Introduction

This Crispy Chicken Caesar Sandwich is a delicious twist on the classic Caesar salad, combining crunchy breaded chicken with a creamy, tangy dressing and fresh romaine. It’s perfect for a satisfying lunch or dinner that feels both comforting and fresh.

A sandwich on a white crusty baguette with three main layers: the bottom layer is soft white bread, the middle layer is a thick, golden-brown crispy fried patty, and the top layer is fresh green lettuce mixed with creamy white dressing, with some grated white cheese sprinkled on top and around the sandwich. The sandwich is placed on white parchment paper over a wooden board, set on a white marbled texture background. In the background, there is another similar sandwich and a wooden bowl partly visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 garlic cloves (minced)
¼ tsp black pepper
Pinch sea salt
5 chicken cutlets
Sea salt (to taste)
Ground black pepper (to taste)
Oil (for frying)
⅓ cup all-purpose flour
½ tsp salt
¾ tsp smoked paprika
2 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)
2 romaine hearts (chopped)
1-2 French baguettes
Parmesan cheese (freshly grated, for serving)

Instructions

Step 1: In a bowl, prepare the Caesar dressing by mixing mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan, garlic, black pepper, and sea salt until smooth and creamy. Take 4–5 tablespoons of this dressing and toss it with the chopped romaine lettuce in a separate bowl. Cover both the salad and remaining dressing separately and refrigerate until ready to use.
Step 2: Lay the chicken cutlets on a board. If they are uneven, gently pound them to an even thickness. Season both sides with sea salt and ground black pepper.
Step 3: Set up a breading station with three shallow dishes: in the first, combine flour, salt, and smoked paprika; in the second, whisk eggs with salt; in the third, mix panko, breadcrumbs, dried parsley, black pepper, salt, dried oregano, garlic powder, and Parmesan cheese.
Step 4: 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 eggs, and finally press firmly into the breadcrumb mixture to coat thoroughly.
Step 5: When the oil is hot (test by dropping a few breadcrumbs—if they sizzle, it’s ready), fry the chicken cutlets until golden and crispy on one side, about 4-5 minutes, then flip and cook the other side until fully cooked through. Drain on a wire rack. Fry in batches to avoid overcrowding.
Step 6: Slice the baguettes into 12 cm (5″) portions and cut each open lengthwise. Spread a layer of the reserved Caesar dressing inside, add a crispy chicken cutlet, top with dressed Caesar salad, and sprinkle with extra grated Parmesan. Close the sandwiches and serve immediately, ideally with fries.

Tips & Variations

For extra flavor, marinate the chicken cutlets in a little lemon juice and garlic before breading.
Use homemade mayonnaise or substitute with low-fat Greek yogurt to lighten the dressing.
Swap the French baguette for ciabatta or sourdough for a different texture.
Add crispy bacon or sun-dried tomatoes inside the sandwich for an added twist.
To keep the bread from getting soggy, toast the baguette lightly before assembling.

Storage

Store leftover chicken and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in a 350°F (175°C) oven for 8–10 minutes to retain crispiness. Avoid assembling sandwiches ahead of time to prevent soggy bread.

How to Serve

The image shows a sandwich with three clear layers placed on white parchment paper over a wooden board, all set on a white marbled texture surface. The bottom layer is a soft, lightly toasted white baguette sliced horizontally, with a crispy, golden-brown fried patty resting on it. Above the patty, there is a fresh, green lettuce mix coated with a creamy white sauce, scattered with small bits of grated cheese. The top half of the baguette, golden and slightly crusty, crowns the sandwich. There are small pieces of lettuce and cheese scattered around the sandwich on the parchment paper. In the background, another similar sandwich is partially visible, slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chicken instead of cutlets?

Yes, thin chicken breasts or chicken tenders can be used. Just adjust frying time to ensure they cook through without drying out.

Is it possible to make this sandwich vegetarian?

You can replace the chicken with crispy fried tofu or a cauliflower steak breaded and cooked similarly for a vegetarian option that still delivers great texture and flavor.