Description
This Crispy Chicken Caesar Sandwich brings the restaurant-style classic to your home with golden fried chicken cutlets, crisp romaine lettuce tossed in creamy Caesar dressing, and crusty baguette bread. It’s crunchy, creamy, and utterly delicious — perfect for a satisfying lunch or easy dinner!
Ingredients
Scale
Caesar Dressing:
- ¼ cup mayonnaise
- 2 tbsp Greek yogurt
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce (or soy sauce/fish sauce as substitute)
- 1 clove fresh garlic, minced
- ¼ tsp sea salt
- â…› tsp black pepper
- 2 tbsp freshly grated Parmesan cheese
Salad:
- 2 cups romaine lettuce, chopped
Chicken Cutlets:
- 2 boneless skinless chicken breasts or thighs, sliced horizontally into cutlets
- Salt and black pepper, to season
Bread:
- 1 French baguette (or ciabatta rolls, sourdough, whole grain buns, or brioche bun as alternative)
Dredging Station:
- ½ cup all-purpose flour
- 1 tsp smoked paprika
- ½ tsp salt
- 2 large eggs
- ½ cup panko crumbs
- ½ cup bread crumbs
- 1 tbsp dried parsley
- ¼ tsp ground black pepper
- ½ tsp dried oregano
- ½ tsp garlic powder
- 2 tbsp freshly grated Parmesan cheese (or Grana Padano as substitute)
For Frying:
- Vegetable oil or canola oil, enough for frying
Garnish:
- Shredded Parmesan cheese, for sprinkling
Instructions
- Make the Caesar Dressing: Whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, sea salt, black pepper, and freshly grated Parmesan until smooth and creamy.
- Toss the Salad: In a bowl, combine chopped romaine lettuce with 4 to 5 tablespoons of the prepared Caesar dressing. Toss well to evenly coat the lettuce and chill both the salad and the remaining dressing in the refrigerator while preparing the chicken.
- Prepare Chicken: Slice the chicken breasts or thighs horizontally into even cutlets if not already done. Pound them gently to an even thickness for uniform cooking. Season both sides generously with salt and black pepper.
- Set Up Dredging Station: Arrange three shallow bowls: In bowl one, mix all-purpose flour, smoked paprika, and salt. In bowl two, beat the eggs with a pinch of salt. In bowl three, combine panko crumbs, bread crumbs, dried parsley, black pepper, oregano, garlic powder, and freshly grated Parmesan cheese.
- Bread the Chicken: Coat each chicken cutlet first in the seasoned flour, shaking off excess. Then dip into the beaten eggs, ensuring they are fully coated, and finally dredge in the breadcrumb mixture, pressing down gently to adhere the coating well.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry the breaded chicken cutlets for about 3 to 4 minutes per side until they are golden brown and crispy. Remove and drain on a wire rack or paper towels to remove excess oil.
- Assemble Sandwich: Slice the baguette lengthwise and spread a generous layer of Caesar dressing on the cut sides. Place a crispy chicken cutlet on the bottom half, top with the dressed romaine lettuce salad, and sprinkle with shredded Parmesan cheese. Close the sandwich and serve immediately while warm and crunchy.
Notes
- Skip panko crumbs if you prefer a softer crust, however, this will reduce that extra crunchy texture.
- Iceberg lettuce can be substituted for romaine if preferred for a different crunch and flavor.
- For a lighter version, bake the chicken cutlets at 400°F (200°C) for 15-20 minutes, flipping halfway through instead of frying.
- A buttered brioche bun provides a rich and delicious alternative to the classic baguette.