Crispy Chicken Caesar Sandwich Recipe

Introduction

The Crispy Chicken Caesar Sandwich is a delightful twist on the classic Caesar salad, featuring crunchy breaded chicken paired with a creamy, tangy dressing and crisp romaine. Perfect for a satisfying lunch or dinner, this sandwich brings together bold flavors and textures in every bite.

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 (freshly grated, for garnish)

Instructions

1. Step 1: In a bowl, mix mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and a pinch of sea salt until smooth and creamy. Use 4–5 tablespoons of this dressing to toss with the chopped romaine lettuce in a separate bowl. Cover and refrigerate both the salad and remaining dressing separately.
2. Step 2: Place the chicken cutlets on a cutting board. Pound gently with a meat mallet or rolling pin to even thickness, if needed. Season both sides with sea salt and ground black pepper.
3. Step 3: Set up a breading station with three shallow plates: first plate with flour, salt, and smoked paprika; second plate with whisked eggs and salt; third plate with panko, breadcrumbs, dried parsley, black pepper, sea salt, oregano, garlic powder, and Parmesan cheese.
4. 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 in the egg mixture, and finally press firmly into the breadcrumb mix. Repeat for all cutlets.
5. Step 5: When the oil is hot (test by dropping a few breadcrumbs in—if they sizzle, it’s ready), fry the chicken cutlets in batches until golden brown and cooked through, about 4–5 minutes per side. Remove and drain on a wire rack.
6. Step 6: Slice the baguettes into 12 cm (5-inch) portions and cut each open lengthwise. Spread the reserved Caesar dressing on the bread, layer with a crispy chicken cutlet, top with the dressed romaine salad, and sprinkle with extra Parmesan cheese. Close the sandwiches and serve immediately.

Tips & Variations

• For extra flavor, add a few anchovy fillets to the dressing mixture.
• Use gluten-free breadcrumbs if you prefer a gluten-free option.
• Try adding crispy bacon strips inside the sandwich for a smoky crunch.
• Swap the French baguette for ciabatta or a crusty sourdough roll for a different texture.

Storage

Store any leftover chicken and dressing separately in airtight containers in the refrigerator for up to 2 days. The breaded chicken reheats best in a hot oven or air fryer to retain crispiness. Avoid assembling the sandwich ahead of time to prevent sogginess.

How to Serve

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 butterfly them to similar thickness for even cooking and breading.

Is it possible to bake the chicken instead of frying?

Absolutely. Bake breaded chicken cutlets at 425°F (220°C) on a wire rack over a baking sheet for 20–25 minutes, flipping halfway, until golden and cooked through.

Crispy Chicken Caesar Sandwich Recipe

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★★★★★

4.9 from 132 reviews

This Crispy Chicken Caesar Sandwich combines tender, perfectly breaded and fried chicken cutlets with a creamy homemade Caesar dressing and fresh romaine lettuce, all nestled inside crusty French baguettes. The sandwich offers a delightful contrast of crispy textures and flavorful, tangy notes, perfect for a satisfying lunch or casual dinner.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 5 sandwiches 1x
• Category: Sandwich
• Method: Frying
• Cuisine: American

Ingredients

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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 (see note 1)
• Sea salt (to taste)
• Ground black pepper (to taste)
• Oil (for frying)
• 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)
• 1–2 French baguettes
• Parmesan cheese (freshly grated, for topping)

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. Stir until smooth and creamy. Take 4–5 tablespoons of the dressing and toss with chopped romaine lettuce in a separate bowl. Cover both and refrigerate separately for later use.
2. Prepare Chicken Cutlets: Place chicken cutlets on a cutting board. If uneven in thickness, gently pound with a meat mallet or rolling pin to even them out. Season both sides with sea salt and ground black pepper.
3. Set Up Breading Station: Arrange three shallow plates. In the first, combine flour, ½ tsp salt, and smoked paprika. In the second, whisk eggs with ¼ tsp salt until well blended. In the third, mix panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried 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 in the egg mixture, followed by pressing firmly into the breadcrumb mixture. Repeat for all cutlets.
5. Fry Chicken Cutlets: When oil is hot (test by dropping a few breadcrumbs—if they sizzle, it’s ready), carefully place the cutlets into the pan without overcrowding. Fry each side for about 4-5 minutes until golden brown and fully cooked inside. Remove and place on a wire rack to drain excess oil.
6. Assemble Sandwiches: Slice baguettes into 12 cm (5 inch) portions and cut each open lengthwise. Spread a layer of reserved Caesar dressing on each side. Place one crispy chicken cutlet on the bottom half, add a generous amount of Caesar salad, and sprinkle extra grated Parmesan on top. Close sandwiches and serve immediately, optionally with fries.

Notes

• Note 1: If chicken cutlets are thick, pounding them ensures even cooking and a better crust.
• Frying in batches prevents overcrowding, which can lower oil temperature and result in soggy breading.
• Using both panko and regular breadcrumbs yields a crisp yet textured crust.
• Make sure to refrigerate the salad and dressing separately to keep the greens fresh and prevent sogginess.
• Test oil temperature carefully to achieve the perfect crispy crust without burning.

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