Crispy Chicken Caesar Sandwich Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
