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Crispy Chicken Caesar Sandwich Recipe

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4.7 from 57 reviews

This Crispy Chicken Caesar Sandwich combines crunchy fried chicken cutlets with a tangy, creamy homemade Caesar dressing and fresh romaine lettuce, all nestled inside warm French baguette slices. Perfect for lunch or a satisfying dinner, this sandwich offers a delicious twist on the classic Caesar salad by adding hearty, crispy chicken and a flavorful breading.

Ingredients

Units Scale

Caesar Dressing

  • 1/2 cup full-fat mayonnaise
  • 3 tablespoon Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoon lemon juice
  • 1/4 cup Parmesan cheese, freshly grated
  • 1-2 garlic cloves, minced
  • 1/4 teaspoon black pepper
  • Pinch sea salt

Chicken

  • 5 chicken cutlets (see note: can use boneless, skinless chicken breasts pounded to even thickness)
  • Sea salt, to taste
  • Ground black pepper, to taste
  • Oil for frying (vegetable or canola oil recommended)

Flour Mixture

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon smoked paprika

Egg Mixture

  • 2 eggs
  • 1/4 teaspoon salt

Breadcrumbs Mixture

  • 3/4 cup panko crumbs
  • 1/4 cup breadcrumbs
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/4 cup Parmesan cheese, freshly grated

Assembly

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

Instructions

  1. Prepare the Caesar Dressing: In a bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, freshly grated Parmesan, minced garlic, black pepper, and sea salt. Stir until the mixture is smooth and creamy. Reserve about 4-5 tablespoons of dressing for the salad; toss it with the chopped romaine lettuce in a separate bowl. Cover both the salad and the remaining dressing and refrigerate until ready to use.
  2. Prepare the Chicken Cutlets: Place the chicken cutlets on a cutting board. If needed, gently pound them to an even thickness using a meat mallet or rolling pin. Season both sides with sea salt and ground black pepper.
  3. Set up Breading Station: Arrange three shallow plates: one with the flour, salt, and smoked paprika mixed; the second with eggs whisked together with salt; and the third with panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan cheese.
  4. Bread the Chicken: Heat oil in a frying pan over medium heat. One cutlet at a time, dredge the chicken in the flour mixture, shaking off excess, then dip into the egg mixture, and finally press firmly into the breadcrumb mixture to coat evenly. Repeat with all cutlets.
  5. Fry the Chicken: Once the oil is hot (test by dropping a few breadcrumbs in—if they sizzle, it’s ready), carefully add the breaded chicken to the pan. Fry each side for about 4-5 minutes until golden brown and crispy, ensuring the chicken is fully cooked. Work in batches to avoid overcrowding. Transfer fried cutlets to a wire rack to drain excess oil.
  6. Assemble the Sandwiches: Slice the baguettes into 5-inch (12 cm) portions and cut each piece lengthwise. Spread a layer of the reserved Caesar dressing on the bottom half, then place a crispy chicken cutlet on top. Add a generous helping of the dressed romaine lettuce salad and sprinkle with extra grated Parmesan cheese. Close the sandwiches and serve immediately, paired deliciously with fries or your favorite side.

Notes

  • If chicken cutlets are not pre-pounded, flatten chicken breasts to an even thickness (~½ inch) for even cooking.
  • Use neutral oil with a high smoke point such as vegetable, canola, or peanut oil for frying.
  • Do not overcrowd the pan during frying to ensure crispiness and even cooking.
  • Leftover dressing and salad can be stored separately in the refrigerator for up to 2 days.
  • Serve sandwiches immediately for the crispiest texture.

Find it online: https://yummelle.com/crispy-chicken-caesar-sandwich-recipe/