Description

This Crispy Chicken Caesar Sandwich combines tender, breaded fried chicken cutlets with a tangy homemade Caesar dressing and fresh romaine lettuce, all layered inside a crusty French baguette. With a golden, crunchy exterior and a creamy, flavorful dressing, it’s a perfect satisfying meal ideal for lunch or dinner.

Ingredients

Scale

Caesar Dressing

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

Chicken Preparation

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

Breading Station

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)

Sandwich Assembly

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

Instructions

Prepare Caesar Dressing: In a bowl, mix mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt until smooth and creamy. Set aside.
Toss Romaine Lettuce: Combine 4–5 tablespoons of the Caesar dressing with chopped romaine lettuce. Cover and refrigerate separately from the remaining dressing for later use.
Prep Chicken Cutlets: Place chicken cutlets on a cutting board and gently pound to an even thickness if necessary. Season both sides with sea salt and ground black pepper to taste.
Set Up Breading Stations: Arrange three shallow plates – one with flour, salt, and smoked paprika; the second with whisked eggs and salt; the third with panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and Parmesan cheese mixed together.
Bread the Chicken: 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 mixture until evenly coated.
Fry the Chicken: Heat oil in a frying pan over medium heat. When hot (breadcrumbs should sizzle when dropped in), fry chicken cutlets in batches for 4-5 minutes per side until golden brown and fully cooked through. Remove and drain on a wire rack.
Slice Baguettes: Cut baguettes into approximately 12 cm (5 inch) sections and slice each lengthwise without cutting all the way through.
Assemble Sandwiches: Spread a layer of reserved Caesar dressing inside each baguette portion. Place a crispy chicken cutlet on top, followed by a generous amount of the dressed romaine lettuce. Sprinkle extra grated Parmesan cheese over the filling.
Serve: Close sandwiches tightly and serve immediately alongside fries or your favorite side.

Notes

Ensure chicken cutlets are pounded to uniform thickness for even cooking.
Do not overcrowd the frying pan to maintain oil temperature and crispy coating.
Using a wire rack after frying helps keep chicken crispy by allowing excess oil to drain.
The homemade Caesar dressing can be stored in the fridge for up to 3 days.
Substitute baguettes with ciabatta rolls for a different bread texture.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Sandwich
Method: Frying
Cuisine: American

Keywords: Crispy chicken sandwich, Caesar dressing, breaded chicken, homemade Caesar sandwich, fried chicken cutlet sandwich