Description
This Crispy Chicken Caesar Sandwich features golden-fried chicken cutlets coated in a flavorful Parmesan and herb breadcrumb crust, layered with crisp romaine lettuce tossed in creamy homemade Caesar dressing, all nestled inside fresh French baguettes. Perfect for a satisfying lunch or dinner, this recipe balances crunchy textures and tangy flavors in every bite.
Ingredients
For the Caesar Dressing and Salad
- 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
- 2 romaine hearts (chopped)
For the Chicken Cutlets
- 5 chicken cutlets (pounded even thickness)
- Sea salt (to taste)
- Ground black pepper (to taste)
- Oil (for frying, about 1-2 cups depending on pan size)
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)
For Assembly
- 1-2 French baguettes (cut into 5″/12 cm portions and sliced lengthwise)
- Parmesan cheese (freshly grated, for sprinkling)
Instructions
- Prepare Caesar Dressing and Salad: In a bowl, combine full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt. Stir until smooth and creamy. Reserve about 4-5 tablespoons of this dressing to mix with chopped romaine lettuce in a separate bowl. Cover and refrigerate both the salad and remaining dressing separately.
- Prep Chicken Cutlets: Lay chicken cutlets flat on a cutting board. Pound them gently with a meat mallet or rolling pin to even thickness if needed. Season both sides generously with sea salt and ground black pepper.
- Set up Breading Station: Arrange three shallow plates: first plate with all-purpose flour, salt, and smoked paprika mixed; second plate with whisked eggs and salt; third plate with combined panko crumbs, regular 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. Take each chicken cutlet, dredge first in the flour mixture shaking off excess, then dip into the egg mixture until fully coated, and finally press firmly into the breadcrumb mixture. Repeat for all chicken cutlets.
- Fry the Chicken: Once the oil is hot (test by dropping breadcrumbs; sizzling indicates readiness), carefully place chicken cutlets into the pan without overcrowding. Fry each side for 4-5 minutes or until golden brown and cooked through. Remove and place on wire rack to drain excess oil. Fry in batches if necessary.
- Assemble Sandwiches: Slice the French baguettes into 12 cm (5 inch) portions and cut open lengthwise. Spread a generous layer of the reserved Caesar dressing inside each baguette portion. Place a crispy chicken cutlet on top, followed by the dressed romaine lettuce. Sprinkle extra freshly grated Parmesan cheese over the salad. Close the sandwiches and serve immediately, ideally with fries or your favorite side.
Notes
- Pounding the chicken cutlets to an even thickness ensures uniform cooking and crispiness.
- Use fresh Parmesan cheese for the best flavor in both the dressing and breadcrumb coating.
- Do not overcrowd the pan while frying to maintain oil temperature and achieve a crispy crust.
- Allow fried chicken to rest briefly on a wire rack to drain excess oil and keep breading crisp.
- This sandwich is best served immediately to enjoy the contrast of crisp chicken and fresh salad.
