Description
A delicious Crispy Chicken Caesar Sandwich featuring perfectly breaded and fried chicken cutlets, tossed romaine with creamy Caesar dressing, and plenty of Parmesan cheese, layered inside crusty French baguettes for a satisfying meal.
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)
Breading Station
- 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)
Sandwich Assembly
- 2 romaine hearts (chopped)
- 1–2 French baguettes
- Parmesan cheese (freshly grated for topping)
Instructions
- Prepare Caesar Dressing and Salad: In a bowl, mix the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan, minced garlic, black pepper, and sea salt until smooth and creamy. Take 4-5 tablespoons of this dressing and toss with the chopped romaine lettuce in a separate bowl. Cover and refrigerate both the dressing and the salad separately until ready to use.
- Prep Chicken Cutlets: Lay the chicken cutlets on a cutting board and, if uneven, gently pound them to an even thickness. Season both sides with sea salt and ground black pepper to taste.
- Set Up Breading Station: Arrange three shallow plates. In the first plate, combine the flour, salt, and smoked paprika. In the second, whisk eggs with salt until well combined. In the third, mix panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and Parmesan cheese.
- Bread the Chicken: Heat oil in a frying pan over medium heat. Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip into the egg mixture, then firmly press into the breadcrumb mix to coat evenly. Repeat for all cutlets.
- Fry the Chicken: Once the oil is hot (test by dropping a few breadcrumbs—they should sizzle), carefully place chicken in batches to avoid overcrowding. Fry about 4-5 minutes per side until golden brown, crispy, and cooked through. Remove and drain on a wire rack.
- Assemble Sandwiches: Slice the baguettes into 12 cm (5 inch) portions and cut lengthwise open. Spread a layer of the reserved Caesar dressing inside each baguette. Place a crispy chicken cutlet on top, add a generous amount of the Caesar salad, and sprinkle extra grated Parmesan cheese. Close sandwiches and serve immediately, ideally with fries.
Notes
- For even cooking, pound the chicken cutlets to a uniform thickness.
- Use freshly grated Parmesan for the best flavor in both dressing and breadcrumb mix.
- Do not overcrowd the pan when frying to maintain oil temperature and crispiness.
- Keep the Caesar dressing and salad separate until assembly to avoid sogginess.
- French baguettes with a crusty exterior and soft inside work best for this sandwich.
- Leftover sandwiches can be wrapped and refrigerated but are best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 675 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 40 g
- Saturated Fat: 10 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 155 mg
Keywords: crispy chicken sandwich, chicken Caesar sandwich, fried chicken sandwich, Caesar dressing recipe, panko breaded chicken
