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Crispy Chicken Caesar Sandwich on a crusty roll topped with shredded lettuce and creamy sauce, served on parchment paper with another sandwich blurred in the background.

Crispy Chicken Caesar Sandwich

Golden, crunchy chicken paired with creamy Caesar dressing and fresh romaine makes this sandwich irresistible and satisfying.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5
Course: Dinner, lunch
Cuisine: American, Italian-Inspired
Calories: 653
Ingredients Method Nutrition Notes

Ingredients
  

  • ½ cup full-fat mayonnaise for creamy dressing
  • 3 tablespoons Greek yogurt adds tang and creaminess
  • 1 teaspoon Dijon mustard for depth of flavor in dressing
  • 1 teaspoon Worcestershire sauce for umami in dressing
  • 2 tablespoons lemon juice freshly squeezed, for brightness
  • ¼ cup Parmesan cheese freshly grated (for dressing richness)
  • 1 –2 garlic cloves minced (for aromatic flavor)
  • ¼ teaspoon black pepper for seasoning dressing
  • Pinch sea salt for seasoning dressing
  • 5 chicken cutlets about ⅓ lb each, see note for prep
  • Sea salt to taste (for seasoning chicken)
  • Ground black pepper to taste (for seasoning chicken)
  • Oil for frying neutral oil, about ¼-inch depth in pan
  • ⅓ cup all-purpose flour for dredging
  • ½ teaspoon salt for flour mixture
  • ¾ teaspoon smoked paprika adds smoky flavor
  • 2 eggs for egg wash
  • ¼ teaspoon salt for egg mixture
  • ¾ cup panko breadcrumbs for crispy coating
  • ¼ cup regular breadcrumbs for structure
  • 1 teaspoon dried parsley for seasoning coating
  • ½ teaspoon black pepper for coating
  • ½ teaspoon sea salt for coating
  • ½ teaspoon dried oregano for coating
  • 1 teaspoon garlic powder for coating
  • ¼ cup Parmesan cheese freshly grated (for coating)
  • 2 romaine hearts chopped (for Caesar salad in sandwich)
  • 1 –2 French baguettes cut into 5-inch portions
  • Parmesan cheese freshly grated (for topping sandwich)

Method
 

  1. Prepare the Caesar dressing by combining mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, garlic, salt, and black pepper in a bowl.
  2. Reserve 4–5 tablespoons of dressing and toss it with chopped romaine lettuce. Cover both salad and remaining dressing separately and refrigerate.
  3. If chicken cutlets are uneven, gently pound to even thickness.
  4. Season both sides of the cutlets with salt and ground black pepper.
  5. Set up a breading station with three shallow plates: flour mixed with salt and smoked paprika; whisked eggs with salt; breadcrumbs, panko, parsley, black pepper, salt, oregano, garlic powder, and Parmesan.
  6. Heat oil in a frying pan over medium heat to 350–360°F (175–180°C).
  7. Dredge each chicken cutlet in the flour mixture, shake off excess, dip into egg mixture, then press firmly into the breadcrumb mixture.
  8. Fry chicken cutlets until golden brown and fully cooked, about 4–5 minutes per side depending on thickness. Drain on a wire rack.
  9. Slice baguettes into 5-inch portions and cut lengthwise. prep
  10. Spread reserved Caesar dressing on each baguette portion.
  11. Layer each with a crispy chicken cutlet, then top with dressed romaine.
  12. Sprinkle extra grated Parmesan on top, close sandwiches, and serve immediately.

Nutrition

Serving: 1 ServingCalories: 653kcalCarbohydrates: 45gProtein: 51gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 12gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 192mgSodium: 1562mgPotassium: 935mgFiber: 3gSugar: 5gVitamin A: 4334IUVitamin C: 7mgCalcium: 237mgIron: 5mg

Notes

This sandwich is crunchy, creamy, and fresh all at once. Perfect for lunch or a casual dinner, it’s best enjoyed immediately after assembly to keep the bread crisp and the chicken golden.

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