Name: Crispy Chicken Caesar Sandwich
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American/International
Ingredients: For the Caesar Dressing: ½ cup full‑fat mayonnaise; 3 tablespoons Greek yogurt; 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; 2 tablespoons lemon juice; ¼ cup freshly grated Parmesan cheese; 1–2 garlic cloves, minced; ¼ teaspoon black pepper; Pinch of sea salt; For the Chicken: 5 chicken cutlets; Sea salt, to taste; Ground black pepper, to taste; Oil for frying; Flour Mixture: ⅓ cup all‑purpose flour; ½ teaspoon salt; ¾ teaspoon smoked paprika; Egg Mixture: 2 eggs; ¼ teaspoon salt; Breadcrumb Mixture: ¾ cup panko crumbs; ¼ cup breadcrumbs; 1 teaspoon dried parsley; ½ teaspoon ground black pepper; ½ teaspoon sea salt; ½ teaspoon dried oregano; 1 teaspoon garlic powder; ¼ cup freshly grated Parmesan cheese; Assembly: 2 romaine hearts, chopped; 1–2 French baguettes; Parmesan cheese, freshly grated (for topping)

A crispy breaded chicken sandwich with creamy Caesar dressing, crunchy romaine, and freshly grated Parmesan—served on a crusty baguette for a satisfying handheld meal. Crispy Chicken Caesar Sandwich

Why You’ll Love This Recipe

I like how this sandwich gives me the best of both worlds: the crunch of fried chicken and the freshness of a Caesar salad, all tucked into a warm baguette. I find the homemade Caesar dressing so much richer and fresher than bottled versions, and I love that I can adjust the flavors to my liking. The crispy chicken cutlets stay crunchy thanks to the panko and Parmesan crust, and when I assemble everything with dressed romaine, the whole sandwich feels hearty yet refreshing. It’s one of those meals I can serve for lunch, dinner, or even at a casual gathering, and it always feels like a treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Caesar Dressing:

½ cup full-fat mayonnaise
3 tablespoons Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
¼ cup freshly grated Parmesan cheese
1–2 garlic cloves, minced
¼ teaspoon black pepper
Pinch of sea salt

For the Chicken:

5 chicken cutlets
Sea salt, to taste
Ground black pepper, to taste
Oil for frying

Flour Mixture:

⅓ cup all-purpose flour
½ teaspoon salt
¾ teaspoon smoked paprika

Egg Mixture:

2 eggs
¼ teaspoon salt

Breadcrumb Mixture:

¾ cup panko crumbs
¼ cup breadcrumbs
1 teaspoon dried parsley
½ teaspoon ground black pepper
½ teaspoon sea salt
½ teaspoon dried oregano
1 teaspoon garlic powder
¼ cup freshly grated Parmesan cheese

Assembly:

2 romaine hearts, chopped
1–2 French baguettes
Parmesan cheese, freshly grated (for topping)

Directions

I start by making the Caesar dressing, whisking mayonnaise, Greek yogurt, Dijon mustard, Worcestershire, lemon juice, Parmesan, garlic, pepper, and salt until smooth. I toss 4–5 tablespoons with chopped romaine and chill both the lettuce and leftover dressing.
I season the chicken cutlets with salt and pepper after pounding them to even thickness.
I set up a breading station: one plate with flour, salt, smoked paprika; another with beaten eggs and salt; a third with panko, breadcrumbs, parsley, pepper, salt, oregano, garlic powder, and Parmesan.
I heat oil in a frying pan over medium. Each cutlet gets dredged in flour, dipped in egg, and coated firmly in the breadcrumb mix.
I fry the chicken until golden and crispy, about 4–5 minutes per side. To keep them crunchy, I drain the cutlets on a wire rack.
I slice baguettes, spread some Caesar dressing, layer with crispy chicken, add the dressed romaine, sprinkle with Parmesan, and serve right away.

Servings and timing

This recipe makes 5 sandwiches. It takes about 15 minutes to prep and 20 minutes to cook, so I usually have it on the table in around 35 minutes.

Variations

I sometimes swap romaine with kale for a sturdier crunch.
For a spicier kick, I add cayenne pepper to the breadcrumb mix.
I’ve used ciabatta or focaccia instead of baguette when I wanted a softer bite.
For a lighter version, I bake the breaded chicken cutlets instead of frying them.
When I want extra tang, I add anchovy paste to the dressing.

Storage/Reheating

I keep leftover fried chicken cutlets in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or air fryer so they stay crispy. I store the dressing separately in a jar for about 4 days, and I only dress the romaine right before serving to avoid sogginess. I don’t recommend storing assembled sandwiches, since the bread softens quickly.

FAQs

Can I bake the chicken instead of frying it?

Yes, I sometimes bake the breaded cutlets at 400°F (200°C) for 18–20 minutes, flipping halfway. They don’t get quite as golden as frying, but they still come out crispy.

Can I make the Caesar dressing ahead of time?

I usually make the dressing up to 3 days ahead and keep it chilled in a sealed jar. It saves time when I want to assemble the sandwiches quickly.

What’s the best way to keep the chicken crispy?

I always drain the fried chicken on a wire rack, not paper towels, so air circulates around it. If I’m cooking in batches, I keep finished cutlets in a warm oven until serving.

Can I use store-bought Caesar dressing?

I’ve done it in a pinch, but I find homemade dressing makes a big difference. If I do use store-bought, I choose a thick, creamy one to coat the romaine well.

What bread works best for this sandwich?

I like a crusty baguette because it holds up to the fillings without getting soggy. Ciabatta or even sandwich rolls also work if I want something softer.

Conclusion

This crispy chicken Caesar sandwich is my go-to when I want something that feels indulgent yet fresh. I love the crunch of the chicken with the creamy tang of Caesar dressing and the crisp bite of romaine, all tucked into a warm baguette. It’s quick enough for a weeknight but special enough for serving guests, and it always satisfies.