Ingredients

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

5 chicken cutlets

Sea salt, to taste

Ground black pepper, to taste

Oil, for frying

⅓ cup all-purpose flour

½ tsp salt

¾ tsp smoked paprika

2 eggs

¼ tsp salt

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

2 romaine hearts, chopped

1–2 French baguettes

Parmesan cheese, freshly grated, for garnish

Instructions

Step 1: In a bowl, prepare the Caesar dressing by mixing 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 this dressing and mix it with the chopped romaine lettuce in a medium bowl. Cover both the salad and the remaining dressing separately and refrigerate for later.

Step 2: Place chicken cutlets on a cutting board. If uneven in thickness, gently pound them with a meat mallet or rolling pin to even out. Season both sides with sea salt and ground black pepper.

Step 3: Set up a breading station with three shallow plates. In the first, mix flour, salt, and smoked paprika. In the second, whisk eggs with salt until well combined. In the third, combine panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan cheese.

Step 4: Heat oil in a frying pan over medium heat. Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip into the egg mixture, and finally press firmly into the breadcrumb mix. Repeat for all cutlets.

Step 5: When the oil is hot (test by dropping a few breadcrumbs—they should sizzle), carefully place the breaded chicken in the pan. Fry until golden brown and crispy on one side, about 4–5 minutes, then flip and cook the other side until fully cooked. Remove and drain on a wire rack. Fry in batches to avoid overcrowding.

Step 6: Slice baguettes into 12 cm (5″) portions and cut open lengthwise. Spread a layer of reserved Caesar dressing inside each. Place a crispy chicken cutlet on top, followed by a generous amount of the dressed romaine salad. Sprinkle with extra Parmesan cheese. Close sandwiches and serve immediately, ideally with fries.

Tips & Variations

For extra flavor, marinate the chicken cutlets in a little lemon juice and garlic before breading.

Use homemade breadcrumbs for a fresher taste and better texture in the coating.

Swap out the French baguette for ciabatta or a soft sandwich roll for a different bread experience.

Add crispy bacon strips or sliced tomatoes for more layers of flavor.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, you can slice chicken breasts thinly and pound them to even thickness to mimic cutlets. This ensures quick cooking and tender results.

Is it possible to bake the chicken instead of frying?

Absolutely. Bake breaded chicken cutlets at 425°F (220°C) on a wire rack over a baking sheet for 20–25 minutes, flipping halfway through, until golden and cooked through.