Crispy Chicken Caesar Sandwich

This Chicken Caesar Sandwich is everything I crave for a satisfying meal crunchy breaded chicken savory parmesan creamy Caesar dressing all tucked into a crusty baguette with crisp romaine. Every bite delivers a fresh and hearty flavor combination for an easy but extra special lunch or dinner.

I first whipped up this sandwich when I wanted something next level for movie night and now it is on repeat in my kitchen because the chicken is so crunchy and flavorful the leftovers never last.

Ingredients

• Full-fat mayonnaise: lends a creamy base that coats the lettuce beautifully use a high-quality real mayo for best texture
• Greek yogurt: brings lightness and a slight tang which balances out the mayo and makes the dressing feel less heavy go for the full-fat version
• Dijon mustard: adds a mild heat and sharpness try to use smooth Dijon for an even blend
• Worcestershire sauce: brings umami depth use a few drops of a good brand for real Caesar flavor
• Lemon juice: delivers that classic zing fresh squeezed is best for brightness
• Parmesan cheese: gives salty aged flavor and luxurious texture choose a chunk and grate it yourself if possible
• Garlic: infuses the dressing with its signature bite buy firm plump cloves and mince fresh for aroma
• Black pepper and sea salt: sharpen all the flavors use freshly cracked pepper and real sea salt for punch
• Chicken cutlets: provide the juicy filling pound evenly for tenderness buy high quality and fresh chicken
• All-purpose flour: ensures the breading sticks look for a fine powder with no clumping
• Smoked paprika: adds a whisper of smoky warmth use a Spanish style for best flavor
• Eggs: help the breadcrumbs adhere while adding a golden coat crack into a bowl and beat well before dipping
• Panko and breadcrumbs: give a double crunch use both for the crispiest result
• Dried parsley and oregano: add herbaceous notes dried herbs are just fine here
• Garlic powder: infuses the crumb layer with more flavor check for freshness so the aroma is strong
• More Grated Parmesan: in the crumb mix and for finishing brings nutty sharpness
• Romaine lettuce: stays crisp and refreshing choose tight heads with no wilt
• French baguette: brings chewy texture and sturdy structure pick a fresh loaf with a golden crust
• Oil for frying: makes the breading shatteringly crisp use a neutral oil with a high smoke point like canola or sunflower

Step-by-Step Instructions

Make the Caesar Dressing:

In a mixing bowl whisk together the mayonnaise Greek yogurt Dijon Worcestershire lemon juice Parmesan garlic black pepper and a pinch of salt until smooth and creamy The dressing should look thick and glossy Take four to five tablespoons of dressing and add to the chopped romaine lettuce in a separate bowl tossing to coat Cover and chill both the dressed lettuce and the remaining dressing

Prepare the Chicken:

Lay chicken cutlets on a board and check thickness If uneven gently pound with a meat mallet or rolling pin until they are the same thickness Sprinkle both sides with sea salt and ground black pepper so they are evenly seasoned

Set Up the Breading Station:

Line up three shallow plates On the first plate sift the flour salt and smoked paprika together to mix them smoothly On the second plate whisk the eggs with a pinch of salt so they become pale yellow and foamy On the third plate blend panko breadcrumbs dried parsley black pepper salt dried oregano garlic powder and grated Parmesan with your fingertips for even coverage

Bread the Chicken:

One at a time dredge each chicken cutlet in the flour mixture to create a dry underlayer Shake off extra flour Dip the floured chicken in the beaten eggs ensuring the whole surface is covered Finally press firmly into the breadcrumb mix so it sticks all over Place each breaded cutlet on a tray and repeat for all pieces

Fry the Chicken:

Heat a large frying pan with enough oil to come up halfway on the chicken Once tiny bread crumbs bubble and sizzle when placed in the oil you are ready Add chicken cutlets without crowding Fry undisturbed until deep golden on the first side about four to five minutes Flip gently and finish frying the second side to crispy brown and fully cooked Move the cooked chicken to a wire rack or paper towels to drain excess oil

Assemble the Sandwiches:

Slice baguettes into twelve centimeter portions and then open each lengthwise When ready to serve spread a nice layer of the reserved Caesar dressing onto each side of baguette Lay a hot crispy chicken cutlet on the bottom Add a big scoop of Caesar salad and sprinkle with extra Parmesan cheese Close the lid of the sandwich Gently press and cut as needed Serve hot with fresh fries

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My favorite part is how the extra Parmesan in both the dressing and the crumb layer adds so much savory bite I once made the whole dish with my nieces and nephews and the kitchen was full of laughter everyone wanted to help bread the chicken and sprinkle that final snowy layer of cheese

Storage Tips

For best flavor and texture assemble sandwiches right before eating Leftover fried chicken cutlets keep well on a cooling rack in the fridge covered lightly for up to two days Reheat in a hot oven to re-crisp and use fresh lettuce and bread when rebuilding Avoid freezing the complete sandwich as the lettuce and bread go soggy

Ingredient Substitutions

If you are out of panko use extra finely crushed cornflakes or more dry breadcrumbs For a lighter dressing swap half the mayonnaise for more Greek yogurt If you need gluten free use gluten free panko and flour The chicken can be swapped for firm baked tofu for a vegetarian take

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Serving Suggestions

Pair this sandwich with garlicky oven fries or crisp potato chips I love it with a cool sparkling lemonade or a cold apple cider For bigger gatherings serve mini versions as sliders Cut baguettes smaller and make a tray for parties

Cultural and Historical Context

The Caesar salad was invented in Mexico by Italian immigrant Caesar Cardini Nearly a century later it has become a staple in American kitchens Adding breaded chicken and a French style baguette takes this classic and gives it irresistible street food flair

Recipe FAQs

→ How can I keep the chicken cutlets extra crispy?

Allow the fried chicken to rest on a wire rack after cooking so excess oil drains away and the coating stays crunchy until assembly.

→ What bread is best for this sandwich?

A crusty French baguette gives the perfect balance of crunch and chew for holding the chicken and fillings securely.

→ Can I make the Caesar dressing ahead of time?

Yes, prepare the dressing in advance and refrigerate in an airtight container. Stir before using for consistency.

→ How do I prevent sogginess in the sandwich?

Assemble the sandwich just before serving and consider lightly toasting the baguette to keep everything crisp.

→ Is it possible to bake the chicken instead of frying?

For a lighter option, place breaded cutlets on a baking rack and bake in a preheated oven until golden and cooked through.