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Crispy Chicken Caesar Sandwich Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • For even cooking, pound chicken cutlets to uniform thickness.
  • Do not overcrowd the frying pan to ensure chicken crisps properly.
  • Use freshly grated Parmesan for the best flavor in the dressing and breading.
  • Leftover Caesar dressing can be stored in the refrigerator for up to 3 days.
  • French baguettes can be lightly toasted before assembly for extra crunch.

Keywords: Crispy Chicken Sandwich, Caesar Salad Sandwich, Fried Chicken Cutlets, Homemade Caesar Dressing, Chicken Baguette Sandwich

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