Crispy Chicken Caesar Sandwich (Print-Friendly Version)
Crispy breaded chicken with homemade Caesar dressing and romaine on a crusty baguette - the ultimate satisfying sandwich.
# What You Need:
→ Caesar Dressing
01 -
½ cup full-fat mayonnaise
02 -
3 tablespoon Greek yogurt
03 -
1 teaspoon Dijon mustard
04 -
1 teaspoon Worcestershire sauce
05 -
2 tablespoon lemon juice
06 -
¼ cup freshly grated Parmesan cheese
07 -
1-2 garlic cloves, minced
08 -
¼ teaspoon black pepper
09 -
Pinch 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 freshly grated Parmesan cheese
→ Assembly
27 -
2 romaine hearts, chopped
28 -
1-2 French baguettes
29 -
Freshly grated Parmesan cheese for garnish
# How to Make It:
01 -
In a bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt. Stir until smooth and creamy. Reserve 4-5 tablespoons to mix with chopped romaine lettuce in a separate bowl. Cover both components and refrigerate separately.
02 -
Place chicken cutlets on a cutting board and pound to even thickness if needed. Season both sides with salt and ground black pepper.
03 -
Arrange three shallow plates for breading. 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 grated Parmesan cheese.
04 -
Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip into egg mixture, then firmly press into breadcrumb mixture, ensuring even coating. Repeat with all cutlets.
05 -
Heat oil in a frying pan over medium heat to 175-180°C (350-360°F). Test readiness by dropping in a few breadcrumbs - they should sizzle immediately. Carefully place breaded chicken into the pan, cooking until golden brown, about 4-5 minutes per side. Cook in batches to avoid overcrowding. Transfer to a wire rack to drain excess oil.
06 -
Slice baguettes into 12 cm (5") portions and cut open lengthwise. Spread reserved Caesar dressing on the bread, top with a crispy chicken cutlet, followed by the dressed romaine lettuce. Sprinkle with additional Parmesan cheese, close the sandwiches, and serve immediately.
# Additional Tips:
01 -
If using whole chicken thighs or breasts instead of cutlets, slice them horizontally and pound to an even thickness.
02 -
Assemble sandwiches just before serving to prevent sogginess. Consider lightly toasting the baguette for extra crispness.
03 -
Maintain oil temperature around 175-180°C (350-360°F) for perfect frying. Chicken is fully cooked at an internal temperature of 75°C (165°F).