Crispy Chicken Caesar Sandwich Recipe
A delicious Crispy Chicken Caesar Sandwich featuring tender breaded chicken cutlets fried to golden perfection, topped with a creamy homemade Caesar dressing and fresh romaine lettuce, all nestled in a crusty French baguette. This sandwich combines classic Caesar salad flavors with a crunchy, juicy chicken fillet for an irresistible meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 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 (see note 1)
- 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 and Salad: In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and a pinch of sea salt until smooth and creamy. Reserve 4–5 tablespoons of this dressing and mix with the chopped romaine lettuce in a separate bowl. Cover both the salad and remaining dressing separately and refrigerate until needed.
- Prepare Chicken Cutlets: Lay chicken cutlets on a flat surface and pound gently with a meat mallet or rolling pin to even thickness if necessary. Season both sides generously with sea salt and ground black pepper.
- Set Up Breading Station: Arrange three shallow plates: one with a mixture of all-purpose flour, salt, and smoked paprika; the second with whisked eggs and salt; the third with panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and freshly grated Parmesan cheese.
- Bread the Chicken: Coat each chicken cutlet first in the flour mixture, shaking off excess, then dip into the egg wash, and finally press firmly into the breadcrumb mixture to coat well. Repeat for all cutlets.
- Fry the Chicken: Heat oil in a frying pan over medium heat. Test if oil is hot enough by dropping in a few breadcrumbs—they should sizzle. Carefully place breaded chicken cutlets into the pan without overcrowding. Fry each side about 4-5 minutes until golden brown and crispy, and chicken is fully cooked through. Transfer to a wire rack to drain excess oil. Fry in batches as needed.
- Assemble Sandwiches: Slice French baguettes into 12 cm (5 inch) portions and cut each piece lengthwise. Spread a generous layer of the reserved Caesar dressing on the bread, place a fried chicken cutlet on top, then add the dressed romaine lettuce. Sprinkle extra freshly grated Parmesan cheese over the lettuce. Close the sandwich and serve immediately with fries or your favorite side.
Notes
- Note 1: If chicken cutlets are thick, pounding them ensures even cooking and a tender texture.
- For best results, use freshly grated Parmesan cheese both in the dressing and breadcrumb mixture.
- Frying the chicken cutlets in batches prevents overcrowding and ensures crispiness.
- Store leftover dressing and salad separately in the refrigerator for up to 2 days.
- This sandwich is best enjoyed fresh to maintain the crispiness of the chicken and freshness of the lettuce.
Keywords: Crispy Chicken Sandwich, Caesar Salad Sandwich, Fried Chicken, Homemade Caesar Dressing, Comfort Food
