Description

This Crispy Chicken Caesar Sandwich features perfectly breaded and fried chicken cutlets layered with creamy Caesar dressing and fresh romaine on a crusty French baguette. The homemade Caesar dressing combines tangy Greek yogurt, Parmesan, garlic, and lemon for a flavorful spread, making each bite crunchy, juicy, and satisfying. Ideal for a hearty lunch or casual dinner, these sandwiches are best served fresh with fries on the side.

Ingredients

Units Scale

Caesar Dressing

1/2 cup full-fat mayonnaise
3 tablespoons Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
1/4 cup Parmesan cheese, freshly grated
1-2 garlic cloves, minced
1/4 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

Flour Mixture

1/3 cup all-purpose flour
1/2 teaspoon salt
3/4 teaspoon smoked paprika

Egg Mixture

2 eggs
1/4 teaspoon salt

Breadcrumbs Mixture

3/4 cup panko crumbs
1/4 cup regular breadcrumbs
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
1/2 teaspoon dried oregano
1 teaspoon garlic powder
1/4 cup Parmesan cheese, freshly grated

Assembly

2 romaine hearts, chopped
1-2 French baguettes
Parmesan cheese, freshly grated for garnish

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Instructions

Prepare Caesar Dressing and Salad: In a bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan, minced garlic, black pepper, and a pinch of sea salt. Mix until smooth and creamy. Take 4-5 tablespoons of this dressing and toss it with the chopped romaine lettuce in a separate bowl. Cover and refrigerate both the dressing and the salad separately for later use.
Prepare Chicken Cutlets: Lay the chicken cutlets on a cutting board. If uneven, gently pound them using a meat mallet or rolling pin to even thickness. Season both sides with sea salt and ground black pepper to taste.
Set Up Breading Station: Arrange three shallow plates. In the first, mix flour, salt, and smoked paprika. In the second, whisk eggs with salt until 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. Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip into the egg mixture, and finally press firmly into the breadcrumb mixture ensuring full coating. Repeat for all cutlets.
Fry the Chicken: Once the oil is hot (about 175–180°C or 350–360°F), carefully place breaded chicken into the pan without overcrowding. Fry each side for 4-5 minutes until golden brown and fully cooked (internal temperature 75°C or 165°F). Remove and drain on a wire rack to remove excess oil.
Assemble the Sandwiches: Slice baguettes into 12 cm (5-inch) portions and cut each lengthwise. Spread a layer of reserved Caesar dressing on the bread, place a crispy chicken cutlet on top, add a generous serving of the dressed romaine salad, then sprinkle with extra grated Parmesan cheese. Close the sandwich and serve immediately with fries or your preferred side.

Notes

If starting with whole chicken thighs or breasts instead of pre-cut cutlets, slice them horizontally and pound to even thickness for uniform cooking.
To prevent sogginess, assemble sandwiches just before serving. Lightly toasting the baguette beforehand can add extra texture and help resist moisture.
Maintain oil temperature between 175–180°C (350–360°F) to ensure crispy, golden breading without burning. Use a thermometer if possible or test with a few breadcrumbs before frying.
The chicken is safely cooked when its internal temperature reaches 75°C (165°F).

Nutrition

Serving Size: 1 sandwich
Calories: 653 kcal
Sugar: 5 g
Sodium: 1562 mg
Fat: 28 g
Saturated Fat: 6 g
Unsaturated Fat: 19 g
Trans Fat: 0.1 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 51 g
Cholesterol: 192 mg