Crispy Chicken Caesar Sandwich
All the flavors of a classic Caesar salad packed into an irresistible sandwich! Crispy Parmesan-crusted chicken, homemade Caesar dressing, crisp romaine, and a crusty baguette come together for the ultimate handheld comfort food.
Equipment
- Mixing bowls for dressing and breading station
- Large skillet for frying chicken
- Wire rack to drain fried chicken
- Knife for slicing baguette
Ingredients
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 cloves garlic, minced
- ¼ cup freshly grated Parmesan cheese
- salt and black pepper, to taste
- 2 thin chicken cutlets (or 1 large breast, halved)
- ½ cup all-purpose flour
- 1 tsp smoked paprika
- 1 large egg
- 1 cup panko breadcrumbs
- ¼ cup regular breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 tsp dried parsley
- ½ tsp oregano
- ½ tsp garlic powder
- oil for frying
- 1 large French baguette
- 1 head romaine lettuce, chopped
- extra Parmesan cheese, for garnish
Instructions
- Whisk together mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic until smooth. Stir in Parmesan and season with salt and pepper. Refrigerate while preparing the chicken.
- Pound chicken cutlets to even thickness. Set up breading station: flour + paprika; beaten egg; breadcrumbs, Parmesan, parsley, oregano, and garlic powder.
- Dredge chicken in flour, dip in egg, then press into breadcrumb-Parmesan mixture. Heat oil to 350°F and fry cutlets for 3–5 minutes per side until golden and cooked through. Drain on wire rack.
- Slice baguette open and toast lightly. Spread Caesar dressing on both halves. Layer crispy chicken, dressed romaine, and extra Parmesan. Close sandwich, slice, and serve immediately.
Notes
Best enjoyed fresh so the chicken stays crispy and the bread doesn’t get soggy. You can prep the Caesar dressing up to 1 week in advance.