If you’re starting with whole chicken thighs or breasts instead of pre-cut cutlets, slice them in half horizontally and pound them evenly to ensure uniform thickness. To keep the sandwich from getting soggy, assemble it just before serving—add the dressed romaine and chicken at the very last minute. Lightly toasting the baguette beforehand can also help maintain a crisp texture. When frying, it’s important to keep the oil temperature steady. If it’s too hot, the breading will burn before the chicken cooks through; if it’s too low, the coating won’t crisp properly. Aim for an oil temperature of about 175-180°C (350-360°F) for perfectly fried chicken. The chicken is fully cooked when its internal temperature reaches 75°C (165°F).
Crispy Chicken Caesar Sandwich
The Crispy Chicken Caesar Sandwich combines the crunch of golden-fried chicken with the creamy richness of Caesar dressing for an irresistible handheld meal. It's a modern twist on two classics that delivers bold flavor and satisfying texture in every bite.
Ingredients
Caesar Dressing Ingredients
- ½ cup full-fat mayonnaise
- 3 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh lemon juice
- ¼ cup freshly grated Parmesan cheese
- 1 –2 garlic cloves finely minced
- ¼ teaspoon ground black pepper
- Pinch of sea salt
Chicken
- 5 chicken cutlets see Note 1
- Sea salt to taste
- Ground black pepper to taste
- Neutral oil for frying
- Flour Coating
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¾ teaspoon smoked paprika
- Egg Mixture
- 2 eggs
- ¼ teaspoon salt
Breadcrumb Coating
- ¾ cup panko breadcrumbs
- ¼ cup regular breadcrumbs
- 1 teaspoon dried parsley
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- ¼ cup freshly grated Parmesan cheese
Assembly
- 2 romaine hearts chopped
- 1 –2 French baguettes sliced for sandwiches
- Freshly grated Parmesan cheese for topping
- Note 1: Chicken cutlets can be made by slicing boneless skinless chicken breasts in half horizontally and pounding them to even thickness for uniform cooking.
Instructions
- In a mixing bowl, combine all the Caesar dressing ingredients and stir until smooth and creamy. Scoop out 4–5 tablespoons of the dressing and toss it with the chopped romaine lettuce in a separate medium bowl until evenly coated. Cover both the dressed lettuce and the remaining dressing and refrigerate them separately until you’re ready to assemble the sandwiches.
- Place the chicken cutlets on a cutting board. If they’re uneven in thickness, gently pound them with a meat mallet or rolling pin to ensure even cooking. Season both sides generously with sea salt and freshly ground black pepper.
- Prepare a breading station using three shallow dishes. In the first dish, combine the flour, salt, and smoked paprika. In the second, whisk the eggs with a pinch of salt until fully blended. In the third, mix together the panko, regular breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and freshly grated Parmesan cheese.
- Heat a generous amount of oil in a large frying pan over medium heat. To bread the chicken, start by dredging a cutlet in the flour mixture, shaking off the excess. Dip it into the egg mixture, allowing the excess to drip off, then press it firmly into the breadcrumb mixture until fully coated. Repeat with the remaining cutlets.
- Once the oil is hot—test it by dropping in a few breadcrumbs; they should sizzle immediately—carefully place the breaded chicken cutlets into the pan. Fry until golden brown and crisp on one side, about 4–5 minutes, then flip and cook the other side until the chicken is fully cooked and crispy. Transfer each cooked piece to a wire rack or paper towel-lined plate to drain any excess oil. Work in batches to avoid overcrowding the pan.
- Cut the baguettes into 12 cm (5-inch) portions and slice each one open lengthwise. Spread a generous layer of the reserved Caesar dressing on the inside of each bun. Lay a crispy chicken cutlet on the bottom half, top with a generous scoop of the chilled Caesar-dressed romaine lettuce, and finish with a sprinkle of freshly grated Parmesan. Close the sandwiches, serve immediately, and enjoy—especially with a side of hot, crispy fries.