Description
This Crispy Chicken Caesar Sandwich combines the classic flavors of a Caesar salad with perfectly breaded and fried chicken cutlets, all nestled inside a fresh French baguette. The creamy homemade Caesar dressing enhances the crisp romaine, while the golden, crunchy chicken adds a satisfying texture contrast. Ideal for a hearty lunch or casual dinner, this sandwich balances savory, tangy, and crunchy elements to deliver a delicious and memorable 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 and Breading
- 5 chicken cutlets
- Sea salt (to taste)
- Ground black pepper (to taste)
- Oil (for frying)
- ⅓ cup all-purpose flour
- ½ tsp salt (for flour mix)
- ¾ tsp smoked paprika
- 2 eggs
- ¼ tsp salt (for egg wash)
- 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 sprinkling)
Instructions
- Prepare Caesar Dressing: In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, minced garlic, black pepper, and a pinch of sea salt until smooth and creamy. Reserve 4–5 tablespoons of this dressing to toss with the chopped romaine lettuce. Cover and refrigerate both the dressing and the lettuce separately.
- Prepare Chicken Cutlets: Place chicken cutlets on a cutting board, gently pounding them with a meat mallet or rolling pin to an even thickness if needed. Season both sides generously with sea salt and ground black pepper.
- Set up Breading Station: Arrange three shallow dishes: first with flour, ½ tsp salt, and smoked paprika mixed; second with beaten eggs combined with ¼ tsp salt; third with panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan cheese.
- Bread the Chicken: Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip into the egg wash, then press firmly into the breadcrumb mixture until thoroughly coated. Repeat with all cutlets.
- Fry Chicken Cutlets: Heat oil in a frying pan over medium heat. Test temperature by dropping breadcrumbs in – they should sizzle. Fry chicken cutlets in batches, cooking 4–5 minutes per side until golden brown, crispy, and cooked through. Remove and drain on a wire rack to remove excess oil.
- Assemble Sandwiches: Slice baguettes into approximately 12 cm (5 inch) portions and cut each lengthwise. Spread a layer of reserved Caesar dressing on the bottom half, place one 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, ensure chicken cutlets are pounded to uniform thickness.
- Use fresh Parmesan cheese for best flavor in salad dressing and breading.
- Do not overcrowd the frying pan; frying in batches ensures crispiness and even cooking.
- Store leftover dressing separately and consume within 2 days for freshness.
- You can substitute the French baguette with ciabatta or a sturdy sandwich roll if preferred.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 680
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.3 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 160 mg
Keywords: chicken sandwich, crispy chicken, Caesar salad, homemade dressing, fried chicken, easy lunch, sandwich recipe
