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Crispy Chicken Caesar Sandwich

Crispy Chicken Caesar Sandwich

This Crispy Chicken Caesar Sandwich features golden-fried chicken cutlets with a Parmesan crust, tossed romaine in creamy homemade Caesar dressing, and all layered inside a toasted baguette. It's a handheld upgrade of your favorite salad — crunchy, creamy, and full of flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 sandwiches
Course: Main Course
Cuisine: American Comfort Food
Calories: 653
Ingredients Equipment Method Notes

Ingredients
  

Caesar Dressing
  • 0.5 cup full-fat mayonnaise
  • 3 Tbsp Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 Tbsp lemon juice
  • 0.25 cup Parmesan cheese freshly grated
  • 1 garlic clove minced, or 2 if preferred
  • 0.25 tsp black pepper
  • sea salt pinch
Chicken Cutlets
  • 5 chicken cutlets or pounded breasts/thighs
  • sea salt to taste
  • black pepper to taste
  • oil for frying
Flour Mixture
  • 0.33 cup all-purpose flour
  • 0.5 tsp salt
  • 0.75 tsp smoked paprika
Egg Mixture
  • 2 eggs whisked
  • 0.25 tsp salt
Breadcrumb Mixture
  • 0.75 cup panko breadcrumbs
  • 0.25 cup plain breadcrumbs
  • 1 tsp dried parsley
  • 0.5 tsp black pepper
  • 0.5 tsp sea salt
  • 0.5 tsp dried oregano
  • 1 tsp garlic powder
  • 0.25 cup Parmesan cheese freshly grated
Assembly
  • 2 romaine hearts chopped
  • 1–2 French baguettes or ciabatta/sourdough
  • Parmesan cheese extra for topping

Equipment

  • Skillet
  • Wire Rack
  • Mixing Bowls
  • Meat Mallet
  • Tongs

Method
 

  1. Mix all Caesar dressing ingredients in a bowl until smooth. Chill. Toss 4–5 tbsp with chopped romaine in a separate bowl. Chill both.
  2. Season chicken with salt and pepper. Set up a breading station with flour mix, egg wash, and breadcrumb coating.
  3. Dredge each cutlet in flour, dip in egg, then press into breadcrumbs. Make sure coating sticks evenly.
  4. Heat oil in skillet to 175–180°C (350–360°F). Fry cutlets for 4–5 minutes per side until golden and fully cooked. Rest on wire rack.
  5. Toast baguette slices. Rub with garlic if desired. Spread dressing, layer chicken, dressed romaine, and extra Parmesan. Close and serve warm.

Notes

For best crunch, assemble sandwiches just before serving. To make ahead, store components separately. Freeze cooked or raw breaded chicken for quick use later.