Description
This Crispy Chicken Caesar Sandwich combines tender, perfectly breaded chicken cutlets fried to golden perfection with a creamy homemade Caesar dressing and fresh romaine lettuce, all nestled inside a crusty French baguette. It’s a satisfying and flavorful sandwich that elevates the classic Caesar salad experience into a handheld delight, ideal for lunch or a casual dinner.
Ingredients
Units
Scale
Caesar Dressing
- 1/2 cup full-fat mayonnaise
- 3 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons lemon juice
- 1/4 cup Parmesan cheese, freshly grated
- 1-2 garlic cloves, minced
- 1/4 teaspoon black pepper
- Pinch of sea salt
Chicken
- 5 chicken cutlets (see note 1)
- Sea salt, to taste
- Ground black pepper, to taste
- Oil for frying (vegetable or canola oil preferred)
Flour Mixture
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon smoked paprika
Egg Mixture
- 2 eggs
- 1/4 teaspoon salt
Breadcrumbs Mixture
- 3/4 cup panko crumbs
- 1/4 cup breadcrumbs
- 1 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/4 cup Parmesan cheese, freshly grated
Assembly
- 2 romaine hearts, chopped
- 1-2 French baguettes
- Parmesan cheese, freshly grated (for garnish)
Instructions
- Prepare Caesar Dressing and Salad: In a bowl, mix all Caesar dressing ingredients until smooth and creamy. Take 4 to 5 tablespoons of the dressing and toss it with the chopped romaine lettuce in a separate bowl. Cover both the dressing and salad separately and refrigerate until ready to assemble.
- Prepare the Chicken Cutlets: Place chicken cutlets on a cutting board. Pound them gently with a meat mallet or rolling pin to ensure even thickness. Season both sides evenly with sea salt and ground black pepper.
- Set Up Breading Station: Arrange three shallow dishes. In the first, combine flour, salt, and smoked paprika. In the second, whisk the eggs with salt until fully incorporated. In the third, mix panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and Parmesan cheese.
- Bread the Chicken: Heat oil in a frying pan over medium heat. For each cutlet, dredge in the flour mixture shaking off excess, then dip into the egg mixture, and finally press into the breadcrumb mixture to coat completely. Repeat for all cutlets.
- Fry the Chicken: Once the oil is hot (around 175–180°C or 350–360°F), carefully place cutlets into the pan without overcrowding. Fry each side for 4–5 minutes until golden brown and cooked through, reaching an internal temperature of 75°C (165°F). Remove and place on a wire rack to drain excess oil.
- Assemble the Sandwiches: Slice the baguettes into 12 cm (5-inch) portions and cut lengthwise. Spread a layer of the reserved Caesar dressing inside each baguette, then add a crispy chicken cutlet, followed by a generous amount of dressed romaine lettuce. Sprinkle extra grated Parmesan on top. Close the sandwiches and serve immediately with fries or your favorite side.
Notes
- If using whole chicken thighs or breasts, slice them horizontally and pound to even thickness before breading.
- To prevent sogginess, assemble sandwiches only just before serving. Optionally, lightly toast the baguette for extra crunch.
- Maintain oil temperature between 175–180°C (350–360°F) to avoid burning breading or undercooking chicken; thermometer recommended.
- Chicken is safely cooked when internal temperature reaches 75°C (165°F).
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 150 mg
