Description

This Crispy Chicken Caesar Sandwich is the perfect lunch option featuring tender, breaded chicken cutlets fried to golden perfection, topped with crisp romaine lettuce dressed in a creamy Caesar dressing, and served on fresh French baguettes. Combining classic Caesar flavors with a satisfying crunch, it’s a delightful twist on a favorite salad turned into a hearty sandwich.

Ingredients

Scale

Dressing

1 cup full-fat mayonnaise
1/2 cup Greek yogurt
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
1/2 cup Parmesan cheese, grated
2 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon sea salt

Chicken and Breading

2 pieces chicken cutlets (or pound chicken breasts)
1 cup vegetable oil (for frying)
1/2 cup all-purpose flour (or gluten-free flour)
1 cup panko breadcrumbs (or regular breadcrumbs)
2 large eggs, beaten
1 teaspoon seasonings (salt, smoked paprika, pepper, etc.)
Salt and black pepper for seasoning chicken

Sandwich Assembly

2 hearts romaine lettuce (or iceberg lettuce), chopped
2 pieces French baguettes (or ciabatta/sourdough)
Extra Parmesan cheese for topping (optional)

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Instructions

Preparation: Gather all ingredients and prep your workspace for assembling the sandwich starting with the dressing and breading stations.
Prepare the Dressing: In a bowl, thoroughly mix mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt until smooth. Set aside a portion of this dressing for spreading inside the sandwich later.
Toss the Romaine: Combine the chopped romaine lettuce with some of the prepared Caesar dressing, tossing gently to coat evenly. Refrigerate this dressed lettuce while you prepare the chicken to keep it crisp and chilled.
Pound the Chicken: Use a meat mallet to pound the chicken cutlets to an even thickness (about 1/2 inch) to ensure they cook uniformly. Season both sides with salt and black pepper.
Set Up Breading Station: Arrange three shallow dishes: one with flour mixed with salt and smoked paprika, a second with beaten eggs seasoned with salt, and a third with panko breadcrumbs combined with additional seasonings and grated Parmesan.
Fry the Chicken: Heat vegetable oil in a frying pan over medium heat. Dredge each chicken cutlet first in the flour mixture, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture. Fry each cutlet for 4-5 minutes per side until golden brown and cooked through. Remove from oil and drain on a wire rack to keep the crust crispy.
Assemble the Sandwich: Slice the baguettes horizontally and spread the reserved Caesar dressing inside. Layer each with a crispy chicken cutlet, followed by a generous topping of the dressed romaine lettuce. Sprinkle extra Parmesan cheese if desired.
Serve: Serve immediately to enjoy the perfect balance of crisp chicken, creamy dressing, and fresh lettuce on a crunchy baguette for the ultimate Caesar sandwich experience.

Notes

For a gluten-free version, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
To reduce calories, use light mayonnaise or reduce the amount of oil for frying by shallow frying or pan-searing.
Allow the fried chicken to drain well on a wire rack; this prevents sogginess and keeps the crust crispy.
Use fresh, crusty baguettes or sourdough for best texture contrast with the crunchy chicken.
Prepare the dressing ahead of time and refrigerate to enhance the flavors.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Lunch
Method: Frying
Cuisine: American