Crispy Chicken Caesar Sandwich (Print-Friendly Version)

This crispy chicken caesar sandwich blends crunchy chicken cutlets, tangy Caesar dressing, and fresh romaine lettuce. Ideal for gatherings or casual meals, its flavors highlight Parmesan, garlic, and panko crumbs—a keeper.

# Ingredients You’ll Need:

→ Caesar Dressing

01 - 3 tablespoons Greek yogurt
02 - 1 teaspoon Dijon mustard
03 - 1 teaspoon Worcestershire sauce
04 - 2 tablespoons lemon juice
05 - 1 to 2 garlic cloves, minced
06 - 1/4 teaspoon ground black pepper
07 - Pinch of sea salt
08 - 1/2 cup full-fat mayonnaise
09 - 1/4 cup Parmesan cheese, freshly grated

→ Chicken

10 - 12 boneless, skinless chicken cutlets
11 - Sea salt, to taste
12 - Ground black pepper, to taste

→ Breading Station

13 - 1/3 cup all-purpose flour
14 - 1/2 teaspoon salt
15 - 3/4 teaspoon smoked paprika
16 - 2 large eggs
17 - 1/4 teaspoon salt
18 - 3/4 cup panko crumbs
19 - 1/4 cup plain breadcrumbs
20 - 1 teaspoon dried parsley
21 - 1/2 teaspoon ground black pepper
22 - 1/2 teaspoon sea salt
23 - 1/2 teaspoon dried oregano
24 - 1 teaspoon garlic powder
25 - 1/4 cup Parmesan cheese, freshly grated

→ For Assembly

26 - 2 romaine hearts, chopped
27 - 1 to 2 French baguettes, sliced into twelve 5-inch portions
28 - Parmesan cheese, freshly grated, for garnish

→ Cooking

29 - Vegetable oil, for frying

# How to Make It:

01 - In a bowl, combine Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, minced garlic, black pepper, sea salt, mayonnaise, and freshly grated Parmesan cheese. Mix well until the dressing is creamy and smooth.
02 - In a medium bowl, toss chopped romaine hearts with 4 to 5 tablespoons of Caesar dressing. Cover both the dressed lettuce and the remaining dressing; refrigerate until needed.
03 - Place chicken cutlets on a cutting board. If any pieces are uneven in thickness, gently pound with a meat mallet or rolling pin until even. Season both sides with sea salt and ground black pepper.
04 - Arrange three shallow dishes. In the first, combine all-purpose flour, salt, and smoked paprika. In the second, whisk eggs with salt until thoroughly blended. In the third, mix panko crumbs, plain breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and Parmesan cheese.
05 - Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip into the egg mixture, then press firmly into the breadcrumb mixture to coat thoroughly. Repeat process for all cutlets.
06 - Heat vegetable oil in a large frying pan over medium heat. Once hot, fry chicken cutlets in batches for 4 to 5 minutes per side, until golden brown, crisp, and fully cooked. Transfer cooked chicken to a wire rack to drain excess oil.
07 - Slice baguettes into twelve 5-inch pieces and cut each open lengthwise. Spread a layer of reserved Caesar dressing on the cut side of each piece. Place a crispy chicken cutlet, top with Caesar salad, and sprinkle with extra Parmesan. Close the sandwiches and serve immediately.

# Extra Suggestions:

01 - For extra crispiness, fry chicken in small batches without overcrowding. Keep finished cutlets warm in a low oven if assembling in stages.
02 - Freshly grated Parmesan yields the best flavor and texture.

Return