Description
This Crispy Chicken Caesar Sandwich combines tender, breaded chicken cutlets fried to golden perfection with a creamy, tangy Caesar dressing. Layered with fresh romaine and Parmesan cheese inside a crusty French baguette, it’s a satisfying and flavorful handheld meal perfect for lunch or dinner.
Ingredients
Scale
Caesar Dressing
- ½ cup full-fat mayonnaise
- 3 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons lemon juice
- ¼ cup Parmesan cheese, freshly grated
- 1–2 garlic cloves, minced
- ¼ teaspoon black pepper
- Pinch sea salt
Chicken
- 5 chicken cutlets
- Sea salt, to taste
- Ground black pepper, to taste
- Oil for frying
Flour Mixture
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¾ teaspoon smoked paprika
Egg Mixture
- 2 eggs
- ¼ teaspoon salt
Breadcrumbs Mixture
- ¾ cup panko crumbs
- ¼ cup breadcrumbs
- 1 teaspoon dried parsley
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- ¼ cup Parmesan cheese, freshly grated
Assembly
- 2 romaine hearts, chopped
- 1–2 French baguettes
- Parmesan cheese, freshly grated (for topping)
Instructions
- Prepare Caesar Dressing: In a medium bowl, whisk together full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, freshly grated Parmesan, minced garlic, black pepper, and salt until smooth and creamy. Set aside to blend flavors.
- Season Chicken Cutlets: Pat the chicken cutlets dry and season both sides generously with sea salt and ground black pepper.
- Prepare Dredging Stations: In one shallow dish, mix all-purpose flour, salt, and smoked paprika. In a second bowl, beat together eggs and ¼ teaspoon salt. In a third bowl, combine panko crumbs, breadcrumbs, dried parsley, ground black pepper, sea salt, dried oregano, garlic powder, and freshly grated Parmesan cheese.
- Dredge Chicken: Coat each chicken cutlet first in the flour mixture, shaking off excess. Dip into the egg mixture to coat fully, then press into the breadcrumb mixture ensuring an even crust on both sides. Set aside on a tray.
- Fry Chicken Cutlets: Heat enough oil in a large skillet over medium heat to cover the bottom about ¼-inch deep. Once hot, fry the breaded chicken cutlets for 3-4 minutes per side or until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
- Assemble the Sandwich: Slice the French baguettes lengthwise but not all the way through. Spread a generous amount of the prepared Caesar dressing on both cut sides. Layer with chopped romaine hearts, then place the crispy chicken cutlets on top. Sprinkle additional freshly grated Parmesan cheese over the chicken. Close the sandwich and cut into portions.
- Serve: Serve immediately while the chicken is still warm and crispy for the best flavor and texture.
Notes
- Note 1: For chicken cutlets, you can use thinly pounded boneless, skinless chicken breasts or thighs.
- Use freshly grated Parmesan cheese for best flavor in both dressing and breadcrumb coating.
- You can bake the chicken at 400°F for 20 minutes as a healthier alternative, flipping halfway through.
- Keep the oil temperature steady to avoid greasy chicken; use a thermometer if possible.
Keywords: Crispy Chicken Caesar Sandwich, breaded chicken sandwich, Caesar dressing recipe, fried chicken sandwich, panko crusted chicken