Crispy Chicken Caesar Sandwich (Print Version)
Crunchy chicken cutlets, Caesar dressing, and crisp romaine on a baguette for a delicious, hearty sandwich.
# 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 crumbs
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
# Directions:
01 -
In a bowl, mix mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, garlic, black pepper, and salt until smooth and creamy. Refrigerate 4-5 tablespoons mixed with chopped romaine in one bowl, and the remaining dressing separately.
02 -
Pound chicken cutlets evenly if needed. Season both sides with salt and ground black pepper.
03 -
Prepare three shallow plates: one with flour, salt, and smoked paprika; another with whisked eggs and salt; and a third with panko, breadcrumbs, parsley, black pepper, sea salt, oregano, garlic powder, and Parmesan cheese.
04 -
Heat oil in a frying pan over medium heat. Dredge chicken cutlets in flour mixture, then egg mixture, and finally breadcrumb mixture. Fry in hot oil until golden and crispy on both sides, about 4-5 minutes per side. Place on wire rack to drain and fry in batches to avoid overcrowding.
05 -
Slice baguettes into 12 cm portions and cut open lengthwise. Spread Caesar dressing, place a fried chicken cutlet, add romaine Caesar salad, and sprinkle with additional Parmesan cheese. Close baguettes and serve immediately.
# Notes:
01 -
Assemble sandwiches right before serving to avoid sogginess from the dressing.
02 -
Maintain oil temperature at 175–180°C (350–360°F) during frying for even cooking.
03 -
Ensure chicken reaches an internal temperature of 75°C (165°F) for safety.