsp smoked paprika
- 2 eggs
- ¼ tsp salt
- 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
Sandwich Assembly
- 2 romaine hearts, chopped
- 1–2 French baguettes
- Parmesan cheese, freshly grated for topping
Instructions
- Prepare Caesar Dressing: In a bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan, minced garlic, black pepper, and sea salt. Stir until smooth and creamy. Reserve a portion for spreading and mix 4–5 tablespoons into the chopped romaine lettuce; refrigerate both separately.
- Prepare Chicken Cutlets: Place chicken cutlets on a cutting board. Pound gently with a meat mallet or rolling pin to even thickness if needed. Season both sides with sea salt and ground black pepper.
- Set Up Breading Station: Arrange three shallow plates. In the first, mix flour, salt, and smoked paprika. In the second, whisk eggs with salt. In the third, combine panko crumbs, breadcrumbs, dried parsley, black pepper, salt, dried oregano, garlic powder, and Parmesan cheese.
- Bread the Chicken: Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip into the whisked eggs, then firmly press into the breadcrumb mixture ensuring an even coating. Repeat for all cutlets.
- Fry the Chicken: Heat oil in a frying pan over medium heat. Test the oil by dropping breadcrumbs; if they sizzle, oil is ready. Fry chicken cutlets in batches to avoid overcrowding, cooking each side for 4–5 minutes or until golden brown and cooked through. Drain on a wire rack.
- Assemble Sandwiches: Slice baguettes into approximately 12 cm (5 inch) portions. Cut open lengthwise and spread a layer of reserved Caesar dressing. Add a crispy chicken cutlet, top with the Caesar salad mixture, sprinkle with additional Parmesan cheese, close the sandwich, and serve immediately with fries or preferred side.
Notes
- Pounding the chicken ensures even cooking and tenderness.
- Use fresh Parmesan cheese for a more flavorful dressing and breadcrumb coating.
- Don’t overcrowd the pan while frying to maintain oil temperature and crispiness.
- Leftover dressing can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: Frying
- Cuisine: American
Keywords: crispy chicken sandwich, Caesar salad sandwich, breaded chicken cutlets, homemade Caesar dressing, fried chicken sandwich
