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Crispy Chicken Caesar Sandwich Recipe

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★★★★★

4.6 from 134 reviews

This Crispy Chicken Caesar Sandwich combines tender, juicy chicken cutlets coated in a flavorful, crunchy breadcrumb mixture, paired with a rich and tangy homemade Caesar dressing. Layered with crisp romaine lettuce and fresh Parmesan cheese, this sandwich offers a delightful twist on a classic Caesar salad served between slices of crusty French baguette.

Ingredients

Scale

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

  1. Prepare the Caesar Dressing: In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, freshly grated Parmesan cheese, minced garlic, black pepper, and a pinch of sea salt until smooth and creamy. Refrigerate until ready to use.
  2. Season the Chicken Cutlets: Lightly season both sides of the chicken cutlets with sea salt and ground black pepper to taste.
  3. Prepare Coating Mixtures: In one shallow bowl, mix the all-purpose flour, salt, and smoked paprika. In a second bowl, beat the eggs with ¼ teaspoon salt. In a third bowl, combine the panko crumbs, regular breadcrumbs, dried parsley, ground black pepper, sea salt, dried oregano, garlic powder, and freshly grated Parmesan cheese.
  4. Coat the Chicken: Dip each chicken cutlet first into the flour mixture, ensuring an even coat, then into the egg mixture, and finally into the breadcrumb mixture. Press breadcrumbs firmly onto the surface to ensure a crispy crust.
  5. Fry the Chicken Cutlets: Heat enough oil in a large skillet over medium heat for shallow frying. Once hot, carefully fry the breaded chicken cutlets for about 3-4 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove from oil and drain on paper towels.
  6. Prepare the Baguette: Slice the French baguette lengthwise. Optionally, lightly toast the bread for extra texture and warmth.
  7. Assemble the Sandwich: Spread a generous amount of Caesar dressing on the inside of the baguette. Layer chopped romaine hearts evenly over the dressing, then add the crispy chicken cutlets. Garnish with extra freshly grated Parmesan cheese. Close the sandwich, slice into portions, and serve immediately.

Notes

  • Note 1: Chicken cutlets are thinly pounded chicken breasts. If unavailable, use boneless, skinless chicken breasts and pound them to an even thinness for best results.
  • For an extra kick, add a dash of hot sauce to the Caesar dressing.
  • The sandwich is best enjoyed fresh to maintain the crispiness of the chicken and the crunch of the bread.
  • Oil temperature should be medium heat; too hot will burn breadcrumbs, too cool will make chicken greasy.
  • You can substitute the French baguette with ciabatta or sourdough bread for different textures.

Keywords: crispy chicken sandwich, Caesar dressing, fried chicken cutlets, panko breadcrumbs sandwich, chicken baguette sandwich

Find it online: https://busyrecipe.com/crispy-chicken-caesar-sandwich-recipe/