Introduction

The Crispy Chicken Caesar Sandwich is a delicious twist on the classic Caesar salad. Featuring perfectly breaded, golden-fried chicken cutlets, creamy Caesar dressing, and fresh romaine, it’s a satisfying meal that’s perfect for lunch or dinner. This sandwich combines crunchy textures and tangy flavors for a truly tasty experience.

A sandwich with a crispy, golden-brown fried chicken fillet as the bottom layer, topped with fresh green lettuce coated in a creamy white dressing, and sprinkled with shredded white cheese. The sandwich is held together by a lightly toasted crusty bread roll with a golden crust and soft white inside. The sandwich sits on white parchment paper over a white marbled surface with some scattered shredded cheese around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
Breadcrumbs Mixture: ¾ cup panko crumbs, ¼ cup regular 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, extra freshly grated Parmesan cheese

Instructions

Step 1: Prepare the Caesar dressing by mixing all dressing ingredients in a bowl until smooth and creamy. Take 4-5 tablespoons of the dressing and toss it with the chopped romaine lettuce in a separate bowl. Cover both the salad and the remaining dressing and refrigerate separately until ready to use.
Step 2: Place the chicken cutlets on a cutting board. If they are uneven, gently pound them to an even thickness. Season both sides with sea salt and ground black pepper.
Step 3: Set up three shallow plates for breading: one with the flour mixture (flour, salt, smoked paprika), one with the whisked eggs and salt, and one with the breadcrumb mixture (panko, breadcrumbs, parsley, black pepper, salt, oregano, garlic powder, Parmesan).
Step 4: Heat oil in a frying pan over medium heat. Dredge each chicken cutlet in the flour, shaking off excess, dip into the egg mixture, then press firmly into the breadcrumb mixture until evenly coated.
Step 5: Once the oil is hot (test by dropping in breadcrumbs—they should sizzle), carefully fry the chicken cutlets. Cook for about 4-5 minutes per side until golden brown, crispy, and cooked through. Remove and drain on a wire rack. Fry in batches if needed to avoid overcrowding.
Step 6: Slice the baguettes into 12 cm (5 inch) portions and cut each open lengthwise. Spread a layer of the reserved Caesar dressing inside each baguette. Place a crispy chicken cutlet on top, add a generous portion of the dressed romaine, and sprinkle with extra Parmesan cheese. Close the sandwich and serve immediately.

Tips & Variations

For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
To prevent sogginess, toast the baguette lightly and assemble the sandwich just before serving.
Maintain oil temperature around 175-180°C (350-360°F) for even frying and a perfectly crispy crust.
If using whole chicken breasts or thighs, slice them in half horizontally and pound to even thickness before breading.

Storage

Store any leftover chicken cutlets in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 180°C (350°F) to maintain crispness. Because the sandwich includes fresh lettuce and dressing, it’s best to assemble right before serving to avoid sogginess.

How to Serve

A sandwich with a crusty light brown bread roll is shown, split open to reveal layers inside. The bottom layer is a golden brown crispy fried cutlet. On top of the cutlet is a fresh, green leafy lettuce mixed with a white creamy sauce. There are grated white cheese flakes scattered both on the lettuce and around the sandwich on a white marbled surface. Part of another sandwich is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of cutlets?

Yes, just slice the chicken breasts horizontally to create thinner cutlets and pound them to even thickness before breading.

How do I keep the breading crispy?

Maintain the oil temperature between 175-180°C (350-360°F) while frying, and drain cooked chicken on a wire rack instead of paper towels to avoid moisture buildup.