Crispy Chicken Caesar Sandwich: Crunchy Chicken with Creamy Dressing
By Isabella Quinn
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
This Chicken Caesar Sandwich recipe features fried chicken and romaine lettuce with homemade Caesar dressing in a French baguette. This hearty sandwich offers flavors similar to those of a chicken Caesar salad. It's a good lunch or dinner option that can be customized with additional ingredients to taste. This sandwich has crisp and creamy textures and other appealing qualities.
Ingredients
- •½ cup full-fat mayonnaise
- •3 tablespoon Greek yogurt
- •1 teaspoon Dijon mustard
- •1 teaspoon Worcestershire sauce
- •2 tablespoon lemon juice
- •¼ cup Parmesan cheese (freshly grated)
- •1 2 garlic cloves (minced)
- •¼ teaspoon black pepper
- •0 sea salt (to taste)
- •5 pieces chicken cutlets
- •0 ground black pepper (to taste)
- •Oil (for frying)
- •⅓ cup all-purpose flour
- •½ teaspoon salt
- •¾ teaspoon smoked paprika
- •2 pieces eggs
- •¼ cup panko crumbs
- •¼ cup breadcrumbs
- •1 teaspoon dried parsley
- •½ teaspoon ground black pepper
- •½ teaspoon sea salt
- •½ teaspoon dried oregano
- •1 teaspoon garlic powder
- •¼ cup Parmesan cheese (freshly grated)
- •2 hearts romaine (chopped)
- •1 2 French baguettes
Instructions
- 1
In a bowl, prepare the Caesar dressing by mixing mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, garlic, Parmesan, salt, and black pepper until smooth and creamy.
- 2
Take 4-5 tablespoons of this dressing and mix it with the chopped romaine lettuce in a medium bowl; cover and refrigerate both the salad and remaining dressing.
- 3
Pound the chicken cutlets to an even thickness and sprinkle both sides with salt and ground black pepper.
- 4
Set up the breading station with three shallow plates: one with flour, salt, and smoked paprika; one with whisked eggs and salt; and the last with panko, breadcrumbs, parsley, pepper, salt, oregano, garlic powder, and Parmesan.
- 5
Heat oil in a frying pan over medium heat.
- 6
Dredge each chicken cutlet in the flour mixture, dip into the egg mixture, and then firmly press into the breadcrumb mixture.
- 7
Fry the chicken until golden brown on both sides, about 4-5 minutes per side, and place on a wire rack to drain excess oil.
- 8
Slice the baguettes into 12 cm portions and cut each one open lengthwise.
- 9
Spread a layer of reserved Caesar dressing on each baguette, place a crispy chicken cutlet on top, followed by the Caesar salad.
- 10
Sprinkle with extra grated Parmesan, close the sandwiches, and serve immediately.
Nutrition (per serving)
653
Calories
51g
Protein
28g
Fat
45g
Carbs
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