Description
A delicious Crispy Chicken Caesar Sandwich featuring tender fried chicken cutlets coated in a flavorful breadcrumb mix, paired with crisp romaine lettuce and a creamy homemade Caesar dressing, all served in a fresh French baguette. Perfect for a satisfying lunch or dinner craving.
Ingredients
Units
Scale
Caesar Dressing
- 1/2 cup full-fat mayonnaise
- 3 tablespoon Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoon lemon juice
- 1/4 cup Parmesan cheese, freshly grated
- 1-2 garlic cloves, minced
- 1/4 teaspoon black pepper
- Pinch sea salt
Chicken
- 5 chicken cutlets (see note 1)
- Sea salt, to taste
- Ground black pepper, to taste
- Oil for frying (vegetable or canola oil recommended)
Flour Mixture
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon smoked paprika
Egg Mixture
- 2 eggs
- 1/4 teaspoon salt
Breadcrumb Mixture
- 3/4 cup panko crumbs
- 1/4 cup breadcrumbs
- 1 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/4 cup Parmesan cheese, freshly grated
Assembly
- 2 romaine hearts, chopped
- 1-2 French baguettes
- Parmesan cheese, freshly grated for garnish
Instructions
- Prepare Caesar Dressing and Salad: In a bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt. Stir until the dressing is smooth and creamy. Mix 4–5 tablespoons of this dressing with the chopped romaine lettuce and refrigerate both the salad and remaining dressing separately to keep fresh.
- Prepare the Chicken: Place the chicken cutlets on a flat surface and pound gently if uneven in thickness using a meat mallet or rolling pin to ensure uniform cooking. Season both sides with salt and ground black pepper.
- Set up Breading Station: Arrange three shallow dishes – first with flour, salt, and smoked paprika; second with whisked eggs and salt; third with a mixture of panko, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan.
- Bread the Chicken: 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, ensuring full coating. Repeat for all cutlets.
- Fry the Chicken: Once oil reaches about 175–180°C (350–360°F), carefully place chicken cutlets in the pan. Fry each side for 4-5 minutes until golden brown and crispy; chicken should reach an internal temperature of 75°C (165°F). Do not overcrowd the pan; fry in batches if necessary. Drain on a wire rack to remove excess oil.
- Assemble the Sandwiches: Slice the baguettes into 5-inch portions and cut lengthwise. Spread a layer of reserved Caesar dressing on the baguette, place a crispy chicken cutlet atop, then add a generous amount of the dressed romaine lettuce. Sprinkle extra grated Parmesan cheese on top, close the sandwich, and serve immediately, optionally paired with fries.
Notes
- If using whole chicken thighs or breasts rather than pre-cut cutlets, slice them in half horizontally and pound to an even thickness for consistent cooking.
- To prevent sogginess, assemble sandwiches just before serving. Consider lightly toasting the baguette for added texture and flavor.
- Maintain the oil temperature at 175–180°C (350–360°F) during frying to ensure crispy coating without burning; overheating will burn breading before chicken is cooked, underheating results in soggy coating.
- Check doneness by the internal temperature of 75°C (165°F) to ensure the chicken is safely cooked through.
Nutrition
- Serving Size: 1 sandwich
- Calories: 653 kcal
- Sugar: 5 g
- Sodium: 1562 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.1 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 51 g
- Cholesterol: 192 mg
