why make this recipe
The Crispy Chicken Caesar Sandwich is a delicious twist on a classic salad. It brings all the flavors of a Caesar salad into a tasty sandwich. Whether you’re looking for a quick lunch, a picnic treat, or a special dinner, this sandwich is easy to make and loved by all. The combination of crunchy chicken and fresh lettuce, topped with a creamy dressing, makes this meal satisfying and full of flavor.
how to make Crispy Chicken Caesar Sandwich
Ingredients
- ½ cup full-fat mayonnaise
- 3 tbsp Greek yogurt
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp lemon juice
- ¼ cup Parmesan cheese (freshly grated)
- 1-2 garlic cloves (minced)
- ¼ tsp black pepper
- Pinch sea salt
- 5 chicken cutlets (see note 1)
- 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 Parmesan cheese (freshly grated)
- 2 romaine hearts (chopped)
- 1-2 French baguettes
- Parmesan cheese (freshly grated)
Directions
- In a bowl, prepare the Caesar dressing by mixing the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and a pinch of sea salt. Stir until smooth and creamy.
- Take 4–5 tablespoons of this dressing and mix it with the chopped romaine lettuce in a medium bowl. Cover both the salad and the remaining dressing, then refrigerate them separately for later.
- Lay the chicken cutlets on a cutting board. If they are uneven in thickness, gently pound them to make them even. Sprinkle both sides with salt and ground black pepper.
- Set up a breading station with three shallow plates. In the first plate, mix the flour, salt, and smoked paprika. In the second plate, whisk the eggs with salt until combined. In the third plate, combine panko, breadcrumbs, dried parsley, black pepper, salt, dried oregano, garlic powder, and grated Parmesan cheese.
- Heat oil in a frying pan over medium heat. Take one chicken cutlet and dredge it in the flour mixture, shaking off any excess. Next, dip it into the eggs mixture, and finally press it firmly into the breadcrumb mix. Repeat for all cutlets.
- Once the oil is hot (test by dropping in a few breadcrumbs—they should sizzle), carefully place the chicken into the pan. Fry until golden brown on one side (about 4-5 minutes), then flip and cook the other side until crispy and fully cooked. Remove from the pan and place on a wire rack to drain excess oil. Fry in batches to avoid crowding.
- Slice the baguettes into 12 cm (5″) portions and cut each one open lengthwise. Spread a layer of the reserved Caesar dressing, place a crispy chicken cutlet on top, add a generous amount of the Caesar salad, and sprinkle with extra grated Parmesan. Close the sandwiches and serve immediately with fries.
how to serve Crispy Chicken Caesar Sandwich
Serve the Crispy Chicken Caesar Sandwich warm, fresh out of the pan, alongside some crispy fries or a light salad. You can also add extra toppings like sliced tomatoes or avocado if desired. This sandwich is great for lunch or dinner.
how to store Crispy Chicken Caesar Sandwich
If you have leftovers, store the sandwich components separately. Keep the crispy chicken in an airtight container in the fridge for up to 2 days. The Caesar dressing can also be stored in the fridge for later use. When you’re ready to enjoy, reheat the chicken in the oven to restore its crispiness before assembling your sandwich.
tips to make Crispy Chicken Caesar Sandwich
- Make sure to pound the chicken cutlets evenly for consistent cooking.
- You can use store-bought Caesar dressing if you’re short on time.
- Add some chopped herbs for extra freshness in the salad mix.
- For a spicier kick, sprinkle some crushed red pepper flakes into the dressing.
variation
For a lighter version, you can use grilled chicken instead of fried. You can also swap out the baguette for a whole wheat roll or lettuce wrap for a low-carb option.
FAQs
Can I make this sandwich gluten-free?
Yes! Use gluten-free breadcrumbs and a gluten-free baguette to make the sandwich gluten-free.
Can I prepare the dressing in advance?
Yes, you can make the Caesar dressing a day ahead and store it in the refrigerator. Just give it a good stir before using.
How do I ensure the chicken stays crispy?
After frying, place the chicken on a wire rack instead of paper towels. This helps to keep the bottom from getting soggy.
Crispy Chicken Caesar Sandwich
A delicious twist on the classic Caesar salad, this sandwich features crispy chicken, fresh romaine, and a creamy dressing, making it perfect for lunch, dinner, or picnics.
Ingredients
For the Caesar Dressing
- ½ cup full-fat mayonnaise
- 3 tbsp Greek yogurt
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp lemon juice
- ¼ cup Parmesan cheese (freshly grated)
- 1-2 cloves garlic (minced)
- ¼ tsp black pepper
- Pinch sea salt
For the Chicken and Breading
- 5 pieces chicken cutlets See note 1
- ⅓ cup all-purpose flour
- ½ tsp salt
- ¾ tsp smoked paprika
- 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 Parmesan cheese (freshly grated)
For Assembly
- 2 hearts romaine (chopped)
- 1-2 pieces French baguettes
- Parmesan cheese for topping (freshly grated)
Instructions
Prepare Caesar Dressing
- In a bowl, prepare the Caesar dressing by mixing the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and a pinch of sea salt. Stir until smooth and creamy.
Prepare Salad
- Take 4–5 tablespoons of this dressing and mix it with the chopped romaine lettuce in a medium bowl. Cover both the salad and the remaining dressing, then refrigerate them separately for later.
Prepare Chicken Cutlets
- Lay the chicken cutlets on a cutting board. If they are uneven in thickness, gently pound them to make them even. Sprinkle both sides with salt and ground black pepper.
- Set up a breading station with three shallow plates. In the first plate, mix the flour, salt, and smoked paprika. In the second plate, whisk the eggs with salt until combined. In the third plate, combine panko, breadcrumbs, dried parsley, black pepper, salt, dried oregano, garlic powder, and grated Parmesan cheese.
Fry Chicken Cutlets
- Heat oil in a frying pan over medium heat. Take one chicken cutlet and dredge it in the flour mixture, shaking off any excess. Next, dip it into the eggs mixture, and finally press it firmly into the breadcrumb mix. Repeat for all cutlets.
- Once the oil is hot (test by dropping in a few breadcrumbs—they should sizzle), carefully place the chicken into the pan. Fry until golden brown on one side (about 4-5 minutes), then flip and cook the other side until crispy and fully cooked. Remove from the pan and place on a wire rack to drain excess oil. Fry in batches to avoid crowding.
Assemble Sandwich
- Slice the baguettes into 12 cm (5″) portions and cut each one open lengthwise. Spread a layer of the reserved Caesar dressing, place a crispy chicken cutlet on top, add a generous amount of the Caesar salad, and sprinkle with extra grated Parmesan. Close the sandwiches and serve immediately with fries.
Notes
Store sandwich components separately. Crispy chicken can be kept in the fridge for up to 2 days. Reheat chicken in the oven to restore crispiness before assembling your sandwich.