Crunchy Chicken Caesar Sandwich Recipe

Introduction

The Crunchy Chicken Caesar Sandwich is a satisfying twist on the classic Caesar salad, combining crispy breaded chicken with creamy Caesar dressing and fresh romaine lettuce inside a crusty baguette. Perfect for a hearty lunch or casual dinner, this sandwich balances crisp textures and rich flavors effortlessly.

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 (for flour mixture)
• ¾ tsp smoked paprika
• 2 eggs
• ¼ tsp salt (for egg mixture)
• ¾ cup panko crumbs
• ¼ cup breadcrumbs
• 1 tsp dried parsley
• ½ tsp ground black pepper (for breadcrumb mixture)
• ½ tsp sea salt (for breadcrumb mixture)
• ½ tsp dried oregano
• 1 tsp garlic powder
• ¼ cup Parmesan cheese (freshly grated, for breadcrumb mixture)
• 2 romaine hearts (chopped)
• 1-2 French baguettes
• Parmesan cheese (freshly grated, for serving)

Instructions

1. Step 1: In a bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt. Stir well until the dressing is smooth and creamy. Use 4–5 tablespoons of the dressing to toss with the chopped romaine lettuce in a separate bowl. Cover and refrigerate both the salad and remaining dressing separately.
2. Step 2: Place the chicken cutlets on a cutting board. If needed, gently pound them to an even thickness using a meat mallet or rolling pin. Season both sides with sea salt and ground black pepper.
3. Step 3: Prepare three shallow plates for breading: mix flour, ½ tsp salt, and smoked paprika in the first; whisk eggs with ¼ tsp salt in the second; combine panko, breadcrumbs, dried parsley, ½ tsp black pepper, ½ tsp sea salt, dried oregano, garlic powder, and ¼ cup Parmesan cheese in the third.
4. Step 4: Heat oil in a frying pan over medium heat. Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip into the egg mixture, and finally press firmly into the breadcrumb mixture to coat thoroughly.
5. Step 5: When the oil is hot (tested by dropping a few breadcrumbs that should sizzle), carefully fry chicken cutlets in batches to avoid overcrowding. Cook each side for 4-5 minutes until golden brown and fully cooked. Drain cooked cutlets on a wire rack.
6. Step 6: Slice the baguettes into 12 cm (5″) portions and cut them lengthwise. Spread a layer of the reserved Caesar dressing inside each baguette, add a crispy chicken cutlet, then top with the dressed Caesar salad. Sprinkle extra Parmesan cheese on top, close the sandwich, and serve immediately with fries or your favorite side.

Tips & Variations

• For extra flavor, add a few anchovy fillets to the Caesar dressing.
• Use gluten-free flour and breadcrumbs to make this sandwich gluten-free.
• Try swapping chicken cutlets for grilled chicken breasts for a lighter version.
• Serve with a side of spicy aioli or chipotle mayo for an added kick.

Storage

Store leftover chicken cutlets and dressing separately in airtight containers in the refrigerator for up to 2 days. Assemble sandwiches fresh before serving to maintain the crisp texture of the chicken and freshness of the lettuce. Reheat chicken cutlets in a 350°F (175°C) oven for about 10 minutes to retain crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of lettuce for this sandwich?

Yes, although romaine is traditional for Caesar salad, crisp lettuce varieties like iceberg or butter lettuce work well to keep texture and freshness.

What’s the best way to ensure the chicken stays crispy?

Fry the chicken in hot oil without overcrowding the pan, and drain on a wire rack instead of paper towels so the crust stays crisp. Avoid covering the chicken immediately after frying to prevent steam from softening the crust.

Crunchy Chicken Caesar Sandwich Recipe

Print Recipe

★★★★★

4.4 from 105 reviews

This Crunchy Chicken Caesar Sandwich features tender chicken cutlets coated in a flavorful crispy breading, paired with a creamy homemade Caesar dressing and fresh romaine. Served on crusty French baguette slices, this satisfying sandwich delivers classic Caesar salad flavors with a delightful crunchy twist, perfect for a hearty lunch or dinner.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 5 sandwiches 1x
• Category: Sandwiches
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Caesar Dressing and Salad

• 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
• 2 romaine hearts (chopped)

Chicken and Breading

• 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 (for eggs)
• 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)

Sandwich Assembly

• 1–2 French baguettes
• Parmesan cheese (freshly grated, for sprinkling)

Instructions

1. Prepare Caesar Dressing and Salad: In a bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and a pinch of sea salt. Stir until the dressing is smooth and creamy. Take 4–5 tablespoons of this dressing and toss it with the chopped romaine lettuce in a separate bowl. Cover and refrigerate both the dressing and the salad separately to chill.
2. Prepare Chicken Cutlets: Lay chicken cutlets flat on a cutting board. If they vary in thickness, gently pound with a meat mallet or rolling pin to create an even thickness. Season both sides thoroughly with sea salt and ground black pepper.
3. Set Up Breading Stations: Arrange three shallow plates: in the first, mix flour, salt, and smoked paprika; in the second, whisk the eggs with salt; in the third plate, combine panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan cheese.
4. Bread the Chicken: Heat oil in a frying pan over medium heat. Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip into the egg mixture, and finally press firmly into the breadcrumb mixture to coat evenly. Repeat for all cutlets.
5. Fry Chicken Cutlets: Once the oil is hot (test by dropping a few breadcrumbs—they should sizzle immediately), carefully place the breaded chicken cutlets into the pan without overcrowding. Fry each side for 4-5 minutes or until golden brown, crispy, and fully cooked through. Remove and drain on a wire rack to remove excess oil.
6. Assemble Sandwiches: Slice the baguettes into approximately 12 cm (5 inch) portions and split them open lengthwise. Spread a generous layer of the reserved Caesar dressing on each bread piece. Place one crispy chicken cutlet on the bottom half, top with a generous portion of the dressed romaine salad, sprinkle extra grated Parmesan cheese, then close the sandwich. Serve immediately, ideally with fries on the side.

Notes

• For even cooking, pounding the chicken cutlets to uniform thickness ensures they cook through without drying out.
• Using a wire rack to drain fried chicken helps maintain crispiness by preventing sogginess.
• The homemade Caesar dressing can be made ahead and stored refrigerated up to 2 days.
• Adjust seasoning in the breading mix according to taste preferences.
• Serve with fries or a side salad for a complete meal.

Keywords: crunchy chicken sandwich, chicken caesar sandwich, crispy chicken, homemade caesar dressing, grilled chicken sandwich, breaded chicken cutlets