Description

A delicious and crispy chicken Caesar sandwich featuring golden fried chicken cutlets, creamy homemade Caesar dressing, fresh romaine, and Parmesan cheese, all nestled inside crusty French baguettes. This sandwich elevates the classic Caesar salad into a hearty, satisfying meal with a perfect balance of textures and flavors.

Ingredients

Scale

Caesar Dressing

½ cup full-fat mayonnaise
3 tablespoons Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons 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 (such as vegetable or canola oil)

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

Prepare Caesar Dressing: In a bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, minced garlic, black pepper, and sea salt until smooth. Set aside or refrigerate to let flavors meld.
Season Chicken Cutlets: Lightly season both sides of the chicken cutlets with sea salt and ground black pepper to taste.
Prepare Dredging Stations: In one shallow dish, combine the all-purpose flour, salt, and smoked paprika. In a second dish, beat the eggs with ¼ teaspoon salt. In a third dish, mix together panko crumbs, regular breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan cheese.
Dredge Chicken: One at a time, coat each chicken cutlet first in the flour mixture, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb mixture. Press breadcrumbs onto the chicken to adhere well.
Fry Chicken: Heat a generous amount of oil in a large skillet over medium-high heat. Once hot, fry the breaded chicken cutlets for about 3-4 minutes on each side or until golden brown and cooked through (internal temperature 165°F). Remove and drain on paper towels.
Prepare Baguettes: Slice the French baguettes lengthwise but not all the way through, creating a pocket for the sandwich. Optionally toast the bread lightly in the skillet or oven for extra crunch.
Assemble Sandwiches: Spread a generous amount of Caesar dressing on both sides of the baguette, layer with chopped romaine hearts, place the crispy chicken cutlets on top, and sprinkle with additional freshly grated Parmesan cheese.
Serve: Close the sandwiches, slice if desired, and serve immediately while warm for the best texture and flavor.

Notes

Note 1: Chicken cutlets can be purchased pre-sliced or you can slice thin chicken breasts horizontally to make cutlets yourself.
For extra flavor, marinate chicken cutlets briefly in some lemon juice, garlic, and herbs before dredging.
You can substitute the Greek yogurt with extra mayonnaise if preferred for a richer dressing.
To make this sandwich gluten free, use gluten-free flour and breadcrumbs and ensure Worcestershire sauce used is gluten-free.

Keywords: crispy chicken sandwich, Caesar dressing, fried chicken cutlets, panko crumbs, homemade sandwich, French baguette sandwich