Description

This Easy Crispy Chicken Caesar Sandwich combines tender, perfectly seasoned chicken cutlets with a creamy, tangy Caesar dressing, crunchy romaine lettuce, and crispy breadcrumbs all layered inside a crusty French baguette. The homemade Caesar dressing is rich with Parmesan and garlic, complemented by smoked paprika-spiced breaded chicken fried to golden perfection. Ideal for a satisfying lunch or casual dinner, this sandwich blends classic Caesar salad flavors with crispy fried chicken for a delicious twist.

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 (vegetable or canola oil recommended)

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 topping

Instructions

Prepare the Caesar Dressing: In a bowl, whisk together the full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, freshly grated Parmesan cheese, minced garlic cloves, black pepper, and a pinch of sea salt until smooth and creamy. Set aside to allow flavors to meld.
Season the Chicken: Pat the chicken cutlets dry with paper towels. Season both sides generously with sea salt and ground black pepper to taste.
Set Up the Breading Station: 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 thoroughly.
Bread the Chicken: Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip into the beaten eggs, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
Fry the Chicken: Heat about ½ inch of oil in a large skillet over medium heat until shimmering. Fry the breaded chicken cutlets 3-4 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Transfer to a paper towel-lined plate to drain excess oil.
Prepare the Baguette and Lettuce: Slice the French baguettes lengthwise. Chop the romaine hearts finely to use as salad filling for the sandwich.
Assemble the Sandwiches: Spread a generous amount of Caesar dressing on both halves of the baguette. Layer with chopped romaine lettuce, then place the crispy chicken cutlets on top. Sprinkle additional freshly grated Parmesan cheese over the chicken for extra flavor.
Serve: Close the sandwich, slice into portions, and serve immediately while the chicken is warm and crispy.

Notes

For best results, use thin chicken cutlets about ¼ inch thick to ensure quick and even cooking.
You can substitute Greek yogurt with sour cream if desired for a tangier dressing variation.
Use fresh Parmesan cheese for both the dressing and breadcrumb mixture to enhance flavor.
Make sure oil is hot enough before frying to get a crispy crust without absorbing too much oil.
The sandwich is best enjoyed immediately to maintain the chicken’s crispiness.

Keywords: Chicken Caesar Sandwich, Crispy Chicken, Caesar Dressing, Fried Chicken Sandwich, Easy Lunch Recipes, Homemade Caesar Sauce