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Crispy Chicken Caesar Sandwich Recipe

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★★★★★

4.4 from 141 reviews

A crispy chicken Caesar sandwich featuring golden fried chicken cutlets, creamy Caesar dressing with a zesty twist, and fresh romaine lettuce, all layered inside a crusty French baguette for a satisfying and flavorful meal.

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 egg mixture)
  • 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

  1. Prepare Caesar Dressing: In a bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt. Mix until smooth and creamy. Reserve 4–5 tablespoons of the dressing to toss with chopped romaine lettuce for the salad. Cover and refrigerate both the dressing and salad separately until ready to use.
  2. Prep Chicken Cutlets: Place chicken cutlets on a cutting board. Pound gently with a meat mallet or rolling pin to even out thickness if needed. Season both sides with sea salt and ground black pepper to taste.
  3. Set Up Breading Station: Prepare three shallow plates: first with flour, salt, and smoked paprika; second with whisked eggs and salt; third with a mixture of panko crumbs, breadcrumbs, dried parsley, 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. Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip in the egg mixture, and finally press firmly into the breadcrumb mixture. Repeat for all cutlets.
  5. Fry the Chicken: When the oil is hot (test by dropping in breadcrumbs — they should sizzle), carefully place breaded cutlets into the pan. Fry each side for 4-5 minutes until golden brown and cooked through. Transfer cooked cutlets to a wire rack to drain excess oil. Fry in batches to avoid crowding the pan.
  6. Assemble Sandwiches: Slice baguettes into approximately 12 cm (5 inch) portions and cut open lengthwise. Spread a layer of the reserved Caesar dressing on the inside of each baguette. Add a crispy chicken cutlet, then top with the Caesar salad made with chopped romaine and dressing. Sprinkle extra grated Parmesan cheese on top, close the sandwiches, and serve immediately with fries or your favorite side.

Notes

  • For even cooking, pound chicken cutlets to uniform thickness before breading.
  • Use freshly grated Parmesan cheese for best flavor in dressing and breading.
  • Ensure oil temperature is right before frying to avoid greasy chicken.
  • Fry in batches to maintain oil temperature and crispiness.
  • Make the dressing and salad ahead to let flavors meld and save prep time.

Keywords: crispy chicken sandwich, Caesar chicken sandwich, fried chicken sandwich, chicken Caesar sandwich recipe, homemade Caesar dressing, breaded chicken cutlets

Find it online: https://chefmilacook.com/crispy-chicken-caesar-sandwich-recipe/