Description
A crispy and flavorful Chicken Caesar Sandwich featuring golden fried chicken cutlets, creamy Caesar dressing, fresh romaine lettuce, and grated Parmesan cheese, all layered inside a crusty French baguette. Perfect for a hearty 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 Cutlets
- 5 chicken cutlets
- Sea salt (to taste)
- Ground black pepper (to taste)
- Oil (for frying)
Breading Station
- 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)
Salad & Sandwich Assembly
- 2 romaine hearts (chopped)
- 1–2 French baguettes
- Parmesan cheese (for sprinkling)
Instructions
- 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 dressing and mix with chopped romaine lettuce in a medium bowl. Cover both dressing and salad separately and refrigerate.
- Flatten Chicken Cutlets: Lay chicken cutlets on a cutting board. Pound with a meat mallet or rolling pin to even thickness if needed. Season both sides with sea salt and black pepper.
- Prepare Breading Station: Set out three shallow plates: one with flour, salt, and smoked paprika; second with whisked eggs and salt; third with panko, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan cheese.
- 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 eggs; finally press firmly into breadcrumb mixture. Repeat for all cutlets.
- Fry Chicken: When oil is hot (test by dropping breadcrumbs which should sizzle), carefully place chicken cutlets into pan. Fry until golden brown and crispy on one side (about 4-5 minutes), then flip and cook the other side until fully cooked and golden. Drain on a wire rack. Fry in batches to avoid overcrowding.
- Assemble Sandwiches: Slice baguettes into 12 cm (5 inch) portions and cut open lengthwise. Spread a layer of reserved Caesar dressing inside each baguette. Place a cooked chicken cutlet on top, then add generous Caesar salad. Sprinkle extra grated Parmesan cheese over the top. Close sandwiches and serve immediately with fries or your choice of side.
Notes
- For even cooking, pound chicken cutlets to uniform thickness before breading.
- Use freshly grated Parmesan for both dressing and breadcrumb mix for best flavor.
- If preferred, bake the breaded chicken at 400°F (200°C) for about 20 minutes instead of frying.
- Chilling the dressing and salad separately helps keep the lettuce crisp.
- Use a wire rack for draining fried chicken to avoid sogginess.
- This sandwich is best served immediately to enjoy the crispiness of the chicken.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 3g
- Sodium: 900mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 140mg
Keywords: Chicken Caesar Sandwich, Crispy Chicken, Fried Chicken Sandwich, Caesar Dressing, Easy Sandwich Recipe, Homemade Sandwich
