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Crispy Chicken Caesar Sandwich Recipe

Crispy Chicken Caesar Sandwich Recipe

5 from 21 reviews

This Crispy Chicken Caesar Sandwich combines tender, golden-fried chicken cutlets coated in a flavorful, crispy breadcrumb crust with creamy homemade Caesar dressing and fresh romaine lettuce. Served on a crusty French baguette and sprinkled with Parmesan cheese, this sandwich offers a perfect balance of crunch, zest, and richness in every bite. Ideal for a satisfying lunch or dinner, it brings the classic Caesar salad flavors into a handheld delight.

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
  • 12 garlic cloves, minced
  • ¼ tsp black pepper
  • Pinch of sea salt

Chicken Cutlets

  • 5 chicken cutlets
  • Sea salt, to taste
  • Ground black pepper, to taste

Breading Station

  • ⅓ cup all-purpose flour
  • ½ tsp salt (for flour mixture)
  • 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
  • 12 French baguettes
  • Parmesan cheese, freshly grated (for sprinkling)
  • Oil for frying (vegetable or canola oil recommended)

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. Reserve 4-5 tablespoons of dressing, then mix the remaining dressing with chopped romaine lettuce. Cover both the salad and dressing separately and refrigerate.
  2. Prepare Chicken Cutlets: Place chicken cutlets on a cutting board. Even out thickness by gently pounding with a meat mallet or rolling pin. Season both sides with sea salt and ground black pepper to taste.
  3. Set Up Breading Station: Arrange three shallow plates. In the first plate, mix flour, ½ tsp salt, and smoked paprika. In the second, whisk eggs with ¼ tsp salt. In the third, combine panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, oregano, garlic powder, and 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 into the egg mixture, and finally press firmly into the breadcrumb mixture. Repeat for all cutlets.
  5. Fry the Chicken: Ensure oil is hot by dropping in a few breadcrumbs; if they sizzle, the oil is ready. Carefully place breaded chicken cutlets in the pan without overcrowding. Fry each side for 4-5 minutes until golden brown and cooked through. Remove and place on a wire rack to drain excess oil. Fry in batches if necessary.
  6. Assemble the Sandwiches: Slice baguettes into approximately 12 cm (5-inch) portions and cut each lengthwise. Spread reserved Caesar dressing on the bread, layer with one crispy chicken cutlet, then top with Caesar salad mixture. Sprinkle extra Parmesan cheese on top, close the sandwich, and serve immediately with fries or your favorite side.

Notes

  • For even cooking, pound chicken cutlets to uniform thickness before breading.
  • Use full-fat mayonnaise and Greek yogurt for a creamy, rich dressing.
  • Make sure the oil temperature is hot enough before frying to achieve a crispy crust without absorbing excess oil.
  • Use a wire rack after frying to keep chicken crispy by draining excess oil instead of paper towels.
  • Freshly grated Parmesan cheese is best for flavor and texture in both the dressing and breadcrumb mixture.
  • If preferred, you can substitute chicken cutlets with boneless, skinless chicken breasts butterflied and pounded flat.

Nutrition

Keywords: Crispy chicken sandwich, Caesar dressing sandwich, fried chicken cutlet, easy lunch recipe, chicken baguette sandwich