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Crispy Chicken Caesar Sandwich

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The Crispy Chicken Caesar Sandwich features crispy breaded chicken, creamy Caesar dressing, and fresh romaine on a crusty baguette, offering a satisfying and flavorful meal.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 5 sandwiches
  • Category: Sandwich
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free

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

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

Instructions

  1. Prepare the Caesar dressing by mixing all ingredients together until smooth and creamy. Set aside 4-5 tablespoons of dressing to mix with the chopped romaine lettuce. Refrigerate both separately.
  2. Season the chicken cutlets with sea salt and ground black pepper. Pound them to an even thickness if necessary.
  3. Set up the breading station with three shallow plates: one with flour, salt, and smoked paprika; one with whisked eggs and salt; and the last with a mixture of panko, breadcrumbs, dried parsley, black pepper, sea salt, oregano, garlic powder, and Parmesan.
  4. Heat oil in a frying pan over medium heat. Dredge each chicken cutlet in the flour mixture, dip in the egg mixture, and coat with the breadcrumb mixture. Repeat for all cutlets.
  5. Fry the chicken in batches, 4-5 minutes per side, until golden brown and cooked through. Place on a wire rack to drain excess oil.
  6. Slice the baguettes into 12 cm (5”) portions and cut each open lengthwise. Spread Caesar dressing on both sides, add a crispy chicken cutlet, and top with a generous amount of Caesar salad. Sprinkle with extra grated Parmesan cheese and close the sandwich.
  7. Serve immediately with fries or a side of your choice.

Notes

  • Leftovers are best stored in an airtight container for up to 2 days, but the sandwich is best enjoyed fresh to maintain the crispy texture.
  • To reheat, place the chicken on a wire rack in the oven to retain crispiness, and reheat the Caesar salad separately.
  • For a gluten-free option, use gluten-free breadcrumbs and flour, and a gluten-free baguette.
  • If using chicken breasts instead of cutlets, slice and pound them to even thickness before cooking.

Nutrition

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