Crispy Chicken Caesar Sandwich (Print-Friendly Version)

Golden chicken cutlets, creamy Caesar dressing, and fresh romaine layered on crusty baguette for a hearty meal.

# What You’ll Need to Make This:

→ Caesar Dressing

01 - 120 ml full-fat mayonnaise
02 - 45 g Greek yogurt
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon Worcestershire sauce
05 - 30 ml lemon juice
06 - 25 g Parmesan cheese, freshly grated
07 - 1–2 garlic cloves, minced
08 - 0.25 teaspoon ground black pepper
09 - Pinch of sea salt

→ Chicken

10 - 5 chicken cutlets
11 - Sea salt, to taste
12 - Ground black pepper, to taste
13 - Vegetable oil for frying

→ Flour Mixture

14 - 45 g all-purpose flour
15 - 0.5 teaspoon salt
16 - 0.75 teaspoon smoked paprika

→ Egg Mixture

17 - 2 eggs
18 - 0.25 teaspoon salt

→ Breadcrumb Mixture

19 - 50 g panko breadcrumbs
20 - 25 g breadcrumbs
21 - 1 teaspoon dried parsley
22 - 0.5 teaspoon ground black pepper
23 - 0.5 teaspoon sea salt
24 - 0.5 teaspoon dried oregano
25 - 1 teaspoon garlic powder
26 - 25 g Parmesan cheese, freshly grated

→ Assembly

27 - 2 romaine lettuce hearts, chopped
28 - 1–2 French baguettes
29 - Parmesan cheese, freshly grated, for garnish

# How to Prepare:

01 - In a bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan, minced garlic, black pepper, and a pinch of sea salt until completely smooth. Reserve 4–5 tablespoons for mixing with the chopped romaine. Cover and refrigerate both the salad and remaining dressing separately until ready to use.
02 - Place chicken cutlets on a board. If needed, pound to an even thickness using a meat mallet or rolling pin. Season both sides with sea salt and ground black pepper.
03 - Prepare three shallow plates: one with flour, salt, and smoked paprika; another with beaten eggs and salt; and a third with panko, breadcrumbs, parsley, black pepper, sea salt, oregano, garlic powder, and grated Parmesan, mixed thoroughly.
04 - Dredge each chicken cutlet in the flour mixture, shaking off excess, then dip in the egg mixture, and finally press into the breadcrumb mixture until evenly coated. Repeat for all cutlets.
05 - Heat oil in a frying pan over medium heat to 175–180°C. Fry breaded chicken cutlets in batches without overcrowding. Cook for about 4–5 minutes per side, or until golden, crisp, and internal temperature reaches 75°C. Transfer to a wire rack to drain excess oil.
06 - Slice baguettes into 12 cm portions and halve lengthwise. In a bowl, toss chopped romaine lettuce with reserved Caesar dressing until evenly coated.
07 - Spread extra Caesar dressing on each baguette base. Place a crispy chicken cutlet on top, followed by a generous layer of Caesar-dressed romaine. Sprinkle with additional grated Parmesan, close the sandwich, and serve immediately.

# Extra Tips:

01 - For best results, assemble sandwiches immediately before serving to preserve crispness and prevent sogginess.
02 - Maintain oil temperature at 175–180°C to ensure the breading crisps without burning and the chicken cooks through evenly.
03 - Begin with whole chicken thighs or breasts if cutlets are unavailable, slicing them horizontally and pounding to uniform thickness.
04 - Lightly toasting the baguette adds extra texture and helps prevent softening from the dressing.

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