Description
A delicious Crispy Chicken Caesar Sandwich featuring tender breaded chicken cutlets coated in a flavorful blend of breadcrumbs and Parmesan, topped with a creamy homemade Caesar dressing and crisp romaine lettuce, all nestled inside a fresh French baguette. Perfect for a satisfying lunch or dinner with a crunchy, tangy twist on the classic Caesar salad.
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 and Coating
- 5 chicken cutlets
- Sea salt (to taste)
- Ground black pepper (to taste)
- Oil (for frying)
- ⅓ cup all-purpose flour
- ½ tsp salt (for flour mixture)
- 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 garnish)
Instructions
- Prepare the Caesar Dressing: In a bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt. Stir until smooth and creamy. Take 4-5 tablespoons of this dressing, toss with the chopped romaine lettuce in a separate bowl, then cover and refrigerate both the dressing and salad separately.
- Prepare the Chicken Cutlets: Place the chicken cutlets on a cutting board. If they have uneven thickness, gently pound them with a meat mallet or rolling pin for even cooking. Season both sides with sea salt and ground black pepper.
- Set Up the Breading Station: Arrange three shallow plates: first with flour, salt, and smoked paprika; second with whisked eggs and salt; third with a mix of 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. 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 to coat evenly.
- Fry the Chicken: When the oil is hot (test by dropping a few breadcrumbs, they should sizzle), carefully place the chicken cutlets in the pan. Fry for about 4-5 minutes per side until golden brown, crispy, and fully cooked. Remove and drain on a wire rack. Fry in batches to avoid overcrowding.
- Assemble the Sandwiches: Slice the baguettes into 12 cm (5 inch) sections and cut open lengthwise. Spread a layer of the reserved Caesar dressing on the bread, add a crispy chicken cutlet, top with the dressed romaine lettuce, sprinkle extra grated Parmesan cheese, close the sandwich, and serve immediately, optionally with fries.
Notes
- Ensure chicken cutlets are of even thickness for consistent cooking.
- Use a wire rack after frying to prevent soggy breading from excess oil.
- Keep the dressing and salad separate in the fridge to maintain crispness until serving.
- For added flavor, consider adding a slice of tomato or crispy bacon.
- French baguettes can be toasted lightly for extra crunch.
- Use fresh Parmesan cheese for better taste and texture in the coating and dressing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 810 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 145 mg
Keywords: Crispy chicken sandwich, Caesar dressing sandwich, breaded chicken sandwich, easy chicken lunch, homemade Caesar dressing
