Print

Crispy Chicken Caesar Sandwich Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 2 reviews

A delicious Crispy Chicken Caesar Sandwich featuring breaded and pan-fried chicken cutlets, topped with a creamy homemade Caesar dressing and fresh romaine lettuce, all served in crusty French baguettes. Perfect for a satisfying lunch or dinner with a crispy texture and rich flavors.

Ingredients

Caesar Dressing and Salad

  • 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
  • 2 romaine hearts (chopped)

Chicken Cutlets

  • 5 chicken cutlets
  • Sea salt (to taste)
  • Ground black pepper (to taste)
  • Oil (for frying, such as vegetable or canola oil)

Breading Station

  • ⅓ cup all-purpose flour
  • ½ tsp salt (for flour mixture)
  • 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)

Assembly

  • 1-2 French baguettes, sliced into 12 cm (5") portions and cut lengthwise
  • Extra Parmesan cheese (freshly grated, for sprinkling)

Instructions

  1. Prepare Caesar Dressing and Salad: In a bowl, mix the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt until smooth. Set aside 4–5 tablespoons for spreading on the sandwich, then toss the chopped romaine lettuce with the remaining dressing. Cover and refrigerate both separately for later use.
  2. Prepare Chicken Cutlets: Place chicken cutlets on a cutting board and gently pound with a meat mallet or rolling pin to even out thickness. Season both sides with sea salt and ground black pepper to taste.
  3. Set Up Breading Station: Arrange three shallow plates for breading. In the first, combine flour, ½ tsp salt, and smoked paprika. In the second, whisk eggs with ¼ tsp salt until combined. In the third, mix panko crumbs, regular breadcrumbs, dried parsley, black pepper, salt, dried oregano, garlic powder, and Parmesan cheese.
  4. Bread the Chicken: Heat oil in a frying pan over medium heat. Dredge each chicken cutlet first in the flour mixture, shaking off excess. Dip into the egg mixture, then press firmly into the breadcrumb mixture to coat thoroughly. Repeat for all cutlets.
  5. Fry the Chicken: When the oil is hot (test by dropping a few breadcrumbs—if they sizzle), carefully place the breaded cutlets in the pan. Fry for 4–5 minutes on each side until golden brown and cooked through. Avoid overcrowding the pan, and fry in batches if needed. Drain excess oil by placing cooked cutlets on a wire rack.
  6. Assemble Sandwiches: Slice the baguettes and cut each piece open lengthwise. Spread a layer of reserved Caesar dressing on each side, place a crispy chicken cutlet inside, top with the dressed romaine salad, and sprinkle with extra grated Parmesan. Close the sandwich and serve immediately, ideally with fries.

Notes

  • Use fresh Parmesan cheese for best flavor in both the dressing and breading.
  • Chicken cutlets can be pounded to an even thickness to ensure uniform cooking.
  • Do not overcrowd the frying pan to maintain oil temperature and crispiness.
  • Leftover dressing can be refrigerated for up to 3 days.
  • Bread size can be adjusted to preference, but 12 cm (5") portions work well for sandwiches.

Find it online: https://dishcooks.com/crispy-chicken-caesar-sandwich-recipe/