Crispy Chicken Caesar Sandwich Recipe

Introduction

This Crispy Chicken Caesar Sandwich combines the classic flavors of Caesar salad with a juicy, breaded chicken cutlet for a satisfying and flavorful meal. It’s perfect for lunch or a casual dinner when you want something comforting and fresh.

Ingredients

• 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
• 5 chicken cutlets
• Sea salt (to taste)
• Ground black pepper (to taste)
• Oil (for frying)
• 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)
• 2 romaine hearts (chopped)
• 1-2 French baguettes
• Parmesan cheese (freshly grated, for topping)

Instructions

1. Step 1: Prepare the Caesar dressing by mixing mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and a pinch of sea salt in a bowl until smooth and creamy. Take 4 to 5 tablespoons of the dressing and toss it with the chopped romaine lettuce. Cover and refrigerate both the salad and the remaining dressing separately.
2. Step 2: Place the chicken cutlets on a cutting board. If uneven, gently pound them to an even thickness. Season both sides with sea salt and ground black pepper.
3. Step 3: Set up three shallow plates for breading: in the first, combine flour, salt, and smoked paprika; in the second, whisk eggs with ¼ teaspoon salt; in the third, mix panko, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and Parmesan cheese.
4. Step 4: Heat oil in a frying pan over medium heat. Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip into the egg mixture, and press firmly into the breadcrumb mix to coat completely. Repeat for all cutlets.
5. Step 5: When the oil is hot (test by dropping a few breadcrumbs—if they sizzle, it’s ready), fry the chicken cutlets carefully. Cook for 4-5 minutes on each side until golden brown, crispy, and fully cooked through. Remove and drain on a wire rack. Fry in batches to avoid overcrowding the pan.
6. Step 6: Slice the baguettes into 12 cm (5″) portions and cut each open lengthwise. Spread a layer of the reserved Caesar dressing on each half, add a crispy chicken cutlet, top with the Caesar salad, and sprinkle with extra grated Parmesan. Close the sandwiches and serve immediately, ideally with fries.

Tips & Variations

• For extra flavor, marinate the chicken cutlets in a little lemon juice and garlic before breading.
• Use fresh Parmesan cheese for the best taste and texture in the dressing and topping.
• Swap the French baguette for ciabatta or sourdough rolls if preferred.
• To make it lighter, bake the breaded chicken cutlets in the oven at 400°F (200°C) for 20 minutes, flipping halfway.

Storage

Store any leftover chicken cutlets and dressing separately in airtight containers in the refrigerator for up to 2 days. The breaded chicken is best eaten fresh to maintain crispiness but can be reheated in an oven or air fryer to restore texture. Assemble sandwiches just before serving to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, you can slice chicken breasts into thin cutlets or butterfly them for even thickness before breading and frying.

What can I substitute for Greek yogurt in the dressing?

If you don’t have Greek yogurt, sour cream or extra mayonnaise can be used, though the dressing might be a bit richer without the tang from yogurt.

Crispy Chicken Caesar Sandwich Recipe

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★★★★★

4.8 from 93 reviews

This Crispy Chicken Caesar Sandwich combines tender, pounded chicken cutlets breaded with a flavorful Parmesan and herb crust, fried to golden perfection, and layered with a creamy homemade Caesar dressing and crunchy romaine lettuce inside fresh baguette slices. It’s a delicious twist on the classic Caesar salad, perfect for a satisfying lunch or casual dinner.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 5 sandwiches 1x
• Category: Sandwich
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• 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 garnish)

Instructions

1. Prepare Caesar Dressing: In a bowl, thoroughly mix the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt until smooth and creamy. Set aside.
2. Toss Romaine Lettuce: Take 4–5 tablespoons of the Caesar dressing and combine it with the chopped romaine lettuce in a medium bowl. Cover and refrigerate the salad separately from the remaining dressing.
3. Prepare Chicken Cutlets: Lay out the chicken cutlets on a cutting board. If needed, pound them gently with a meat mallet or rolling pin to achieve even thickness. Season both sides generously with sea salt and ground black pepper.
4. Set Up Breading Station: Arrange three shallow plates: one with flour, salt, and smoked paprika; the second with whisked eggs and salt; the third with a mixture of panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and Parmesan cheese.
5. Bread the Chicken: Dip each chicken cutlet first into the flour mixture, shaking off excess, then into the egg wash, and finally coat firmly with the breadcrumb mixture. Ensure an even coating on all cutlets.
6. Fry the Chicken: Heat oil in a frying pan over medium heat. Test the oil temperature by dropping in breadcrumbs; if they sizzle immediately, the oil is ready. Fry each breaded chicken cutlet until golden brown on one side, about 4-5 minutes, then flip and cook the other side until the chicken is fully cooked and the crust is crispy. Drain on a wire rack and repeat in batches without overcrowding the pan.
7. Prepare Sandwich Bread: Slice the French baguettes into approximately 12 cm (5 inch) portions. Cut each open lengthwise, creating a pocket for the filling.
8. Assemble the Sandwiches: Spread a generous layer of the reserved Caesar dressing on the cut side of each baguette portion. Place one crispy chicken cutlet inside, then add a generous amount of the dressed romaine lettuce. Sprinkle freshly grated Parmesan cheese on top.
9. Serve: Close the sandwiches and serve immediately. They pair wonderfully with fries or your favorite side.

Notes

• For best results, pound chicken cutlets evenly to ensure uniform cooking.
• Do not overcrowd the frying pan to keep the oil temperature steady and ensure crispiness.
• Use freshly grated Parmesan cheese for maximum flavor in both the dressing and breading.
• The sandwich is best enjoyed immediately to keep the bread crispy and the chicken juicy.

Keywords: crispy chicken sandwich, Caesar sandwich, breaded chicken, fried chicken cutlet, homemade Caesar dressing, sandwich recipe