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Crispy Chicken Caesar Sandwich Recipe

4.1 from 53 reviews

This Crispy Chicken Caesar Sandwich combines juicy, perfectly fried chicken cutlets with a creamy homemade Caesar dressing and fresh romaine lettuce, all nestled inside a crusty French baguette. The chicken is breaded with a flavorful mix of panko, Italian herbs, and Parmesan cheese, delivering an irresistible crunch that pairs beautifully with the tangy dressing and crisp salad. Ready in just 35 minutes, this sandwich is a delicious, satisfying meal perfect for lunch or dinner.

Ingredients

Scale

Caesar Dressing and Salad

  • ½ cup full-fat mayonnaise
  • 3 tbsp Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 tbsp lemon juice
  • ¼ cup freshly grated Parmesan cheese
  • 12 garlic cloves, minced
  • ¼ tsp black pepper
  • Pinch sea salt
  • 2 romaine hearts, chopped

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 (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 freshly grated Parmesan cheese

Assembly

  • 12 French baguettes
  • Additional freshly grated Parmesan cheese, for topping

Instructions

  1. Prepare Caesar Dressing and Salad: 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 the dressing and toss it with chopped romaine lettuce in a separate bowl. Cover both the salad and remaining dressing separately and refrigerate until ready to use.
  2. Prepare Chicken Cutlets: Place chicken cutlets on a cutting board. If the thickness is uneven, gently pound each cutlet with a meat mallet or rolling pin until even thickness is achieved. Season both sides with sea salt and ground black pepper to taste.
  3. Set Up Breading Station: Arrange three shallow plates. In the first, mix flour, ½ tsp salt, and smoked paprika. In the second, whisk eggs with ¼ tsp salt until combined. In the third, combine panko crumbs, regular breadcrumbs, dried parsley, ground black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan cheese.
  4. Bread the Chicken: Heat oil in a frying pan over medium heat. Take each chicken cutlet, dredge it first in the flour mixture, shaking off excess. Dip it next into the egg mixture, then firmly press it into the breadcrumb mixture to coat thoroughly. Repeat for all cutlets.
  5. Fry Chicken Cutlets: Once the oil is hot (test by dropping in a few breadcrumbs; they should sizzle), carefully place cutlets into the pan. Fry each side until golden brown and crispy, about 4-5 minutes per side depending on thickness, ensuring the chicken is fully cooked. Remove cooked cutlets and place on a wire rack to drain excess oil. Fry in batches to avoid overcrowding the pan.
  6. Assemble Sandwiches: Slice the baguettes into 12 cm (5 inch) portions and cut each lengthwise. Spread a layer of the reserved Caesar dressing inside each baguette. Place one crispy chicken cutlet on top, add a generous amount of Caesar salad mixture, and sprinkle with extra freshly grated Parmesan cheese. Close sandwiches and serve immediately, optionally alongside fries or your favorite side.

Notes

  • To ensure even cooking, pounding the chicken cutlets to uniform thickness is key.
  • Use freshly grated Parmesan cheese for the best flavor in both the dressing and breading.
  • Do not overcrowd the pan when frying to maintain oil temperature and crispiness.
  • Reserve some dressing to toss the lettuce separately to keep it crisp.
  • Leftover sandwiches can be lightly reheated in an oven for best texture retention.

Keywords: Crispy chicken sandwich, Caesar dressing sandwich, breaded chicken cutlets, homemade Caesar sandwich, fried chicken sandwich