Description
This Crispy Chicken Caesar Sandwich recipe features juicy, breaded chicken cutlets fried to golden perfection and layered with creamy homemade Caesar dressing, fresh romaine lettuce, and shredded Parmesan inside a crunchy French baguette. It’s an indulgent, flavorful sandwich combining classic Caesar salad elements with crispy fried chicken for a satisfying meal.
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 freshly grated Parmesan cheese
- 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 freshly grated Parmesan cheese
Assembly
- 2 romaine hearts, chopped
- 1–2 French baguettes
- Freshly grated Parmesan cheese, for topping
Instructions
- Make the Caesar Dressing & Salad: In a bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan, minced garlic, black pepper, and sea salt. Stir until smooth and creamy. Toss 4-5 tablespoons of this dressing with the chopped romaine lettuce in a bowl. Cover and refrigerate both the remaining dressing and lettuce separately until needed.
- Prepare the Chicken Cutlets: Lay the chicken cutlets on a cutting board. Pound them gently if uneven in thickness using a meat mallet or rolling pin for even cooking. Season both sides with salt and ground black pepper.
- Set Up the Breading Station: Arrange three shallow dishes: one with flour, salt, and smoked paprika; the second with beaten eggs and salt; the third with panko, breadcrumbs, dried parsley, black pepper, salt, oregano, garlic powder, and grated Parmesan cheese.
- Bread the Chicken: Dredge each cutlet first in the flour mixture, shaking off excess. Next dip in the egg mixture, then firmly press into the breadcrumb mixture ensuring full coverage. Repeat for all cutlets.
- Fry the Chicken: Heat oil in a frying pan over medium heat. When hot (175-180°C / 350-360°F), carefully place cutlets in the pan without overcrowding. Fry for about 4-5 minutes per side until golden brown, crispy, and cooked through (internal temp 75°C / 165°F). Remove and drain on a wire rack to maintain crispness.
- Assemble the Sandwich: Slice baguettes into 12 cm (5 inch) portions and cut lengthwise open. Spread a layer of reserved Caesar dressing on the bread, then add a crispy chicken cutlet. Top with dressed romaine lettuce and a generous sprinkle of freshly grated Parmesan cheese. Close sandwiches and serve immediately with preferred sides.
Notes
- If using whole chicken breasts or thighs, slice horizontally and pound to even thickness before breading.
- Assemble sandwich just before serving to prevent sogginess; lightly toasting baguette and rubbing with garlic can add extra flavor and texture.
- Maintain oil temperature around 175-180°C (350-360°F) to ensure even frying without burning the coating.
- Allow fried chicken to rest on a wire rack instead of paper towels to preserve the crispy crust.
- Store components separately if making ahead: keep dressing and lettuce refrigerated, chicken in airtight container, bread at room temperature.
- Freezing the whole sandwich is not recommended, but cooked or uncooked breaded chicken cutlets can be frozen and reheated or fried before assembling fresh sandwiches.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: Frying
- Cuisine: American
Keywords: Crispy Chicken Caesar Sandwich, Fried Chicken Sandwich, Caesar Dressing, Crispy Chicken Cutlets, Sandwich Recipe
