Introduction

This Crispy Chicken Caesar Sandwich brings together tender, flavorful chicken with a creamy Caesar dressing and fresh romaine for an irresistible handheld meal. Perfect for lunch or a casual dinner, it combines crispy textures with zesty, cheesy goodness.

A sandwich on a white long roll, cut open to show three layers: the bottom layer is the soft white bread, the middle layer is a thick, crispy golden-brown fried patty, and the top layer is fresh green lettuce mixed with creamy white dressing, with some shredded white cheese sprinkled on it. There are a few bits of lettuce and cheese scattered on the white marbled surface below. In the background, there is another sandwich slightly out of focus and a wooden bowl with dark contents, all set against a dark blue backdrop. Photo taken with an iphone --ar 4:5 --v 7

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 (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)
2 romaine hearts (chopped)
1-2 French baguettes
Parmesan cheese (for sprinkling)

Instructions

Step 1: Prepare the Caesar dressing by mixing mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt in a bowl. Stir until smooth and creamy. Reserve 4–5 tablespoons of this dressing and combine it with the chopped romaine lettuce in a separate bowl. Cover both bowls and refrigerate.
Step 2: Lay the chicken cutlets on a flat surface and pound them gently if uneven to ensure even thickness. Season both sides with sea salt and ground black pepper.
Step 3: Set up your breading station: In the first shallow plate, mix flour, salt, and smoked paprika. In the second, whisk eggs with salt. In the third, combine panko, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan cheese.
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. Repeat for all cutlets.
Step 5: When the oil is hot (test by dropping a few breadcrumbs; they should sizzle), carefully fry the chicken cutlets until golden and crispy on one side, about 4-5 minutes. Flip and cook the other side until fully cooked. Drain cooked cutlets on a wire rack. Fry in batches without overcrowding the pan.
Step 6: Slice the French baguettes into 12 cm (5″) portions and cut each open lengthwise. Spread a layer of the reserved Caesar dressing on both halves. Place a crispy chicken cutlet on the bottom, top with the dressed romaine salad, and sprinkle with extra grated Parmesan cheese. Close sandwiches and serve immediately, optionally with fries.

Tips & Variations

For extra flavor, add a few anchovy fillets to the Caesar dressing or a dash of hot sauce to the breadcrumbs.
Substitute chicken breasts for the cutlets if needed, just be sure to pound them thin for even cooking.
Use gluten-free flour and breadcrumbs to make this sandwich gluten-free.
Toast the baguette lightly before assembling for added crunch and warmth.

Storage

Store leftover chicken cutlets and dressing separately in airtight containers in the refrigerator for up to 2 days. To reheat the chicken, bake at 350°F (175°C) for about 10 minutes to retain crispiness. Assemble sandwiches fresh before serving to keep the bread from becoming soggy.

How to Serve

The image shows a sandwich with a golden brown, crispy fried patty as the bottom layer, topped with fresh green lettuce leaves covered in a creamy white dressing mixed with grated white cheese. The sandwich is held together by a light golden crusty bread roll, split open with visible soft white inside. The sandwich is placed on light parchment paper on a white marbled surface, with some grated cheese scattered around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of raw cutlets?

For best texture and flavor, raw chicken cutlets are recommended since they get coated and fried fresh. Using pre-cooked chicken may result in a less crispy crust and uneven heating.

Is there a vegetarian alternative for this sandwich?

Yes, substitute the chicken with breaded and fried cauliflower steaks or large portobello mushroom caps using the same breading and frying method. This offers a satisfying and crunchy vegetarian option.