Crispy Chicken Caesar Sandwich
A crispy chicken Caesar sandwich brings the crunch of panko-breaded chicken together with cool romaine and a lemony Parmesan Caesar on a toasted baguette. The contrast of warm, juicy chicken and chilled dressed greens delivers a fresh yet hearty bite, perfect for weeknights or casual lunches.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 sandwiches
Ingredients
– 1 French baguette, split and lightly toasted (or ciabatta rolls / sourdough)
– 1 large romaine heart, chopped (iceberg optional for extra crunch)
– 1 lb chicken cutlets, thin-sliced breast or thigh, patted dry
**Dredging Station:**
– 1 cup all-purpose flour
– 1 tsp smoked paprika
– 1 tsp salt
– 2 eggs, beaten with a pinch of salt
– 1 cup panko breadcrumbs
– 1/2 cup fine breadcrumbs
– 1 tsp dried parsley
– 1/2 tsp oregano
– 1/2 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt
– 1/3 cup finely grated Parmesan
**Caesar Dressing:**
– 1/3 cup mayonnaise
– 1/3 cup Greek yogurt
– 1 tsp Dijon mustard
– 2 tbsp lemon juice
– 1 tsp Worcestershire sauce
– 1 garlic clove, minced
– Sea salt & black pepper, to taste
– 1/4 cup freshly grated Parmesan
– Neutral oil for shallow frying or air-frying alternative
Instructions
1. **Prepare the dressing:** Whisk mayonnaise, Greek yogurt, Dijon, lemon juice, Worcestershire, garlic, salt, pepper, and Parmesan until creamy. Chill to thicken.
2. **Set up dredging bowls:** Bowl 1 with flour, paprika, and salt. Bowl 2 with beaten eggs. Bowl 3 with panko, fine crumbs, herbs, spices, and Parmesan.
3. **Bread the chicken:** Dredge cutlets in flour, then egg, then press firmly into breadcrumb-Parmesan mix to coat evenly.
4. **Cook the cutlets:** Shallow-fry in hot oil until golden and cooked to 165°F internal, or air-fry at 375°F until crisp. Let rest 5 minutes on a rack.
5. **Toss the greens:** Mix chopped romaine with just enough Caesar dressing to lightly coat.
6. **Assemble the sandwich:** Toast the baguette, spread a little dressing on the bottom, layer chicken, dressed romaine, and sprinkle with Parmesan. Top with the other half and serve immediately.
Notes
**Tips for perfect results:**
– Use thin cutlets for faster cooking and crispier crust.
– Press panko firmly so the coating adheres and stays crunchy.
– Maintain consistent oil temperature for even browning.
– For a lighter version, air-fry the chicken instead of shallow-frying.
**Variations:**
– Use ciabatta or sourdough for different texture and flavor.
– Add chili flakes for spice or anchovy paste for a classic Caesar kick.
– Substitute iceberg lettuce for extra crunch.
**Storage & Make-ahead:**
– Bread cutlets up to 12 hours ahead, refrigerate uncovered, and fry before serving.
– Store leftovers separately (cutlets re-crisp in oven; greens tossed fresh).
**Serving suggestions:**
– Serve with oven fries, tomato soup, or crisp pickles.
– Pair with iced tea, light lager, or Sauvignon Blanc for balance.