Go Back
–+ servings
Crispy Chicken Caesar Sandwich

Crispy Chicken Caesar Sandwich That Will Wow Your Taste Buds

This Crispy Chicken Caesar Sandwich combines crispy fried chicken, fresh romaine, and creamy dressing in a delightful baguette for an unforgettable meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Caesar 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 freshly grated Parmesan substitute with Grana Padano if desired
  • 2 cloves garlic minced
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
Chicken Cutlets
  • 4 pieces chicken cutlets
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 cups oil for frying high smoke point oil, like vegetable or canola
Flour Mixture
  • 1 cup all-purpose flour gluten-free flour can be used
  • 1/2 teaspoon salt
  • 1 teaspoon smoked paprika
Egg Mixture
  • 2 large eggs well whisked
  • 1 pinch salt
Breadcrumbs Mixture
  • 1 cup panko crumbs
  • 1 cup breadcrumbs
  • 1 tablespoon dried parsley
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 cup freshly grated Parmesan
Assembly
  • 2 cups romaine hearts chopped
  • 2 pieces French baguettes toasted

Equipment

  • medium bowl
  • Large mixing bowl
  • shallow bowls
  • Skillet
  • Plate
  • Whisk
  • plastic wrap
  • Airtight Container

Method
 

Preparation
  1. In a medium bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, minced garlic, black pepper, and sea salt. Whisk until smooth and creamy. Reserve some dressing for sandwich assembly.
  2. Wash and chop romaine hearts, toss with reserved Caesar dressing until coated.
  3. Pound chicken cutlets to even thickness, season with sea salt and ground black pepper. Set up breading station with flour mixture, egg wash, and breadcrumb mixture.
  4. Dredge each seasoned cutlet in flour mixture, dip in eggs, then coat in breadcrumbs, pressing gently to adhere.
  5. Heat oil in a skillet over medium heat, around 350°F. Fry chicken cutlets in batches for 4-5 minutes per side until golden brown. Drain on paper towels.
  6. Slice French baguettes lengthwise, spread reserved Caesar dressing on both sides. Layer with crispy chicken and dressed romaine. Close sandwich and serve immediately.
  7. Serve with crispy French fries, potato wedges, or a fresh side salad for a complete meal.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 1200mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Maintain oil temperature to avoid greasy cutlets. Assemble just before serving for best texture.

Tried this recipe?

Let us know how it was!