Description

This Crispy Chicken Caesar Sandwich is a satisfying twist on the classic Caesar salad, featuring juicy breaded chicken cutlets fried to golden perfection, layered with crunchy romaine lettuce, fresh Parmesan, and a creamy homemade Caesar dressing, all nestled inside a crusty French baguette. Perfect for a hearty lunch or dinner with a burst of savory flavors and crisp textures.

Ingredients

Scale

Caesar Dressing

½ cup full-fat mayonnaise
3 tablespoon Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoon 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 (vegetable or canola oil recommended)

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 regular 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, for garnish

Instructions

Prepare the Caesar Dressing: In a bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, freshly grated Parmesan cheese, minced garlic, black pepper, and a pinch of sea salt until smooth and creamy. Refrigerate until ready to use to let the flavors meld.
Prepare the Flour Mixture: In a shallow dish, combine the all-purpose flour, salt, and smoked paprika. Mix well.
Prepare the Egg Mixture: In another shallow bowl, beat the eggs with ¼ teaspoon salt until fully blended.
Prepare the Breadcrumbs Mixture: In a third dish, mix together the panko crumbs, regular breadcrumbs, dried parsley, ground black pepper, sea salt, dried oregano, garlic powder, and freshly grated Parmesan cheese until thoroughly combined.
Season the Chicken Cutlets: Lightly season each chicken cutlet on both sides with sea salt and ground black pepper.
Bread the Chicken: Dredge each chicken cutlet first in the flour mixture, shaking off the excess, then dip into the egg mixture, allowing excess to drip off, and finally coat evenly with the breadcrumbs mixture, pressing lightly to adhere.
Fry the Chicken: Heat a generous amount of oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken cutlets and fry for about 3-4 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove and drain on paper towels.
Prepare the Baguettes: Slice the French baguettes lengthwise or into sandwich-sized pieces. Optionally, toast lightly to add extra crunch and warmth.
Assemble the Sandwiches: Spread a generous amount of the Caesar dressing on the inside of the baguette slices. Layer with chopped romaine hearts, then place the crispy chicken cutlets on top. Garnish with extra freshly grated Parmesan cheese.
Serve: Close the sandwiches, cut in halves if desired, and serve immediately while the chicken is warm and crispy.

Notes

Note 1: Chicken cutlets can be made by pounding chicken breasts to an even thickness of about ½ inch for even cooking.
For extra flavor, you can add anchovy paste to the Caesar dressing if you like a traditional touch.
The oil temperature should be maintained around medium-high to avoid greasy chicken.
Leftover dressing can be stored in the fridge for up to 3 days.
To keep sandwiches crisp, assemble just before serving.

Keywords: Crispy Chicken Sandwich, Caesar Dressing, Breaded Chicken Cutlets, Homemade Caesar, Fried Chicken Sandwich