Description
This Crispy Chicken Caesar Sandwich combines juicy, breaded chicken cutlets fried to golden perfection with a creamy homemade Caesar dressing and fresh romaine lettuce, all layered inside a crusty French baguette for the ultimate satisfying meal. The sandwich balances crunchy textures with tangy, cheesy flavors, making it a perfect lunch or dinner option.
Ingredients
Units
Scale
Caesar Dressing
- 1/2 cup full-fat mayonnaise
- 3 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons lemon juice
- 1/4 cup Parmesan cheese, freshly grated
- 1-2 garlic cloves, minced
- 1/4 teaspoon black pepper
- Pinch sea salt
Chicken
- 5 chicken cutlets (see note 1)
- Sea salt, to taste
- Ground black pepper, to taste
- Oil for frying (vegetable or canola)
Flour Mixture
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon smoked paprika
Egg Mixture
- 2 eggs
- 1/4 teaspoon salt
Breadcrumb Mixture
- 3/4 cup panko crumbs
- 1/4 cup breadcrumbs
- 1 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/4 cup Parmesan cheese, freshly grated
Assembly
- 2 romaine hearts, chopped
- 1-2 French baguettes
- Parmesan cheese, freshly grated, for sprinkling
Instructions
- Prepare Caesar Dressing: In a bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt. Stir until mixture is smooth and creamy. Reserve about 4-5 tablespoons of this dressing to toss with the chopped romaine lettuce, mixing well. Cover and refrigerate both the dressed lettuce and remaining dressing separately.
- Prepare Chicken Cutlets: Lay chicken cutlets on a cutting board; if uneven thickness, gently pound cutlets with a meat mallet or rolling pin to create even thickness for uniform cooking. Season both sides with sea salt and ground black pepper.
- Set Up Breading Station: Use three shallow plates: first with flour, salt, and smoked paprika mixed; second with whisked eggs and salt; third with combined panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan.
- Bread the Chicken: Dredge each chicken cutlet first in the flour mixture, shaking off excess; then dip into the egg mixture; finally, press firmly into the breadcrumb mixture to coat thoroughly. Repeat with all cutlets.
- Fry Chicken Cutlets: Heat oil in a frying pan over medium heat to 175–180°C (350–360°F). To test, drop a few breadcrumbs into the oil—they should sizzle immediately. Carefully place breaded chicken into hot oil, ensuring not to overcrowd the pan. Fry for about 4-5 minutes per side until golden brown, crispy, and fully cooked (internal temperature of 75°C or 165°F). Remove and drain on a wire rack to remove excess oil.
- Assemble Sandwiches: Slice baguettes into 12 cm (5”) segments and cut each lengthwise. Spread a layer of reserved Caesar dressing inside each baguette half. Place a crispy chicken cutlet on the bottom half, top with a generous portion of dressed romaine lettuce, and sprinkle with extra Parmesan cheese. Close the sandwich and serve immediately with fries or your choice of sides.
Notes
- If using whole chicken thighs or breasts instead of cutlets, slice horizontally and pound to even thickness for consistent cooking.
- To avoid sogginess, assemble sandwiches just before serving. Optionally, lightly toast the baguette for extra texture.
- Maintain proper oil temperature (175–180°C or 350–360°F) during frying to ensure crispy coating without burning and fully cooked chicken.
- The chicken is done when internal temperature reaches 75°C (165°F) to guarantee safety and juiciness.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 130 mg
