Introduction

This Crispy Chicken Caesar Sandwich combines the classic flavors of Caesar salad with a crunchy, golden-fried chicken cutlet, all nestled inside a fresh French baguette. It’s a satisfying meal perfect for lunch or a casual dinner that’s sure to impress with every bite.

The image shows a sandwich on a white baguette roll with a crispy, golden-brown fried patty as the bottom layer. On top of the patty is a generous layer of fresh green lettuce mixed with creamy white dressing, with bits of grated white cheese sprinkled over the lettuce and some scattered on the white marbled surface underneath. The sandwich is placed on white parchment paper on a wooden board, with another similar sandwich blurred in the background and a wooden bowl on the right side. 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
Additional Parmesan cheese (freshly grated, for topping)

Instructions

Step 1: In a bowl, prepare the Caesar dressing by mixing the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt. Stir until smooth and creamy. Use 4–5 tablespoons of this dressing to toss the chopped romaine lettuce in a medium bowl. Cover and refrigerate both the salad and the remaining dressing separately.
Step 2: Place the chicken cutlets on a cutting board. If any are uneven in thickness, gently pound them with a meat mallet or rolling pin until even. Season both sides with sea salt and ground black pepper.
Step 3: Set up a breading station with three shallow plates. In the first, combine flour, salt, and smoked paprika. In the second, whisk the eggs with the ¼ tsp salt. In the third, mix panko crumbs, 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. Take one chicken cutlet and dredge it first in the flour mixture, shaking off any excess. Then dip it into the egg mixture. Finally, press it firmly into the breadcrumb mixture. Repeat this process for all cutlets.
Step 5: When the oil is hot (test by dropping in a few breadcrumbs—if they sizzle, it’s ready), carefully place the breaded chicken cutlets in the pan. Fry until golden brown on one side, about 4-5 minutes, then flip and cook the other side until crispy and cooked through. Remove the cutlets and drain on a wire rack. Fry in batches to avoid overcrowding.
Step 6: Slice the baguettes into 12 cm (5 inch) portions and cut each lengthwise open. Spread a layer of the reserved Caesar dressing on each piece. Place a crispy chicken cutlet on top, followed by a generous amount of the dressed romaine lettuce. Sprinkle with additional grated Parmesan, close the sandwich, and serve immediately, ideally with fries.

Tips & Variations

For extra flavor, add a few slices of ripe tomato or crispy bacon to the sandwich.
Use freshly grated Parmesan for the best taste; pre-grated versions don’t melt as well and lack depth.
If you prefer less crunch, bake the breaded chicken cutlets in a 400°F (200°C) oven for about 20 minutes instead of frying.
To keep the bread from getting soggy, serve the sandwich immediately after assembling or toast the inside of the baguette slightly before assembling.

Storage

Store any leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. Reheat them in a hot oven or air fryer for a few minutes to help restore crispiness. It’s best to assemble the sandwich fresh to maintain texture, as the bread and salad can get soggy if stored together.

How to Serve

The image shows a sandwich cut in half placed on a wooden board over a white marbled surface, with a blurred blue background. The sandwich has a crusty, light golden brown bread with a soft, airy white inside. Inside the sandwich, there are three visible layers: a bottom layer of bread, a middle layer of crispy, golden-brown fried chicken with white, moist meat inside, topped with fresh green lettuce leaves that have a crisp texture. Over the lettuce, creamy white sauce is dripping slightly down the side of the chicken. The sandwich halves are positioned close to each other and the focus highlights the textures and colors of the sandwich ingredients. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, you can slice chicken breasts into thinner cutlets or pound them to an even thickness. This helps them cook evenly and stay tender.

What can I use instead of panko crumbs?

If you don’t have panko crumbs, regular breadcrumbs work fine. For extra crunch, you can crush some cornflakes or tortilla chips as a substitute.

Crispy Chicken Caesar Sandwich Recipe

Print Recipe

★★★★★

4.4 from 81 reviews

This Crispy Chicken Caesar Sandwich combines tender, breaded chicken cutlets with a creamy homemade Caesar dressing and fresh romaine lettuce, all nestled inside a crusty French baguette. The chicken is perfectly fried to golden crispiness, while the dressing is a zesty blend of mayonnaise, Greek yogurt, Parmesan, and lemon that brings a delightful tang. This sandwich is an elevated twist on the classic Caesar salad, perfect for a satisfying lunch or casual dinner.

Author: Tara
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 5 sandwiches 1x
Category: Sandwiches
Method: Frying
Cuisine: American

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 and Breading

5 chicken cutlets
Sea salt (to taste)
Ground black pepper (to taste)
Oil (for frying)
⅓ cup all-purpose flour
½ tsp salt (for flour mix)
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 sprinkling)

Instructions

Prepare Caesar dressing and salad: In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, minced garlic, black pepper, and sea salt until smooth and creamy. Take 4 to 5 tablespoons of this dressing and toss with the chopped romaine lettuce in a separate bowl. Cover and refrigerate both the leftover dressing and the salad separately for later use.
Prepare chicken cutlets: Place chicken cutlets on a cutting board and pound gently with a meat mallet or rolling pin to an even thickness if needed. Season both sides with sea salt and ground black pepper to taste.
Set up breading station: Arrange three shallow plates: one with flour, salt, and smoked paprika mixed; one with whisked eggs and salt; and one with panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan cheese combined.
Bread the chicken: Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip into the egg wash, followed by pressing firmly into the breadcrumb mixture to coat evenly. Repeat for all cutlets.
Fry the chicken: Heat oil in a frying pan over medium heat. Test oil by dropping a few breadcrumbs in; when they sizzle, the oil is ready. Carefully place breaded chicken cutlets in the pan without overcrowding. Fry each side about 4-5 minutes until golden brown and cooked through. Remove and place on a wire rack to drain excess oil. Fry in batches as needed.
Assemble sandwiches: Slice the French baguettes into approximately 12 cm (5 inch) portions and cut each piece lengthwise. Spread a layer of the reserved Caesar dressing on the bread, top with a crispy chicken cutlet, then a generous helping of Caesar salad. Sprinkle with extra freshly grated Parmesan cheese. Close the sandwiches and serve immediately, optionally with fries.