Dinner

Crispy Chicken Caesar Sandwich Recipe

ByElla Hart January 25, 2026January 25, 2026

Introduction

The Crispy Chicken Caesar Sandwich is a delightful twist on the classic Caesar salad, featuring juicy breaded chicken cutlets layered with creamy Caesar dressing and crisp romaine lettuce inside a crunchy baguette. Perfect for a satisfying lunch or casual dinner, this sandwich balances savory, creamy, and crunchy textures beautifully.

The image shows a sandwich with three main layers. The bottom layer is a soft, light beige bread roll cut open, with a slightly fluffy inside texture. The middle layer is a crispy, golden-brown fried patty, rough and crunchy in appearance. On top of the patty, the third layer is fresh green leafy lettuce covered in white creamy sauce with small bits of white cheese sprinkled on top. The sandwich is placed on a white marbled surface with some shredded cheese and lettuce pieces scattered around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 freshly grated Parmesan cheese, 1-2 garlic cloves minced, ¼ teaspoon black pepper, pinch of sea salt
Chicken: 5 chicken cutlets, sea salt and 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 freshly grated Parmesan cheese
Assembly: 2 romaine hearts chopped, 1-2 French baguettes, extra freshly grated Parmesan cheese for topping

Instructions

Step 1: Prepare the Caesar dressing by combining all dressing ingredients in a bowl and stirring until smooth and creamy. Toss 4-5 tablespoons of this dressing with the chopped romaine lettuce, then cover and refrigerate both the salad and remaining dressing separately.
Step 2: Lay the chicken cutlets on a cutting board. If uneven, gently pound them to an even thickness. Season both sides with salt and pepper.
Step 3: Set up three shallow dishes: one with flour, salt, and smoked paprika; a second with whisked eggs and salt; and a third with the breadcrumb mixture (panko, breadcrumbs, herbs, spices, and Parmesan).
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 finally press firmly into the breadcrumb mixture to coat well.
Step 5: When the oil is hot (breadcrumbs sizzle on contact), fry the chicken cutlets until golden and crispy on each side, about 4-5 minutes per side. Avoid overcrowding the pan. Drain cooked chicken on a wire rack.
Step 6: Slice the baguettes into 12 cm (5 inch) portions and cut each lengthwise. Spread a layer of reserved Caesar dressing on the bread, add a crispy chicken cutlet, top with the dressed romaine salad, and sprinkle with extra Parmesan. Close the sandwiches and serve immediately.

Tips & Variations

Use pre-sliced chicken cutlets for convenience, or slice boneless chicken breasts or thighs horizontally and pound thin for even cooking.
Press the breadcrumb mixture firmly onto the chicken to help it stick and form a crispy crust.
Lightly toast the baguette and rub with fresh garlic for extra flavor and to prevent sogginess.
Keep the chicken resting on a wire rack after frying to maintain crispiness instead of using paper towels.
If Worcestershire sauce is unavailable, substitute soy sauce or a dash of fish sauce in the dressing for umami depth.
You can swap Parmesan with Grana Padano for a milder flavor in the breadcrumbs or dressing.

Storage

For best results, serve these sandwiches fresh. If preparing in advance, store components separately: keep the dressing and dressed romaine lettuce refrigerated, store cooked chicken in an airtight container, and keep baguettes at room temperature. Assemble just before eating to avoid sogginess. You can freeze cooked or uncooked breaded chicken cutlets and reheat or fry them later to maintain crispiness, but it’s not recommended to freeze the fully assembled sandwich.

How to Serve

A sandwich with a golden-brown crusty roll cut in half, showing three layers inside: at the bottom, a crispy deep brown fried chicken cutlet with a crunchy texture; above that, fresh bright green lettuce mixed with creamy white sauce spread thickly; the top half of the roll is soft with a light golden crust. Some white shredded cheese and bits of lettuce are scattered around on white parchment paper on a white marbled surface. In the background, blurred parts of another sandwich are seen. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread instead of a French baguette?

Yes, ciabatta rolls, sourdough bread, whole-grain buns, or even buttered brioche buns make great alternatives that offer sturdy bases and wonderful texture for this sandwich.

How can I keep the chicken breading crispy?

Maintain the oil temperature around 175-180°C (350-360°F) while frying to ensure even cooking without burning. After frying, let the chicken rest on a wire rack to drain excess oil and avoid steaming, which can make the coating soggy.

Ella Hart