Crispy Chicken Caesar Sandwich

Why You’ll Love This Recipe

I absolutely love how crispy and tender the chicken cutlets are, paired with the creamy Caesar dressing and crunchy romaine. The breading creates a satisfying crunch, while the Caesar dressing adds the perfect touch of creaminess and tang. The baguette provides the ideal base, holding everything together without getting soggy. It’s such a satisfying sandwich that combines the richness of a Caesar salad with the comfort of crispy chicken. Plus, it’s simple to prepare and full of flavor!

Ingredients

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 Parmesan cheese, freshly grated

1-2 garlic cloves, minced

¼ teaspoon black pepper

Pinch sea salt

Chicken

5 chicken cutlets (see note 1)

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 Parmesan cheese, freshly grated

Assembly

2 romaine hearts, chopped

1-2 French baguettes

Parmesan cheese, freshly grated

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a bowl, prepare the Caesar dressing by mixing all ingredients together until smooth and creamy. Take 4–5 tablespoons of the dressing and mix it with the chopped romaine lettuce in a medium bowl. Cover both the salad and the remaining dressing, and refrigerate them separately for later.

Lay the chicken cutlets on a cutting board. If they are uneven in thickness, gently pound them with a meat mallet or rolling pin to even them out. Season both sides with salt and ground black pepper.

Set up a breading station with three shallow plates:

In the first plate, mix the flour, salt, and smoked paprika.

In the second plate, whisk the eggs with salt until well combined.

In the third plate, combine panko, breadcrumbs, dried parsley, black pepper, salt, dried oregano, garlic powder, and grated Parmesan cheese.

Heat oil in a frying pan over medium heat. Take one chicken cutlet and dredge it in the flour mixture, shaking off any excess. Next, dip it into the egg mixture. Finally, firmly press it into the breadcrumb mixture. Repeat this process for all the cutlets.

Once the oil is hot (test by dropping in a few breadcrumbs — if they sizzle, the oil is ready), carefully place the chicken cutlets in the pan. Fry until golden brown on one side, then flip and cook the other side until crispy and fully cooked. This should take about 4-5 minutes per side, depending on thickness. Remove the chicken and place on a wire rack to drain any excess oil. Fry in batches to avoid overcrowding.

Slice the baguettes into 12 cm (5″) portions and cut each one open lengthwise. Spread a layer of the reserved Caesar dressing, place a crispy chicken cutlet on top, and then add a generous amount of Caesar salad. Sprinkle with extra grated Parmesan cheese. Close the sandwiches and serve immediately with fries or a side of your choice.

Servings and Timing

Yield: 5 sandwiches

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Variations

Add Vegetables: I sometimes add tomatoes or avocado for extra freshness and flavor.

Chicken Thighs: Instead of cutlets, you can use boneless, skinless chicken thighs for a juicier and more flavorful option.

Grilled Chicken: If I want a lighter version, I grill the chicken instead of frying it for a healthier twist.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container for up to 2 days, but the sandwich is best served fresh to maintain the crispy texture.

Reheating: If reheating, I suggest placing the chicken on a wire rack in the oven to retain its crispiness, and reheating the Caesar salad separately before assembling the sandwich.

FAQs

Can I use chicken breasts instead of cutlets?

Absolutely! If I use chicken breasts, I slice them horizontally and pound them to an even thickness to ensure they cook evenly.

Can I make the Caesar dressing ahead of time?

Yes, I can prepare the dressing a day in advance and store it in the fridge for up to a week.

Can I use a different type of bread for the sandwich?

Definitely! While a French baguette is ideal, I can also use a ciabatta roll or whole grain bread if I prefer.

Is this recipe spicy?

No, but I can add a little heat by sprinkling red pepper flakes on the chicken or Caesar salad if I want a spicy kick.

Can I make this sandwich gluten-free?

Yes, I can use gluten-free breadcrumbs and flour for the breading, and choose a gluten-free baguette or bread to make the sandwich gluten-free.

Conclusion

This Crispy Chicken Caesar Sandwich is a perfect blend of crunch, creaminess, and savory flavor. It’s ideal for a satisfying lunch or dinner and is sure to please anyone craving a delicious, hearty sandwich. With crispy chicken, fresh romaine, and the rich Caesar dressing, this sandwich is a winner every time.

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