This Crispy Chicken Caesar Sandwich is a crunchy, juicy sandwich with classic Caesar flavor. It uses a creamy Caesar dressing, a crispy breaded chicken cutlet, and fresh romaine on a baguette. It is quick, filling, and easy to love.
Why make this recipe
You should make this because it is fast to cook, full of flavor, and great for lunch or dinner. The sandwich gives you crunchy chicken and bright Caesar taste in every bite. If you like simple chicken ideas, try this 4-ingredient chicken salad for another quick meal.
How to prepare Crispy Chicken Caesar Sandwich
- Make the Caesar dressing first and chill it.
- Toss some dressing with chopped romaine to make a quick salad.
- Pound the chicken cutlets to even thickness and season.
- Set up the breading station: flour, eggs, and breadcrumb mix.
- Dredge each cutlet in flour, dip in egg, press into the crumbs.
- Fry the cutlets until golden and cooked through. Drain on a rack.
- Slice the baguettes, spread extra dressing, add the chicken and romaine, and top with grated Parmesan.
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 (see note 1)
- 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 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 topping
Steps
- In a bowl, prepare the Caesar dressing by mixing all ingredients. Stir until smooth and creamy. Take 4–5 tablespoons of this dressing and mix it with the chopped romaine lettuce in a medium bowl. Cover both the salad and the remaining dressing and refrigerate both components separately for later.
- Lay the chicken cutlets on a cutting board. If they are uneven in thickness, gently pound them with a meat mallet or rolling pin to make them even. Sprinkle both sides with salt and ground black pepper.
- Set up the breading station with three shallow plates. In the first, mix the flour, salt, and smoked paprika. In the second, whisk the eggs with salt until well combined. In the third, panko, breadcrumbs, dried parsley, black pepper, salt, dried oregano, garlic powder, and grated Parmesan cheese.
- Heat oil in a frying pan over medium heat. Take one chicken cutlet and dredge it in the flour mixture, shake off any excess. Next, dip it into the eggs mixture. Finally, firmly press it into the breadcrumb mix. Repeat for all cutlets.
- Once the oil is hot (test by dropping in a few breadcrumbs—if they sizzle, it’s ready), carefully place the chicken into the pan. Fry until golden brown on one side, then flip and cook the other side until crispy and fully cooked. This should take about 4-5 minutes per side, depending on thickness. Remove and place on a wire rack to drain excess oil. Fry in batches so not to overcrowd.
- Slice the baguettes into 12 cm (5") portions and cut each one open lengthwise. Spread a layer of the reserved Caesar dressing, place a crispy chicken cutlet on top, followed by a generous amount of the Caesar salad. Sprinkle with extra grated Parmesan. Close the sandwiches and serve immediately with fries.
How to serve Crispy Chicken Caesar Sandwich
Serve the sandwich hot right after you build it. Add fries, chips, or a simple pickle on the side. A cold soda or iced tea goes well with it. Serve extra Caesar dressing for dipping.
How to store Crispy Chicken Caesar Sandwich
- Store leftover chicken cutlets in an airtight container in the fridge for up to 3 days.
- Keep the dressing and salad separate from the bread to avoid soggy bread.
- Reheat chicken in a 375°F (190°C) oven for 8–10 minutes to keep it crispy. Do not microwave if you want crispiness.
Tips to make Crispy Chicken Caesar Sandwich perfectly
- Pound the cutlets evenly so they cook at the same rate.
- Use panko for extra crunch.
- Fry in batches and keep cooked pieces on a rack so they stay crisp.
- Chill the dressing before using for best flavor.
- Toast the baguette lightly for a better texture.
Variations
- Swap the baguette for ciabatta, kaiser roll, or sourdough.
- Make it spicy: add a pinch of cayenne to the breadcrumb mix or top with sliced pickled peppers.
- Make it lighter: bake the breaded cutlets at 425°F (220°C) for 12–15 minutes instead of frying.
- Use grilled chicken for a less greasy version and still use the Caesar dressing and salad.
FAQ
Q: Can I use chicken breasts instead of cutlets?
A: Yes. Slice breasts thin or pound them to cutlet thickness so they cook quickly and evenly.
Q: How can I make the sandwich less oily?
A: Drain fried chicken on a wire rack, and blot with paper towel. Or bake the breaded cutlets instead of frying.
Q: Can I make the Caesar dressing ahead?
A: Yes. Make the dressing up to 3 days ahead and keep it in the fridge in a sealed jar.
Q: Is there a gluten-free option?
A: Yes. Use gluten-free flour and gluten-free breadcrumbs or crushed cornflakes. Use a gluten-free baguette.
Q: What is note 1 about chicken cutlets?
A: If you can’t find cutlets, slice a chicken breast in half lengthwise and pound each piece thin to make cutlets.
Crispy Chicken Caesar Sandwich
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: None
Description
A crunchy, juicy sandwich featuring crispy breaded chicken, creamy Caesar dressing, and fresh romaine on a baguette.
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 topping
Instructions
- In a bowl, prepare the Caesar dressing by mixing all ingredients until smooth and creamy. Refrigerate dressing and salad separately.
- Evenly pound chicken cutlets, season with salt and pepper.
- Set up a breading station with flour mixture, egg mixture, and breadcrumb mix.
- Dredge each cutlet in flour, dip in eggs, and coat with breadcrumbs.
- Heat oil in a frying pan and fry cutlets until golden brown, about 4-5 minutes on each side. Drain on a rack.
- Slice baguettes, spread Caesar dressing, add chicken cutlet, and top with Caesar salad and extra Parmesan. Serve immediately.
Notes
Pound the cutlets evenly for consistent cooking. Use panko for extra crunch. Toast the baguette lightly for better texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American