Crispy Chicken Caesar Sandwich Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 5 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prepare Sandwich Bread: Slice the French baguettes into approximately 12 cm (5 inch) portions. Cut each open lengthwise, creating a pocket for the filling.
- 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.
- 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
