Crispy Chicken Caesar Sandwich (Print)
Crunchy chicken and creamy Caesar dressing served with crisp romaine on fresh baguette. Perfect for any meal.
# What You'll Need:
→ Caesar Dressing
01 -
1/2 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 -
1/4 cup Parmesan cheese, freshly grated
07 -
1–2 garlic cloves, minced
08 -
1/4 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 -
1/3 cup all-purpose flour
15 -
1/2 teaspoon salt
16 -
3/4 teaspoon smoked paprika
→ Egg Mixture
17 -
2 eggs
18 -
1/4 teaspoon salt
→ Breadcrumbs Mixture
19 -
3/4 cup panko crumbs
20 -
1/4 cup breadcrumbs
21 -
1 teaspoon dried parsley
22 -
1/2 teaspoon ground black pepper
23 -
1/2 teaspoon sea salt
24 -
1/2 teaspoon dried oregano
25 -
1 teaspoon garlic powder
26 -
1/4 cup Parmesan cheese, freshly grated
→ Assembly
27 -
2 romaine hearts, chopped
28 -
1–2 French baguettes
29 -
Parmesan cheese, freshly grated
# How to Make It:
01 -
In a bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, garlic, black pepper, and salt. Stir until smooth and creamy. Take 4–5 tablespoons of the mixture and toss with the chopped romaine lettuce in a separate bowl. Cover both the salad and the remaining dressing; refrigerate.
02 -
Lay the chicken cutlets on a cutting board. If needed, gently pound them to an even thickness using a meat mallet. Season with salt and black pepper on both sides.
03 -
In one shallow plate, combine flour, salt, and smoked paprika. In a second plate, whisk eggs with salt. In a third plate, mix panko, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan.
04 -
Dredge each chicken cutlet first in the flour mixture, then the egg mixture, and finally press it into the breadcrumb mixture. Repeat with all cutlets.
05 -
Heat oil in a pan over medium heat (175–180°C). Fry the chicken cutlets in batches until golden and cooked through, about 4–5 minutes per side. Remove and place on a wire rack to drain excess oil.
06 -
Slice baguettes into 12 cm portions and cut open lengthwise. Spread Caesar dressing, place a chicken cutlet on top, followed by romaine salad and grated Parmesan. Close the sandwich and serve immediately.
# Additional Notes:
01 -
To avoid soggy bread, assemble the sandwiches just before serving.
02 -
Maintain oil temperature at 175–180°C for proper frying.
03 -
Chicken should reach an internal temperature of 75°C to ensure it’s fully cooked.