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Crispy Chicken Caesar Sandwich

This Crispy Chicken Caesar Sandwich takes everything you love about a Caesar salad and transforms it into the ultimate handheld meal. With golden, parmesan-crusted chicken cutlets, crunchy romaine tossed in creamy Caesar dressing, and a crusty baguette to hold it all together, this sandwich is rich, satisfying, and absolutely irresistible.

Perfect for lunch, dinner, or even casual gatherings, it’s a recipe you’ll come back to again and again.

Why You’ll Love This Recipe

  • Classic flavors, sandwich style – it’s like a Caesar salad but way more satisfying.
  • Homemade Caesar dressing – creamy, tangy, and egg/anchovy-free.
  • Super crispy chicken – thanks to panko, breadcrumbs, and parmesan in the coating.
  • Easily customizable – switch up the bread, cheese, or dressing to your taste.

Ingredients & Substitutions

For the Caesar Dressing:

  • Mayonnaise + Greek yogurt – creamy base
  • Dijon mustard, lemon juice, Worcestershire sauce – tangy kick
  • Parmesan cheese – rich, salty flavor
  • Garlic, salt, pepper – seasoning

For the Chicken:

  • Chicken cutlets – thin, juicy, and cook quickly (use chicken breasts or thighs sliced horizontally if needed)
  • Flour, eggs, panko, breadcrumbs, parmesan, and spices – the ultimate crispy coating
  • Oil – for frying

For Assembly:

  • Romaine lettuce – crisp and refreshing (iceberg works too)
  • French baguette – sturdy and crusty (ciabatta, sourdough, or brioche are great alternatives)
  • Extra parmesan – for finishing

How to Make Chicken Caesar Sandwiches

  1. Prepare the Caesar Dressing
    Mix mayo, yogurt, Dijon, lemon juice, Worcestershire, parmesan, garlic, salt, and pepper. Chill until ready to use. Toss a few spoonfuls with chopped romaine for the salad layer.
  2. Bread the Chicken
    • Dredge seasoned chicken cutlets in flour with smoked paprika.
    • Dip into whisked eggs.
    • Coat with panko, breadcrumbs, parmesan, and herbs, pressing firmly so it sticks.
  3. Fry the Chicken
    Heat oil to 350–360°F (175–180°C). Fry chicken until golden, crispy, and fully cooked (about 4–5 minutes per side). Rest on a wire rack.
  4. Assemble the Sandwiches
    Slice baguettes, spread Caesar dressing inside, add a crispy chicken cutlet, top with dressed romaine, and sprinkle with parmesan. Serve immediately.

Helpful Tips

  • Pound chicken evenly for quick, juicy cooking.
  • Press breadcrumbs onto the chicken firmly for the crispiest crust.
  • Toast the bread lightly and rub with garlic for extra flavor.
  • Assemble just before serving to prevent sogginess.
  • Rest fried chicken on a wire rack (not paper towels) to stay crisp.

What to Serve With It

Pair your Chicken Caesar Sandwich with:

  • Fries, potato wedges, or chips
  • A fresh side salad
  • Lemonade, iced tea, or even a mojito for a refreshing contrast

Storage & Make Ahead

  • Best enjoyed fresh!
  • Store components separately: chicken in the fridge (airtight), romaine with dressing, and bread at room temperature. Assemble right before eating.
  • You can freeze cooked or uncooked breaded chicken, then reheat or fry later. Avoid freezing the sandwich fully assembled.

FAQs

What’s the best bread to use?
A French baguette for crunch, but ciabatta, sourdough, or brioche rolls work beautifully.

Can I bake or air fry the chicken?
Yes! Bake at 400°F (200°C) until golden and fully cooked, or air fry for about 15 minutes, flipping halfway.

How do I prevent soggy sandwiches?
Toast the bread lightly, and add the romaine and dressing right before serving.

Crispy Chicken Caesar Sandwich Recipe

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 5 sandwiches

Ingredients

Caesar Dressing:

  • ½ cup mayonnaise
  • 3 tbsp Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 tbsp lemon juice
  • ¼ cup Parmesan, grated
  • 1–2 garlic cloves, minced
  • Salt & black pepper, to taste

Chicken:

  • 5 chicken cutlets
  • Salt & black pepper
  • Oil for frying

Flour Mixture:

  • ⅓ cup flour
  • ½ tsp salt
  • ¾ tsp smoked paprika

Egg Mixture:

  • 2 eggs, whisked with ¼ tsp salt

Breadcrumb Mixture:

  • ¾ cup panko crumbs
  • ¼ cup breadcrumbs
  • 1 tsp dried parsley
  • ½ tsp black pepper
  • ½ tsp sea salt
  • ½ tsp oregano
  • 1 tsp garlic powder
  • ¼ cup Parmesan, grated

For Assembly:

  • 2 romaine hearts, chopped
  • 1–2 French baguettes
  • Extra parmesan

Instructions

  1. Mix dressing ingredients until smooth. Toss romaine with 4–5 tbsp dressing. Chill both.
  2. Pound chicken to even thickness. Season with salt and pepper.
  3. Bread the chicken using flour, egg, and breadcrumb mixtures.
  4. Heat oil and fry chicken until golden and cooked through (165°F/75°C inside). Drain on wire rack.
  5. Slice baguettes, spread dressing, add chicken cutlet, romaine salad, and parmesan. Serve hot and fresh.