Crispy Chicken Caesar Sandwich Recipe

Introduction

The Crispy Chicken Caesar Sandwich combines the classic flavors of Caesar salad with a satisfying crunchy chicken cutlet. This recipe offers a delicious twist on both a sandwich and salad, making for a perfect meal any time of day.

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

1. Step 1: Prepare the Caesar dressing by mixing mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, ¼ cup grated Parmesan, minced garlic, black pepper, and a pinch of sea salt in a bowl until smooth. Use 4–5 tablespoons of this dressing to toss with the chopped romaine in a separate bowl. Cover and refrigerate both the dressing and salad separately.
2. Step 2: Place the chicken cutlets on a cutting board and gently pound them to an even thickness if needed. Season both sides with sea salt and ground black pepper.
3. Step 3: Set up your breading station with three shallow plates: one with flour mixed with ½ tsp salt and smoked paprika, the second with whisked eggs and ¼ tsp salt, and the third with panko, breadcrumbs, dried parsley, black pepper, sea salt, oregano, garlic powder, and ¼ cup Parmesan cheese.
4. 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 into the egg mixture, and finally press firmly into the breadcrumb mixture, coating evenly. Repeat for all cutlets.
5. Step 5: Once the oil is hot (test by dropping a few breadcrumbs in to see if they sizzle), carefully fry each chicken cutlet until golden brown and crispy on one side, about 4-5 minutes. Flip and cook the other side until fully cooked through. Remove and drain on a wire rack. Fry in batches to avoid overcrowding the pan.
6. Step 6: Slice the baguettes into 12 cm (5″) portions and cut each open lengthwise. Spread a layer of the reserved Caesar dressing on both sides. Place a crispy chicken cutlet on the bottom half, followed by a generous amount of Caesar salad. Sprinkle with extra grated Parmesan. Close the sandwich and serve immediately, ideally with fries.

Tips & Variations

• For extra flavor, add anchovy paste to the Caesar dressing or swap Greek yogurt for sour cream for a tangier dressing.
• Use freshly ground black pepper for a brighter, more intense spice.
• Try swapping the baguette for ciabatta or focaccia to change up the texture.
• If you prefer baked chicken, bake the breaded cutlets at 425°F (220°C) for 20-25 minutes until golden and crispy.
• Adding crispy bacon strips inside the sandwich adds savory crunch and depth.

Storage

Store any leftover chicken cutlets and dressing separately in airtight containers in the refrigerator for up to 2 days. The breading may lose crispness if refrigerated inside the sandwich. Reheat chicken gently in a toaster oven or skillet to maintain crispiness. Assemble sandwiches fresh before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead of cutlets?

Yes, but you may need to pound the thighs thinner to ensure even cooking. Thighs also have more fat and flavor but may require slightly longer cooking time.

How do I know when the oil is at the right temperature for frying?

Drop a few breadcrumbs into the oil; if they sizzle and float quickly to the surface, the oil is ready. If they burn immediately or don’t sizzle, adjust the heat accordingly.

Crispy Chicken Caesar Sandwich Recipe

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★★★★★

4.6 from 124 reviews

This Crispy Chicken Caesar Sandwich combines tender breaded chicken cutlets fried to golden perfection with a creamy homemade Caesar dressing and fresh romaine lettuce, all served on crusty French baguettes. The sandwich delivers a satisfying crunch and rich, tangy flavors, making it a perfect hearty lunch or casual dinner option.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Caesar Dressing

• 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

Chicken Cutlets

• 5 chicken cutlets
• Sea salt (to taste)
• Ground black pepper (to taste)
• Oil (for frying)

Breading Station

• ⅓ cup all-purpose flour
• ½ tsp salt
• ¾ tsp smoked paprika
• 2 eggs
• ¼ tsp salt (for eggs)
• 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)

Sandwich Assembly

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

Instructions

1. Prepare Caesar Dressing and Salad: In a bowl, mix mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt until smooth and creamy. Reserve 4–5 tablespoons of this dressing and mix with chopped romaine lettuce in a separate bowl. Cover and refrigerate both the dressing and the salad separately until ready to use.
2. Prepare Chicken Cutlets: Place the chicken cutlets on a cutting board and gently pound with a meat mallet or rolling pin to even their thickness if needed. Season both sides with sea salt and ground black pepper.
3. Set Up Breading Station: Arrange three shallow plates: the first with flour, salt, and smoked paprika; the second with whisked eggs and salt; the third with panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and Parmesan cheese.
4. Bread the Chicken: Heat oil in a frying pan over medium heat. For each chicken cutlet, dredge it first in the flour mixture, shaking off excess; then dip into the egg mixture; and finally coat thoroughly in the breadcrumb mixture, pressing firmly to adhere. Repeat for all cutlets.
5. Fry the Chicken: When the oil is hot (test by dropping breadcrumbs—they should sizzle), carefully place the chicken cutlets in the pan. Fry each side for about 4–5 minutes or until golden brown and cooked through. Avoid overcrowding by frying in batches. Remove cooked cutlets and drain on a wire rack to remove excess oil.
6. Assemble Sandwiches: Slice the French baguettes into 12 cm (5-inch) portions and cut each lengthwise. Spread a layer of the reserved Caesar dressing on the bottom half of the bread, add a crispy chicken cutlet, then top with a generous amount of the Caesar salad. Sprinkle with extra grated Parmesan cheese, close the sandwich, and serve immediately with fries or your preferred side.

Notes

• Use fresh Parmesan cheese for the best flavor in both the dressing and breading mixture.
• Ensure the oil temperature is hot enough for frying to achieve a crispy crust without absorbing too much oil.
• Pounding the chicken cutlets to even thickness ensures even cooking.
• Reserve some Caesar dressing to mix with the romaine lettuce for added flavor and moisture.
• Serve immediately for the crispiest texture.
• Can be accompanied by fries, salad, or your preferred side dish.

Keywords: Crispy chicken sandwich, Chicken Caesar sandwich, Fried chicken cutlet, Homemade Caesar dressing, Breaded chicken sandwich