Crispy Chicken Caesar Sandwich Recipe
This Crispy Chicken Caesar Sandwich combines juicy, breaded chicken cutlets fried to golden perfection with a creamy homemade Caesar dressing and fresh romaine lettuce. Served on crusty French baguettes and topped with Parmesan cheese, this sandwich delivers a satisfying and flavorful twist on the classic Caesar salad in a handheld form, perfect for a hearty lunch or casual dinner.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 5 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
Scale
Caesar Dressing & Salad
- 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
- 2 romaine hearts (chopped)
Chicken Cutlets & Breading
- 5 chicken cutlets (even thickness, see note 1)
- Sea salt (to taste)
- Ground black pepper (to taste)
- Oil (for frying, enough to shallow fry)
- 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)
Assembly
- 1–2 French baguettes, sliced into 12 cm (5″) portions and cut lengthwise
- Parmesan cheese (freshly grated, for topping)
Instructions
- Prepare Caesar Dressing and Salad: In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and pinch of sea salt until smooth and creamy. Take 4–5 tablespoons of the dressing and toss with chopped romaine lettuce in a medium bowl. Cover and refrigerate both remaining dressing and salad separately until ready to use.
- Prepare Chicken Cutlets: Lay chicken cutlets on a clean surface. Pound uneven cutlets gently to even thickness with a meat mallet or rolling pin. Season both sides with sea salt and ground black pepper to taste.
- Set Up Breading Station: Use three shallow plates: First plate – combine flour, ½ tsp salt, and smoked paprika; second plate – whisk eggs with ¼ tsp salt; third plate – mix panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan cheese.
- Bread the Chicken Cutlets: 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. Repeat for all cutlets.
- Fry the Chicken: When oil is hot (test by dropping a few breadcrumbs which should sizzle), carefully place chicken cutlets into the pan. Fry each side for 4-5 minutes until golden brown and cooked through. Remove and drain on a wire rack to eliminate excess oil. Fry in batches to avoid overcrowding.
- Assemble the Sandwich: Slice French baguettes into 12 cm (5″) sections and cut open lengthwise. Spread a layer of reserved Caesar dressing on the bread, place a crispy chicken cutlet on top, add a generous amount of Caesar salad, and sprinkle with extra grated Parmesan cheese. Close sandwiches and serve immediately, ideally with fries.
Notes
- The chicken cutlets should be pounded to even thickness to ensure uniform cooking.
- Use fresh grated Parmesan cheese for the best flavor in both the dressing and the breading mixture.
- Do not overcrowd the pan when frying chicken to maintain oil temperature and achieve crispiness.
- For a lighter version, you can bake the chicken cutlets, but frying gives the best crisp texture.
- Serve immediately to keep the sandwich crisp and fresh.
Keywords: Crispy Chicken Caesar Sandwich, Fried Chicken Sandwich, Chicken Caesar Salad Sandwich, Breaded Chicken Sandwich, Homemade Caesar Dressing
