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Crispy Chicken Caesar Sandwich Recipe

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4.7 from 137 reviews

This Crispy Chicken Caesar Sandwich combines tender, well-seasoned fried chicken cutlets coated in a flavorful breadcrumb mixture with a creamy, tangy Caesar dressing made from mayonnaise, Greek yogurt, and fresh Parmesan. Paired with crunchy romaine lettuce and served on a fresh baguette, it’s a hearty and satisfying meal perfect for lunch or dinner.

Ingredients

Scale

Caesar Dressing

  • ½ cup full-fat mayonnaise
  • 3 tablespoon Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoon lemon juice
  • ¼ cup Parmesan cheese, freshly grated
  • 1-2 garlic cloves, minced
  • ¼ teaspoon black pepper
  • Pinch sea salt

Chicken

  • 5 chicken cutlets (see Note 1)
  • 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 Parmesan cheese, freshly grated

Assembly

  • 2 romaine hearts, chopped
  • 1-2 French baguettes
  • Parmesan cheese, freshly grated (for garnish)

Instructions

  1. Prepare Caesar Dressing: In a bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, freshly grated Parmesan, minced garlic, black pepper, and a pinch of sea salt. Whisk until smooth and refrigerate to meld flavors.
  2. Season Chicken Cutlets: Lightly season both sides of the chicken cutlets with sea salt and ground black pepper to taste, preparing them for breading.
  3. Mix Flour Mixture: In a shallow dish, mix together all-purpose flour, salt, and smoked paprika to create the first coating layer.
  4. Mix Egg Mixture: In a separate shallow bowl, beat the eggs and add ¼ teaspoon salt, whisking to combine.
  5. Prepare Breadcrumb Mixture: In another shallow dish, mix panko crumbs, regular breadcrumbs, dried parsley, ground black pepper, sea salt, dried oregano, garlic powder, and freshly grated Parmesan cheese thoroughly to form the crispy coating.
  6. Bread the Chicken: Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip into the egg mixture ensuring full coverage, and finally coat evenly with the breadcrumb mixture. Set aside on a plate.
  7. Fry the Chicken: Heat oil in a frying pan over medium heat. Once hot, fry each breaded cutlet for about 3-4 minutes per side or until golden brown and cooked through. Drain on paper towels to remove excess oil.
  8. Prepare Baguette and Romaine: Slice the French baguettes lengthwise. Chop the romaine hearts finely and toss them lightly with a bit of the Caesar dressing to dress.
  9. Assemble the Sandwich: Spread a generous amount of Caesar dressing on the baguette halves. Layer with the dressed romaine lettuce and place the crispy chicken cutlets on top. Garnish with freshly grated Parmesan cheese.
  10. Serve: Close the sandwich, cut into portions as desired, and serve immediately for the best crispiness and flavor.

Notes

  • Note 1: Chicken cutlets can be chicken breasts pounded thin or pre-cut cutlets purchased from the store.
  • For extra crispiness, double coat the chicken by repeating the egg and breadcrumb steps before frying.
  • Use fresh Parmesan for the best flavor in both the dressing and breadcrumb coating.
  • This sandwich is best enjoyed fresh but can be kept refrigerated for up to 1 day. Reheat in an oven or air fryer to maintain crispiness.

Find it online: https://amandafood.com/crispy-chicken-caesar-sandwich-recipe/