Print

Crispy Chicken Caesar Sandwich

A comforting sandwich filled with crunchy chicken cutlets and creamy Caesar dressing, perfect for lunch or dinner.

Ingredients

Scale
  • ½ cup full-fat mayonnaise
  • 3 tbsp Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 tbsp lemon juice
  • ¼ cup freshly grated Parmesan cheese
  • 12 garlic cloves (minced)
  • ¼ tsp black pepper
  • Pinch sea salt
  • 5 chicken cutlets
  • Sea salt (to taste)
  • Ground black pepper (to taste)
  • Oil (for frying)
  • ⅓ cup all-purpose flour
  • ½ tsp salt
  • ¾ tsp smoked paprika
  • 2 eggs
  • ¼ tsp salt
  • ¾ cup panko crumbs
  • ¼ cup breadcrumbs
  • 1 tsp dried parsley
  • ½ tsp ground black pepper
  • ½ tsp sea salt
  • ½ tsp dried oregano
  • 1 tsp garlic powder
  • ¼ cup freshly grated Parmesan cheese
  • 2 romaine hearts (chopped)
  • 12 French baguettes
  • Additional freshly grated Parmesan cheese

Instructions

  1. Make the Dressing: Whisk together the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, minced garlic, black pepper, and sea salt. Mix with chopped romaine lettuce and refrigerate both separately.
  2. Prepare the Chicken: Pound the chicken cutlets to an even thickness and season with salt and pepper.
  3. Set Up Breading Station: Prepare three plates—mix flour with paprika in the first, whisk eggs in the second, and combine breadcrumbs with herbs and cheese in the third.
  4. Heat the Oil: Heat oil in a frying pan over medium heat. Test with breadcrumbs.
  5. Bread the Chicken: Dredge chicken in flour, then dip in egg, and coat with breadcrumb mix.
  6. Fry the Chicken: Fry chicken for 4-5 minutes on each side until golden brown, then drain on a wire rack.
  7. Assemble the Sandwich: Slice the baguettes, spread dressing inside, add fried chicken, layer salad, and top with extra Parmesan. Serve immediately.

Notes

Breading the chicken firmly will yield extra crunch. Use fresh baguettes for best texture.

Nutrition