Introduction

This Crispy Chicken Caesar Sandwich combines the classic flavors of Caesar salad with perfectly breaded, golden-fried chicken cutlets. It’s a satisfying and flavorful twist on a favorite, perfect for a hearty lunch or dinner.

Crispy Chicken Caesar Sandwich Recipe - Recipe Image

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 garnish)

Instructions

Step 1: In a bowl, prepare the Caesar dressing by mixing mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan, minced garlic, black pepper, and sea salt. Stir until smooth and creamy. Take 4 to 5 tablespoons of the dressing and mix with the chopped romaine lettuce in a separate bowl. Cover both the salad and the remaining dressing and refrigerate separately for later.
Step 2: Place the chicken cutlets on a cutting board. If uneven in thickness, gently pound them with a meat mallet or rolling pin to even out. Season both sides with sea salt and ground black pepper.
Step 3: Set up three shallow plates for breading: first with flour, salt, and smoked paprika; second with whisked eggs and salt; third with 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 egg mixture, and finally press firmly into the breadcrumb mixture. Repeat with all cutlets.
Step 5: When the oil is hot (test by dropping breadcrumbs in – they should sizzle), carefully fry the chicken cutlets. Cook until golden brown on one side, then flip and fry until crispy and fully cooked, about 4–5 minutes per side. Remove and 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 on the bread, add a crispy chicken cutlet, then top with the dressed romaine lettuce. Sprinkle with extra grated Parmesan cheese. Close the sandwiches and serve immediately, ideally with fries.

Tips & Variations

For extra flavor, add a few anchovy fillets to the Caesar dressing when blending.
Use homemade panko or crush cornflakes for a different breadcrumb texture.
Substitute grilled chicken if you prefer a lighter sandwich.
Toast the baguette before assembling for extra crunch and warmth.

Storage

Store leftover chicken and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently in a skillet or oven to maintain crispiness. Assemble sandwiches fresh to keep the bread from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dressing ahead of time?

Yes, the Caesar dressing can be made up to 3 days in advance and stored in the refrigerator. Just stir well before using.

What if I don’t have chicken cutlets?

You can use chicken breasts sliced thinly or pound chicken breasts yourself to create cutlets. This ensures even cooking and a tender result.

Crispy Chicken Caesar Sandwich Recipe

Print Recipe

★★★★★

4.6 from 78 reviews

This Crispy Chicken Caesar Sandwich offers a delicious twist on the classic Caesar salad by wrapping crunchy, golden-fried chicken cutlets in a French baguette with creamy Caesar dressing and fresh romaine lettuce. The sandwich balances crispy textures and tangy flavors making it perfect for a satisfying lunch or casual dinner.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 sandwiches 1x
Category: Sandwich
Method: Frying
Cuisine: American

Ingredients

Scale

Caesar Dressing

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

Chicken Cutlets

5 chicken cutlets
Sea salt, to taste
Ground black pepper, to taste
Oil, for frying

Breading Station

⅓ cup all-purpose flour
½ tsp salt (for flour mix)
¾ tsp smoked paprika
2 eggs
¼ tsp salt (for egg wash)
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

Sandwich Assembly

2 romaine hearts, chopped
1–2 French baguettes
Extra freshly grated Parmesan cheese, for garnish

Instructions

Prepare Caesar Dressing and Salad: In a bowl, mix mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt until smooth and creamy. Reserve 4–5 tablespoons of dressing and toss it with chopped romaine lettuce. Cover and refrigerate both separately.
Prep Chicken Cutlets: Even out chicken cutlets by gently pounding to uniform thickness. Season both sides lightly with sea salt and ground black pepper.
Set Up Breading Station: Prepare three shallow plates: one with flour, salt, and smoked paprika; one with whisked eggs and salt; and one with panko, breadcrumbs, dried parsley, black pepper, salt, dried oregano, garlic powder, and Parmesan cheese.
Bread the Chicken: Dredge each cutlet in the flour mixture, shaking off excess, then dip into egg wash, and finally press firmly into the breadcrumb mixture to coat evenly.
Fry the Chicken: Heat oil in a frying pan over medium heat. Once hot, fry the breaded chicken cutlets for 4-5 minutes on each side until golden brown and cooked through. Remove and drain on a wire rack to remove excess oil. Fry in batches to avoid overcrowding the pan.
Assemble Sandwiches: Slice baguettes into 12 cm (5 inch) portions and cut open lengthwise. Spread each baguette with reserved Caesar dressing, layer with a crispy chicken cutlet, top with Caesar salad, and sprinkle extra grated Parmesan cheese. Close sandwiches and serve immediately with fries or preferred side.

Notes

To ensure even cooking, pound chicken cutlets to an even thickness before breading.
Use freshly grated Parmesan cheese for best flavor in both the dressing and breading.
Fry chicken in batches to maintain oil temperature and crispiness.
Keep leftover dressing refrigerated and use within 2-3 days.
Serve immediately to enjoy the crispy texture of the chicken.

Keywords: Crispy Chicken Sandwich, Caesar Salad Sandwich, Fried Chicken Cutlets, Homemade Caesar Dressing, Chicken Baguette Sandwich