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Crispy Chicken Caesar Sandwiches

These Crispy Chicken Caesar Sandwiches are a delightful twist on a classic dish, combining crunchy fried chicken with fresh Caesar salad in a baguette, perfect for lunch or dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Sandwich
Calories: 600
Ingredients Method Notes

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 pinch sea salt
For the Chicken
  • 5 pieces chicken cutlets See note 1
  • Sea salt to taste Sea salt
  • Ground black pepper to taste Ground black pepper
  • Oil for frying Oil
  • ⅓ cup all-purpose flour
  • ½ tsp salt
  • ¾ tsp smoked paprika
  • 2 pieces 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)
For Assembly
  • 2 hearts romaine (chopped)
  • 1-2 pieces French baguettes
  • Parmesan cheese for serving Parmesan cheese (freshly grated)

Method
 

Preparation of Dressing and Salad
  1. In a bowl, prepare the Caesar dressing by mixing all dressing ingredients. Stir until smooth and creamy.
  2. Take 4–5 tablespoons of this dressing and mix it with the chopped romaine lettuce in a medium bowl.
  3. Cover both the salad and the remaining dressing and refrigerate both components separately for later.
Prepare Chicken
  1. Lay the chicken cutlets on a cutting board. If they are uneven in thickness, gently pound them to make them even.
  2. Sprinkle both sides with salt and ground black pepper.
  3. Set up a breading station with three shallow plates: mix flour, salt, and smoked paprika in the first plate, whisk eggs with salt in the second, and mix panko, breadcrumbs, dried parsley, black pepper, salt, dried oregano, garlic powder, and Parmesan cheese in the third.
Cooking
  1. Heat oil in a frying pan over medium heat.
  2. Dredge one chicken cutlet in the flour mixture, shake off excess, dip into the egg mixture, then press firmly into the breadcrumb mix. Repeat for all cutlets.
  3. Once the oil is hot, carefully place the chicken into the pan. Fry until golden brown on one side, then flip and cook the other side until crispy and fully cooked (about 4-5 minutes per side). Remove and place on a wire rack to drain excess oil.
  4. Fry in batches to avoid overcrowding the pan.
Assembling the Sandwiches
  1. Slice the baguettes into 5" portions and cut each open lengthwise.
  2. Spread a layer of the reserved Caesar dressing, place a crispy chicken cutlet on top, followed by a generous amount of Caesar salad.
  3. Sprinkle with extra grated Parmesan cheese, close the sandwiches, and serve immediately with fries.

Notes

If you have leftovers, store the components separately. Keep the chicken in an airtight container in the fridge for up to 2 days. The Caesar dressing can be stored in the fridge for about a week. Reheat the chicken in the oven to keep it crispy before assembling the sandwich. Make sure the oil is at the right temperature before frying for crispy results. Don't overcrowd the pan while frying.