Introduction

This Crispy Chicken Caesar Sandwich is a delightful twist on the classic Caesar salad, featuring crunchy breaded chicken and a creamy homemade dressing. Perfect for a satisfying lunch or casual dinner, it combines fresh romaine, tangy Parmesan, and crispy chicken in every bite.

A sandwich on a white crusty baguette with two bread layers, top golden brown and bottom lightly toasted. Inside, there is a thick, crispy, golden-brown fried chicken patty as the bottom layer. On top of the chicken is a layer of fresh green leafy lettuce coated in creamy white dressing with a slightly textured look. Some grated white cheese is sprinkled over the lettuce and a few shreds are scattered around the sandwich on a white marbled surface. In the background, there are two blurred sandwiches and a wooden bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
5 chicken cutlets
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
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)
2 romaine hearts (chopped)
1-2 French baguettes
Parmesan cheese (freshly grated, for garnish)

Instructions

Step 1: In a bowl, prepare the Caesar dressing by mixing mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan, minced garlic, black pepper, and sea salt. Stir until smooth and creamy. Mix 4–5 tablespoons of this dressing with the chopped romaine in a medium bowl. Cover and refrigerate both the salad and the remaining dressing separately.
Step 2: Place the chicken cutlets on a cutting board. Pound them gently to even thickness if needed. Season both sides with sea salt and ground black pepper.
Step 3: Prepare the breading station: in the first shallow plate, mix flour, salt, and smoked paprika; in the second, whisk eggs with salt; in the third, combine panko, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, 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 in the egg mixture, and finally press firmly into the breadcrumb mixture. Repeat for all cutlets.
Step 5: When the oil is hot (breadcrumbs sizzle on contact), fry the chicken cutlets until golden and cooked through, about 4-5 minutes per side. Remove and drain on a wire rack. Fry in batches to avoid overcrowding.
Step 6: Slice the baguettes into 12 cm (5″) portions and cut each open lengthwise. Spread a layer of reserved Caesar dressing inside, add a crispy chicken cutlet, then top with the dressed romaine salad. Sprinkle with extra grated Parmesan, close the sandwich, and serve immediately.

Tips & Variations

For extra flavor, add crispy bacon or swap the chicken cutlets for grilled chicken breasts.
Use homemade breadcrumbs by toasting and crushing day-old bread for a fresher taste.
Make it spicy by adding a pinch of cayenne or hot sauce to the breadcrumb mix.
To keep sandwiches crisp, assemble just before serving.

Storage

Store leftover chicken separately in an airtight container in the refrigerator for up to 3 days. The Caesar salad is best fresh but can be kept refrigerated for 1 day. Reheat the chicken in a skillet or oven to maintain crispiness. Avoid storing assembled sandwiches to prevent sogginess.

How to Serve

A sandwich with three visible layers sits on a white marbled surface. The bottom layer is a soft, light tan bread roll with a slightly rustic crust. The middle layer is a thick, golden-brown crispy fried breaded patty with a crunchy texture. On top of the patty is a fresh, bright green layer of leafy lettuce coated lightly in a creamy white dressing with some grated white cheese sprinkled over it. The sandwich is topped with another piece of the same light tan bread roll, slightly crusty and rounded on top. Some bits of lettuce and grated cheese are scattered around the sandwich on the surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts into thin cutlets or pound them evenly before breading to ensure quick, even cooking.

How do I know when the oil is hot enough for frying?

Drop a few breadcrumbs into the oil; if they sizzle immediately, the oil is ready for frying.