This Chicken Caesar Sandwich takes everything you love about the classic salad and tucks it into a warm, crusty baguette. Juicy, golden-fried chicken, tangy Caesar dressing, and crisp romaine come together in one irresistible bite. It’s cozy comfort food with a fresh, zesty twist perfect for lunch, dinner, or even a game-day treat.
Ingredients
For the Caesar Dressing
- ½ cup full-fat mayonnaise
- 3 tbsp Greek yogurt
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp lemon juice
- ¼ cup freshly grated Parmesan cheese
- 1–2 garlic cloves, minced
- ¼ tsp black pepper
- Pinch of sea salt
For the Chicken
- 5 chicken cutlets
- Salt and black pepper, to taste
- Oil for frying
For the Flour Mixture
- ⅓ cup all-purpose flour
- ½ tsp salt
- ¾ tsp smoked paprika
For the Egg Mixture
- 2 eggs
- ¼ tsp salt
For the Breadcrumb Mixture
- ¾ cup panko crumbs
- ¼ cup breadcrumbs
- 1 tsp dried parsley
- ½ tsp black pepper
- ½ tsp sea salt
- ½ tsp dried oregano
- 1 tsp garlic powder
- ¼ cup grated Parmesan cheese
For Assembly
- 2 romaine hearts, chopped
- 1–2 French baguettes
- Extra Parmesan, freshly grated
Instructions
Step 1: Make the Dressing
In a bowl, whisk together mayo, Greek yogurt, mustard, Worcestershire, lemon juice, Parmesan, garlic, pepper, and salt until creamy. Set aside 4–5 tablespoons and toss with chopped romaine. Refrigerate both the salad and dressing.
Step 2: Prep the Chicken
Pound the chicken cutlets evenly, season with salt and pepper, and prepare three shallow plates—one each for the flour, egg, and breadcrumb mixtures.
Step 3: Bread and Fry
Coat each cutlet in flour, then egg, then breadcrumbs. Fry over medium heat for 4–5 minutes per side until golden and crispy. Drain on a rack.
Step 4: Assemble the Sandwich
Cut baguettes into 5-inch portions and slice open. Spread Caesar dressing, add a crispy chicken cutlet, top with Caesar salad, and sprinkle Parmesan. Serve warm with fries or chips.
Chicken Caesar Sandwich
Equipment
- mixing bowls For dressing and coating mixtures.
- whisk To combine dressing ingredients smoothly.
- Frying pan For frying the chicken cutlets.
- Tongs To handle hot chicken safely.
- wire rack To drain excess oil after frying.
Ingredients
- 1/2 cup full-fat mayonnaise
- 3 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons lemon juice
- 1/4 cup Parmesan cheese, freshly grated
- 1-2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1 pinch sea salt
- 5 pieces chicken cutlets
- salt and ground black pepper, to taste
- oil, for frying
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon smoked paprika
- 2 pieces eggs
- 1/4 teaspoon salt
- 3/4 cup panko crumbs
- 1/4 cup breadcrumbs
- 1 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/4 cup Parmesan cheese, freshly grated
- 2 hearts romaine lettuce, chopped
- 1-2 pieces French baguettes
- extra Parmesan cheese, freshly grated, for garnish
Instructions
- In a bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan, garlic, pepper, and salt. Stir until smooth and creamy. Set aside 4-5 tablespoons and mix with chopped romaine lettuce. Cover both the salad and remaining dressing, then refrigerate.
- Lay the chicken cutlets on a cutting board and pound to even thickness if needed. Season both sides with salt and pepper.
- Set up three shallow plates: one with flour, salt, and smoked paprika; one with whisked eggs and salt; and one with panko, breadcrumbs, parsley, black pepper, sea salt, oregano, garlic powder, and grated Parmesan.
- Heat oil in a frying pan over medium heat. Dredge each cutlet in flour, then egg, then breadcrumbs, pressing firmly. Fry each cutlet for 4–5 minutes per side until golden and fully cooked. Drain on a wire rack. Fry in batches to avoid crowding.
- Slice baguettes into 5-inch portions and cut open lengthwise. Spread Caesar dressing on the bottom half, top with a crispy chicken cutlet, add the Caesar salad, and sprinkle with Parmesan. Close and serve immediately with fries.