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Amazing Crispy Chicken Caesar Sandwich in 7 Steps

Crispy Chicken Caesar Sandwich
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This recipe creates a delicious Crispy Chicken Caesar Sandwich, offering a crunchy twist on a classic Caesar salad. It features juicy crispy chicken, tangy Caesar dressing, and crisp romaine lettuce nestled in a soft baguette. This sandwich is perfect for any meal, from a quick weekday dinner to a game day gathering.

Ingredients

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  • ½ cup full-fat mayonnaise
  • 3 tbsp Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 2 tbsp lemon juice
  • ¼ cup freshly grated Parmesan cheese
  • 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 freshly grated Parmesan cheese
  • 2 romaine hearts (chopped)
  • 1–2 French baguettes
  • Extra grated Parmesan cheese for topping

Instructions

  1. In a mixing bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, minced garlic, black pepper, and a pinch of salt. Stir until smooth and creamy. Take 4–5 tablespoons of this dressing and toss it with the chopped romaine lettuce in a medium bowl. Dress the salad right away for freshness, then cover both the salad and the remaining dressing in the fridge until later.
  2. Lay the chicken cutlets on a cutting board. If they’re uneven in thickness, gently pound them with a meat mallet or rolling pin to make them even. Sprinkle both sides of the cutlets with sea salt and ground black pepper to coat.
  3. Grab three shallow plates for your breading station. In the first plate, mix the flour, salt, and smoked paprika. In the second plate, whisk the eggs together with a touch of salt until blended. The third plate will be the flavor party: mix panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and an extra sprinkle of grated Parmesan cheese.
  4. Heat oil in a frying pan over medium heat. Take a chicken cutlet, dredge it in the flour mixture, shaking off any excess. Then dip it into the egg mixture, ensuring it’s coated, followed by the breadcrumb mix. Press firmly so it sticks. Repeat this for all the cutlets and get your oil nice and hot.
  5. Carefully place the chicken into the pan without overcrowding. Fry until golden brown on one side, about 4-5 minutes, then flip and cook until the other side is just as crispy and the chicken is fully cooked through. Drain the chicken on a wire rack to get rid of excess oil.
  6. Slice the baguettes into 12 cm (5″) portions and cut each one open lengthwise. Slather a generous layer of the reserved Caesar dressing on each side. Now, lay down a crispy chicken cutlet, followed by a generous handful of that fresh romaine salad. Top it all off with extra grated Parmesan. Close the sandwiches, and serve them immediately with golden fries alongside!

Notes

  • You can substitute yogurt for mayonnaise for a lighter dressing.
  • For a plant-based version, you can swap chicken for firm tofu.
  • Consider adding avocado slices or crispy bacon for a decadent touch.
  • For a Mediterranean flair, toss in some sun-dried tomatoes and olives.
  • You can use grilled eggplant or chickpea patties instead of chicken for a lighter or vegan option.
  • You can make your own gluten-free breadcrumbs.
  • These sandwiches are best enjoyed hot out of the pan.
  • Leftovers can be wrapped in foil and stored in the fridge for 2-3 days.
  • Reheat leftovers in the oven (wrapped in foil) until warmed through, being cautious of sogginess.

Nutrition

Find it online: https://bakerslider.com/crispy-chicken-caesar-sandwich/

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