Crispy Chicken Caesar Sandwich (Print-Friendly Recipe)
Breaded chicken, Caesar dressing, romaine, and baguette make this satisfying sandwich a real crowd-pleaser.
# Ingredients List:
→ Caesar Dressing
01 -
1/2 cup full-fat mayonnaise
02 -
3 tablespoons Greek yogurt
03 -
1 teaspoon Dijon mustard
04 -
1 teaspoon Worcestershire sauce
05 -
2 tablespoons lemon juice
06 -
1/4 cup freshly grated Parmesan cheese
07 -
1 to 2 garlic cloves, minced
08 -
1/4 teaspoon ground black pepper
09 -
Pinch of sea salt
→ Chicken
10 -
5 chicken cutlets
11 -
Sea salt, to taste
12 -
Ground black pepper, to taste
13 -
Vegetable oil, for frying
→ Flour Mixture
14 -
1/3 cup all-purpose flour
15 -
1/2 teaspoon salt
16 -
3/4 teaspoon smoked paprika
→ Egg Mixture
17 -
2 large eggs
18 -
1/4 teaspoon salt
→ Breadcrumbs Mixture
19 -
3/4 cup panko breadcrumbs
20 -
1/4 cup fine breadcrumbs
21 -
1 teaspoon dried parsley
22 -
1/2 teaspoon ground black pepper
23 -
1/2 teaspoon sea salt
24 -
1/2 teaspoon dried oregano
25 -
1 teaspoon garlic powder
26 -
1/4 cup freshly grated Parmesan cheese
→ Assembly
27 -
2 romaine hearts, chopped
28 -
1 to 2 French baguettes
29 -
Freshly grated Parmesan cheese, for garnish
# How to Make It:
01 -
In a bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, minced garlic, black pepper, and sea salt until creamy. Combine 4 to 5 tablespoons of the dressing with chopped romaine in a medium bowl. Cover and refrigerate both the salad and remaining dressing separately.
02 -
If necessary, pound the chicken cutlets to an even thickness using a meat mallet or rolling pin. Season both sides with sea salt and ground black pepper.
03 -
Arrange three shallow plates: mix flour, salt, and smoked paprika in the first; beat eggs with salt in the second; and combine panko, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan in the third.
04 -
Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip in the beaten eggs, then firmly press into the breadcrumb mixture ensuring an even coating. Repeat for all cutlets.
05 -
Heat oil in a skillet over medium heat to 350-360°F. Fry cutlets in batches for 4 to 5 minutes per side, until golden brown and cooked through. Place on a wire rack to drain excess oil.
06 -
Cut baguettes into approximately 5-inch portions and slice each open lengthwise. Spread reserved Caesar dressing on the inside of each baguette, layer with fried chicken cutlet, top generously with dressed romaine salad, and sprinkle with extra Parmesan. Close the sandwich and serve immediately.
# Extra Information:
01 -
Assemble the sandwich just before serving to maintain crispness. Lightly toast the baguette for added texture.
02 -
Maintain oil temperature at 350-360°F while frying; overcrowding the pan lowers temperature and affects crispiness.
03 -
Ensure chicken is fully cooked by confirming an internal temperature of 165°F.