Crispy Chicken Caesar Sandwich for Cozy Winter Lunches
Sink your teeth into this Crispy Chicken Caesar Sandwich, perfect for cozy winter lunches. Featuring golden fried chicken cutlets, crisp romaine lettuce tossed in creamy Caesar dressing, all served on a crusty baguette. This sandwich is crunchy, creamy, and absolutely irresistible—ideal for a satisfying lunch or an easy dinner!
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 4 sandwiches 1x
- Category: Sandwiches
- Method: Frying
- Cuisine: American
Ingredients
Scale
Caesar Dressing:
- 1/4 cup mayonnaise
- 2 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce (or substitute with soy sauce/fish sauce)
- 1 clove fresh garlic, minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons freshly grated Parmesan cheese
Salad:
- 2 cups romaine lettuce, chopped
Chicken Cutlets:
- 4 boneless skinless chicken breasts or thighs, sliced horizontally (to create cutlets)
- Salt and pepper, to season
Dredging Station:
- 1/2 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 large eggs, beaten with a pinch of salt
- 3/4 cup panko crumbs
- 1/4 cup bread crumbs
- 1 tablespoon dried parsley
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 cup freshly grated Parmesan cheese (or Grana Padano)
Bread:
- 1 French baguette (or ciabatta rolls, sourdough, whole grain buns, or brioche bun)
Other:
- Oil for frying (such as vegetable or canola oil)
- Shredded Parmesan cheese, for garnish
Instructions
- Make the Caesar Dressing: Whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, Worcestershire sauce, minced garlic, sea salt, black pepper, and freshly grated Parmesan cheese until smooth and creamy. Set aside.
- Toss the Salad: In a mixing bowl, combine chopped romaine lettuce with 4 to 5 tablespoons of the prepared Caesar dressing. Toss well to coat the leaves evenly. Chill the salad along with the remaining dressing in the refrigerator until ready to assemble.
- Prepare Chicken: Pound chicken fillets to an even thickness using a meat mallet or rolling pin to ensure uniform cooking. Season both sides generously with salt and pepper.
- Set Up Dredging Station: Prepare three shallow bowls: Bowl 1 with flour, smoked paprika, and salt; Bowl 2 with beaten eggs and a pinch of salt; Bowl 3 with panko crumbs, bread crumbs, dried parsley, black pepper, oregano, garlic powder, and freshly grated Parmesan cheese.
- Bread the Chicken: Dredge each chicken cutlet first in the seasoned flour mixture, shaking off excess. Then dip into the egg wash, followed by pressing into the breadcrumb mixture to coat thoroughly on both sides.
- Fry the Chicken: Heat oil in a skillet over medium-high heat until shimmering. Fry the breaded chicken cutlets for 3 to 4 minutes per side or until golden brown and crispy. Remove and drain on a wire rack or paper towels to remove excess oil.
- Assemble Sandwich: Slice the baguette lengthwise and spread a generous layer of Caesar dressing on the bread. Layer fried chicken cutlets, top with the romaine salad, and sprinkle shredded Parmesan cheese on top. Serve immediately to enjoy the sandwich at its crispiest and freshest.
Notes
- Skip the panko crumbs for a softer crust, though you’ll lose some of the extra crunch.
- Substitute iceberg lettuce for romaine lettuce if preferred or unavailable.
- For a lighter option, bake the chicken cutlets at 400°F (200°C) for 15-20 minutes, flipping halfway through instead of frying.
- A buttered brioche bun makes a delicious alternative to the French baguette for assembling the sandwich.