Description
This Crispy Chicken Caesar Sandwich is the ultimate comfort food, combining juicy, seasoned fried chicken cutlets with a creamy homemade Caesar dressing, fresh romaine lettuce, and crusty French baguette. Perfectly balanced with crunchy panko and Parmesan coating, this sandwich delivers rich flavors and satisfying textures for a hearty meal everyone will love.
Ingredients
Scale
Caesar Dressing
- 1 cup full-fat mayonnaise
- 1/2 cup Greek yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 1/2 cup Parmesan cheese, grated
- 1 clove garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon sea salt
Chicken Cutlets
- 4 pieces chicken cutlets
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 2 large eggs
- 1 teaspoon salt
- 1 cup panko crumbs
- 1 cup breadcrumbs
- 1 tablespoon dried parsley
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
Sandwich Assembly
- 2 pieces French baguettes
- 2 cups chopped romaine hearts
Instructions
- Prepare the Caesar Dressing: In a medium bowl, whisk together the full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt until smooth and well combined. Set aside to allow flavors to meld.
- Season the Chicken Flour: In a shallow dish, combine the all-purpose flour with 1 teaspoon salt and smoked paprika. This mixture will season the chicken before dredging.
- Prepare the Egg Wash: Crack the two large eggs into a bowl, add 1 teaspoon salt, and beat until fully combined. This will help the breading adhere to the chicken.
- Mix the Breading: In another shallow bowl, combine panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan cheese, mixing thoroughly to distribute the seasonings evenly.
- Bread the Chicken Cutlets: Dredge each chicken cutlet first in the seasoned flour mixture, shaking off excess. Then dip into the egg wash, ensuring full coverage. Finally, press the chicken into the breadcrumb mixture, coating thoroughly on both sides. Set the breaded cutlets aside.
- Fry the Chicken Cutlets: Heat a generous amount of oil in a large skillet over medium heat. Once hot, carefully add the breaded chicken cutlets. Cook each side for about 6-7 minutes until golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Remove and drain on paper towels to absorb excess oil.
- Prepare Baguettes and Lettuce: Slice each French baguette lengthwise and lightly toast if desired. Rinse and chop the romaine hearts, then toss them lightly with a few spoonfuls of the prepared Caesar dressing for added flavor.
- Assemble the Sandwiches: Spread a generous amount of Caesar dressing on the baguette halves. Layer chopped romaine salad on the bottom half, top with the crispy fried chicken cutlets, and add extra dressing if preferred. Close the sandwiches with the top halves of the baguettes.
- Serve: Cut the sandwiches in half if desired and serve immediately while the chicken is still warm and crispy for the best taste and texture.
Notes
- For extra crispiness, press the breading firmly onto the chicken cutlets before frying.
- Use full-fat mayonnaise and Greek yogurt for a richer, creamier dressing.
- Ensure oil temperature is hot enough before frying to avoid greasy chicken.
- Leftover sandwiches can be wrapped tightly and refrigerated for up to 2 days; reheat the chicken in an oven to maintain crispiness.
- To reduce calories, consider baking the chicken cutlets at 400°F (200°C) for 20-25 minutes instead of frying.
