Ingredients

Caesar Dressing: ½ cup full-fat mayonnaise, 3 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons lemon juice, ¼ cup freshly grated Parmesan cheese, 1-2 minced garlic cloves, ¼ teaspoon black pepper, pinch of sea salt

Chicken: 5 chicken cutlets, sea salt to taste, ground black pepper to taste, oil for frying

Flour Mixture: ⅓ cup all-purpose flour, ½ teaspoon salt, ¾ teaspoon smoked paprika

Egg Mixture: 2 eggs, ¼ teaspoon salt

Breadcrumbs Mixture: ¾ cup panko crumbs, ¼ cup breadcrumbs, 1 teaspoon dried parsley, ½ teaspoon ground black pepper, ½ teaspoon sea salt, ½ teaspoon dried oregano, 1 teaspoon garlic powder, ¼ cup freshly grated Parmesan cheese

Assembly: 2 romaine hearts chopped, 1-2 French baguettes, additional freshly grated Parmesan cheese

Instructions

Step 1: Prepare the Caesar dressing by mixing all dressing ingredients until smooth and creamy. Toss 4-5 tablespoons of this dressing with chopped romaine lettuce in a bowl. Cover and refrigerate both the salad and remaining dressing separately.

Step 2: Pound chicken cutlets to even thickness if needed. Season both sides with salt and black pepper.

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

Step 4: Heat oil in a frying pan over medium heat. Dredge each chicken cutlet in the flour mixture, shake off excess, dip in egg, then press firmly into the breadcrumb mixture.

Step 5: Fry the breaded chicken in hot oil (about 175-180°C or 350-360°F) until golden and crispy on both sides and cooked through, about 4-5 minutes per side. Drain on a wire rack to keep crispy.

Step 6: Slice baguettes into 12 cm (5″) portions and cut lengthwise. Spread reserved Caesar dressing on the bread, add a crispy chicken cutlet, top with dressed romaine salad and extra grated Parmesan. Close sandwiches and serve immediately.

Tips & Variations

Use pre-sliced chicken cutlets for a quicker prep or slice whole boneless chicken breasts in half horizontally to keep them thin and juicy.

Pound chicken to an even thickness for even cooking and tender results.

Press breadcrumbs firmly onto the chicken to ensure the coating sticks well and becomes crispy.

Toast the baguette lightly and rub with fresh garlic for extra flavor.

For a milder cheese flavor, substitute Parmesan with Grana Padano.

Assemble sandwiches just before serving to avoid sogginess. Keep ingredients separate if preparing ahead.

Storage

Store leftover components separately: keep dressing and dressed lettuce in the refrigerator, chicken in an airtight container, and baguettes at room temperature. Assemble sandwiches just before eating to prevent sogginess. It’s best not to freeze fully assembled sandwiches; however, cooked or breaded uncooked chicken cutlets can be frozen and reheated or fried fresh when ready to serve.

FAQs

Can I use store-bought Caesar dressing instead of making my own?

Yes, store-bought Caesar dressing works fine, though homemade dressing offers a fresher, more flavorful taste that really enhances the sandwich.

How do I ensure the chicken stays crispy and doesn’t get soggy?

To maintain crispiness, fry chicken at the correct oil temperature, drain on a wire rack instead of paper towels, and assemble the sandwich only just before serving. Toasting the bread also helps prevent sogginess.

Dinner

Crispy Chicken Caesar Sandwich Recipe

Introduction