Description
This Crispy Chicken Caesar Sandwich combines tender, breaded chicken cutlets fried to golden perfection with a creamy Caesar dressing and fresh romaine lettuce, all nestled inside a crunchy French baguette. Perfectly seasoned with Parmesan and a blend of aromatic spices, this sandwich offers a delightful twist on classic Caesar salad for a hearty, satisfying meal.
Ingredients
Caesar Dressing
- ½ cup full-fat mayonnaise
- 3 tablespoon Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoon 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 garnish
Instructions
- Prepare the Caesar Dressing: In a bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and a pinch of sea salt. Stir until the mixture is smooth and creamy. Reserve about 4-5 tablespoons of this dressing for mixing with the lettuce. Cover and refrigerate both the remaining dressing and the dressed romaine separately.
- Prepare the Chicken Cutlets: Lay the chicken cutlets on a cutting board. Use a meat mallet or rolling pin to pound them gently and evenly if necessary. Season both sides with sea salt and ground black pepper to taste.
- Set up the Breading Station: Arrange three shallow plates: in the first plate, mix flour, salt, and smoked paprika; in the second, whisk the eggs with salt until well combined; in the third, combine panko crumbs, regular breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan cheese.
- Bread the Chicken: Heat oil in a frying pan over medium heat. For each cutlet, dredge in the flour mixture and shake off excess, dip into the egg mixture, then press firmly into the breadcrumb mixture to ensure full coverage. Repeat for all cutlets.
- Fry the Chicken Cutlets: Once the oil is hot (test by dropping a few breadcrumbs—they should sizzle), carefully place the breaded chicken cutlets into the pan without overcrowding. Fry for about 4-5 minutes per side or until golden brown and fully cooked through. Transfer cooked chicken to a wire rack to drain excess oil. Fry in batches if necessary.
- Prepare the Caesar Salad: Toss the reserved chopped romaine lettuce with the 4-5 tablespoons of Caesar dressing. Keep chilled until assembly.
- Assemble the Sandwiches: Slice the French baguettes into 12 cm (approximately 5-inch) portions and cut each lengthwise open. Spread a layer of the reserved Caesar dressing inside each baguette. Place one crispy chicken cutlet on the bottom half, top with a generous amount of the Caesar salad, and sprinkle with extra grated Parmesan cheese. Close the sandwich.
- Serve: Serve the sandwiches immediately, preferably with fries or your favorite side.
Notes
- Note 1: If using thicker chicken breasts, slice them into cutlets or pound them evenly for quick and even cooking.
- You can substitute regular mayonnaise for full-fat if preferred, but full-fat gives creamier dressing.
- For a spicier kick, add a pinch of cayenne pepper to the breadcrumb mix.
- Using a wire rack after frying helps keep the chicken crispy by allowing excess oil to drain away.
- These sandwiches are best served fresh to maintain crispness and flavor.
