Description
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.
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)
Instructions
- Prepare the Caesar dressing by mixing mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan, minced garlic, black pepper, and sea salt until smooth and creamy. Take 4–5 tablespoons of this dressing and toss it with the chopped romaine. Chill both the remaining dressing and the dressed lettuce separately in the refrigerator.
- On a cutting board, pound the chicken cutlets (if needed) to an even thickness, then season both sides with salt and pepper.
- Set up a breading station with three shallow plates: one with flour, salt, and smoked paprika; one with beaten eggs and salt; one with panko, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and Parmesan.
- Heat oil in a frying pan over medium. Dredge each chicken cutlet first in the flour mixture (shaking off excess), then dip in the egg mixture, and finally press firmly into the breadcrumb mixture to coat.
- Once the oil is hot (test by dropping breadcrumbs—if they sizzle, it’s ready), fry the chicken until golden and crispy, about 4–5 minutes per side depending on thickness. Drain on a wire rack to maintain crispiness.
- Slice the baguettes, spread with some of the Caesar dressing, layer with the crispy chicken, add the dressed romaine, top with freshly grated Parmesan, and serve immediately.
Notes
- If using whole chicken breasts, slice them horizontally or pound to even thickness for juicier results.
- Pat chicken dry before breading and press breadcrumb coating firmly for better adhesion.
- To avoid sogginess, wait until serving to add dressed romaine and chicken to the bread. Lightly toasting the baguette helps too.
- After frying, drain the chicken on a wire rack instead of paper towels to keep the coating crispy.
- Maintain proper oil temperature: too hot will burn coating; too low makes it greasy.
- Optional: Lightly toast the baguette and rub with fresh garlic for extra flavor.
