Introduction

This Crispy Chicken Caesar Sandwich combines tender, breaded chicken cutlets with a zesty homemade Caesar dressing and fresh romaine lettuce. Perfectly crunchy and flavorful, it offers a delicious twist on a classic salad served between crusty baguette slices. It’s a satisfying meal ideal for lunch or a casual dinner.

A sandwich is shown with three main layers inside a crusty baguette that is golden brown and textured. The bottom layer is a light, soft bread base, topped by a thick, crispy, deep golden brown fried patty with irregular crunchy texture. Above it is a layer of fresh, bright green leafy lettuce covered in a creamy white sauce with some shredded cheese sprinkled on top. The sandwich sits on a white marbled surface, lightly scattered with small bits of lettuce and cheese. In the background, there is a blurred second sandwich and a wooden bowl, all against a deep blue backdrop. Photo taken with an iphone --ar 4:5 --v 7

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
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, for topping)

Instructions

Step 1: Prepare the Caesar dressing by mixing mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt in a bowl until smooth. Reserve 4–5 tablespoons of this dressing to mix with the chopped romaine lettuce. Cover both the salad and remaining dressing and refrigerate separately.
Step 2: Place the chicken cutlets on a cutting board. If uneven in thickness, gently pound them using a meat mallet or rolling pin. Season both sides with sea salt and ground black pepper.
Step 3: Set up a breading station with three shallow plates. In the first plate, combine flour, salt, and smoked paprika. In the second, whisk eggs with salt. In the third, mix panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan cheese.
Step 4: Heat oil in a frying pan over medium heat. Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip into the egg mixture, and finally press firmly into the breadcrumb mixture to coat evenly. Repeat for all cutlets.
Step 5: When the oil is hot (test by dropping in a few breadcrumbs – if they sizzle, the oil is ready), carefully fry the chicken cutlets. Cook until golden brown on one side, about 4-5 minutes, then flip and cook the other side until fully cooked and crispy. Remove and drain on a wire rack. Fry in batches without overcrowding the pan.
Step 6: Slice the baguettes into 12 cm (5″) portions and cut each portion lengthwise. Spread a layer of the reserved Caesar dressing inside. Place a crispy chicken cutlet on the bottom half, top with the dressed romaine lettuce, and sprinkle with extra grated Parmesan cheese. Close the sandwich and serve immediately, ideally with fries.

Tips & Variations

For extra crunch, use a mix of panko and seasoned breadcrumbs in the coating.
Substitute chicken cutlets with turkey cutlets or firm tofu for a variation.
Use freshly squeezed lemon juice in the dressing for the best bright flavor.
To add a smoky touch, sprinkle a little smoked paprika on the chicken before frying.
For a spicy kick, add a pinch of cayenne pepper to the breadcrumb mixture.

Storage

Store leftover chicken cutlets and dressing separately in airtight containers in the refrigerator for up to 2 days. The sandwiches are best assembled fresh to keep the bread from becoming soggy. Reheat the chicken cutlets in a hot oven or skillet to maintain crispiness before serving again.

How to Serve

A close-up view of an open sandwich on a white marbled surface, with a piece of crusty bread as the base. On top of the bread is a thick, golden-brown, crispy breaded chicken cutlet, covered by fresh green lettuce coated in creamy white dressing, with some grated white cheese sprinkled over the lettuce and a few pieces scattered around the sandwich. The background has a soft focus showing part of the white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the Caesar dressing in advance?

Yes, the Caesar dressing can be made up to 2 days ahead and stored in the refrigerator. This allows the flavors to meld nicely. Just stir well before using.

What if I don’t have chicken cutlets?

You can use boneless, skinless chicken breasts instead. Slice them horizontally to create thinner pieces, then pound them to even thickness before breading and frying.