Introduction

This Crispy Chicken Caesar Sandwich combines crunchy, golden fried chicken with a creamy, tangy Caesar dressing and fresh romaine lettuce. It’s a delicious twist on the classic Caesar salad, perfect for a satisfying lunch or casual dinner.

The image shows a sandwich with three main layers on a white crusty bun, placed on a white marbled surface. The bottom layer is the bottom half of the white bread bun, soft and slightly fluffy inside. On top of that is a thick layer of crispy, golden-brown fried chicken with a crunchy texture. The third layer is a generous amount of fresh, green lettuce coated in a creamy, white dressing, piled high and spilling over the edges of the bun. The top half of the bun is slightly toasted with a light golden color, resting loosely on top. Some loose bits of lettuce and crumbs are scattered around the sandwich, adding to the fresh and homemade feel of the image. Photo taken with an iphone --ar 4:5 --v 7

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
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 teaspoon salt
¾ teaspoon smoked paprika
2 eggs
¼ teaspoon salt
¾ 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 romaine hearts, chopped
1-2 French baguettes
Parmesan cheese, freshly grated (for garnish)

Instructions

Step 1: In a bowl, prepare the Caesar dressing by mixing the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, minced garlic, black pepper, and sea salt until smooth and creamy. Take 4-5 tablespoons of this dressing and toss it with the chopped romaine lettuce in a medium bowl. Cover both the salad and remaining dressing separately and refrigerate.
Step 2: Lay the chicken cutlets on a cutting board. If they are uneven in thickness, lightly pound them with a meat mallet or rolling pin to an even thickness. Season both sides with sea salt and ground black pepper.
Step 3: Set up a breading station with three shallow plates: first, mix the flour, salt, and smoked paprika; second, whisk the eggs with salt; third, combine panko, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan.
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 well.
Step 5: Once the oil is hot (test by dropping a few breadcrumbs; if they sizzle, it’s ready), carefully place the chicken cutlets in the pan. Fry until golden brown on one side, about 4-5 minutes, then flip and fry the other side until crispy and fully cooked. Remove and place on a wire rack to drain excess oil. Fry in batches if needed to avoid overcrowding.
Step 6: Slice French baguettes into 12 cm (5″) portions and cut each lengthwise. Spread a layer of reserved Caesar dressing inside, place a crispy chicken cutlet on top, add a generous amount of the dressed romaine lettuce, and sprinkle with extra grated Parmesan. Close the sandwich and serve immediately with fries or your favorite side.

Tips & Variations

For extra crispiness, double-dip the chicken cutlets in the egg and breadcrumb mixtures.
Use homemade or high-quality panko for a lighter, crunchier crust.
Substitute chicken cutlets with grilled chicken breasts for a lighter version.
Add sliced tomatoes or crispy bacon for extra layers of flavor.
Try a garlic butter spread on the baguette before assembling the sandwich for added richness.

Storage

Store leftover chicken cutlets and Caesar dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken cutlets in a toaster oven or oven at 350°F (175°C) until warmed through and crispy. Avoid microwaving to keep the crust crunchy. Assemble sandwiches just before serving to prevent sogginess.

How to Serve

A sandwich with a crusty golden-brown baguette cut in half horizontally forms the base and top layers. Inside, there is one thick, crispy, dark brown breaded patty sitting on the bottom half of the bread. On top of the patty is a layer of green leafy lettuce mixed with a creamy white dressing, some pieces of the lettuce and dressing spill out from the sides. The sandwich is set on white parchment paper on a wooden board, with some lettuce leaves and crumbs scattered around. There is a second similar sandwich blurred in the background, and the overall scene is set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this sandwich?

While fresh fried chicken cutlets yield the best texture and flavor, you can use pre-cooked chicken if pressed for time. Just reheat and bread it before frying or skip the frying step and toast the chicken instead.

What can I substitute for panko breadcrumbs?

If you don’t have panko, you can use regular breadcrumbs or crush cornflakes for a similar crunchy coating. Panko tends to be lighter and crispier, so keep that in mind when substituting.

Crispy Chicken Caesar Sandwich Recipe

Print Recipe

★★★★★

4.6 from 80 reviews

This Crispy Chicken Caesar Sandwich offers a delightful twist on the classic Caesar salad by combining crispy breaded chicken cutlets with fresh romaine lettuce tossed in a creamy homemade Caesar dressing. Perfectly seasoned and pan-fried to golden perfection, these sandwiches are assembled on crusty French baguettes with an extra sprinkle of Parmesan cheese for a deliciously satisfying meal.

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

Ingredients

Scale

Caesar Dressing

½ cup full-fat mayonnaise
3 tablespoons Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
¼ cup Parmesan cheese, freshly grated
1–2 garlic cloves, minced
¼ teaspoon black pepper
Pinch of sea salt

Chicken

5 chicken cutlets (see note 1)
Sea salt, to taste
Ground black pepper, to taste
Oil for frying (vegetable or canola oil recommended)

Flour Mixture

⅓ cup all-purpose flour
½ teaspoon salt
¾ teaspoon smoked paprika

Egg Mixture

2 eggs
¼ teaspoon salt

Breadcrumbs Mixture

¾ 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

Assembly

2 romaine hearts, chopped
1–2 French baguettes
Parmesan cheese, freshly grated, for garnish

Instructions

Prepare the Caesar Dressing: In a bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and salt. Stir thoroughly until the dressing is smooth and creamy. Reserve 4-5 tablespoons of this dressing for the sandwich assembly, and mix the rest with the chopped romaine lettuce. Cover both separately and refrigerate.
Prepare the Chicken Cutlets: Place the chicken cutlets on a cutting board. If the pieces vary in thickness, gently pound them to an even thickness using a meat mallet or rolling pin. Season both sides generously with sea salt and ground black pepper.
Set Up Breading Station: Arrange three shallow plates for breading: first with the flour mixed with salt and smoked paprika, second with whisked eggs seasoned with salt, and third with combined panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan cheese.
Bread the Chicken: Heat oil in a frying pan over medium heat. Take each cutlet and dredge thoroughly in the flour mixture, shaking off excess. Dip into the egg mixture, then press firmly into the breadcrumb mixture, ensuring an even coating. Repeat for all cutlets.
Fry the Chicken: Test the oil by dropping in a few breadcrumbs; if they sizzle immediately, it’s ready. Carefully place the breaded chicken cutlets into the oil. Fry until golden brown on one side, about 4-5 minutes, then flip to cook the other side until the chicken is crispy and fully cooked through. Remove and drain on a wire rack. Fry in batches to avoid overcrowding and ensure even cooking.
Assemble the Sandwiches: Slice the French baguettes into approximately 12 cm (5 inch) portions and cut them lengthwise. Spread a generous layer of the reserved Caesar dressing on the bread. Place a crispy chicken cutlet on each portion, top with the Caesar salad (romaine dressed earlier), and sprinkle with additional freshly grated Parmesan cheese. Close the sandwiches and serve immediately, ideally with a side of fries.

Notes

Note 1: If chicken cutlets are not available, use boneless, skinless chicken breasts pounded thin.
For an extra crisp crust, use panko breadcrumbs combined with regular breadcrumbs as instructed.
Do not overcrowd the frying pan to maintain oil temperature and crispiness.
Leftover sandwich components can be stored separately in the fridge and assembled just before serving to keep bread from becoming soggy.
This sandwich pairs well with classic French fries or a light salad.

Keywords: crispy chicken sandwich, Caesar sandwich, breaded chicken cutlets, homemade Caesar dressing, fried chicken sandwich