Crispy Chicken Caesar Sandwich (Print Version)
Golden-fried chicken cutlets with creamy Caesar dressing, crisp romaine and fresh Parmesan on a baguette for the ultimate sandwich experience.
# Ingredients:
→ Caesar Dressing
01 -
½ cup full-fat mayonnaise
02 -
3 tablespoons Greek yogurt
03 -
1 teaspoon Dijon mustard
04 -
1 teaspoon Worcestershire sauce
05 -
2 tablespoons lemon juice
06 -
¼ cup Parmesan cheese, freshly grated
07 -
1–2 garlic cloves, minced
08 -
¼ teaspoon black pepper
09 -
Pinch of sea salt
→ Chicken
10 -
5 chicken cutlets
11 -
Sea salt to taste
12 -
Ground black pepper to taste
13 -
Oil for frying
→ Flour Mixture
14 -
⅓ cup all-purpose flour
15 -
½ teaspoon salt
16 -
¾ teaspoon smoked paprika
→ Egg Mixture
17 -
2 eggs
18 -
¼ teaspoon salt
→ Breadcrumbs Mixture
19 -
¾ cup panko breadcrumbs
20 -
¼ cup breadcrumbs
21 -
1 teaspoon dried parsley
22 -
½ teaspoon ground black pepper
23 -
½ teaspoon sea salt
24 -
½ teaspoon dried oregano
25 -
1 teaspoon garlic powder
26 -
¼ cup Parmesan cheese, freshly grated
→ Assembly
27 -
2 romaine hearts, chopped
28 -
1–2 French baguettes
29 -
Parmesan cheese, freshly grated
# Steps to Follow:
01 -
In a bowl, mix all dressing ingredients until smooth and creamy. Take 4–5 tablespoons of this dressing and mix with the chopped romaine lettuce in a medium bowl. Refrigerate both the salad and remaining dressing separately for later.
02 -
Lay chicken cutlets on a cutting board. If uneven in thickness, gently pound with a meat mallet or rolling pin until even. Sprinkle both sides with salt and ground black pepper.
03 -
Prepare three shallow plates. In the first, mix flour, salt, and smoked paprika. In the second, whisk eggs with salt. In the third, combine panko, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan cheese.
04 -
Heat oil in a frying pan over medium heat. Coat each chicken cutlet in the flour mixture, shake off excess, then dip into the egg mixture. Finally, press firmly into the breadcrumb mixture. Fry each piece until golden brown on both sides and fully cooked, about 4–5 minutes per side. Drain on a wire rack. Fry in batches as needed.
05 -
Slice baguettes into 12 cm (5-inch) portions and cut lengthwise. Spread reserved dressing on bread, place a fried chicken cutlet on top, add Caesar salad, and sprinkle with extra grated Parmesan cheese. Close sandwiches and serve immediately.
# Additional Notes:
01 -
If starting with whole chicken thighs or breasts, slice them horizontally and pound to an even thickness.
02 -
Assemble sandwiches just before serving to prevent sogginess. Lightly toasting the baguette will also help.
03 -
Maintain oil temperature between 175–180°C (350–360°F) for even frying. Ensure chicken reaches an internal temperature of 75°C (165°F) for full cooking.