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Crispy Chicken Caesar Sandwich

Crispy Chicken Caesar Sandwich

This Crispy Chicken Caesar Sandwich brings together golden breaded chicken cutlets, creamy homemade Caesar dressing, and fresh romaine lettuce on a toasted garlic baguette for the ultimate handheld meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 pound chicken breast cutlets, thinly sliced
  • 0.5 cup all-purpose flour
  • 2 large eggs, beaten
  • 1.5 cups panko breadcrumbs
  • 0.5 cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 cup vegetable oil for frying
For the Caesar Dressing
  • 0.5 cup mayonnaise
  • 3 tablespoons Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 0.25 cup grated parmesan cheese
  • salt and pepper to taste
For Assembly
  • 4 small baguettes or sub rolls
  • 2 cups romaine lettuce, chopped
  • 0.25 cup butter, softened for garlic butter
  • 2 cloves garlic, minced for garlic butter
  • 1 tablespoon fresh parsley, chopped for garlic butter
  • extra parmesan for topping

Equipment

  • Large skillet or frying pan
  • Three shallow bowls for breading
  • Wire rack
  • Baking sheet

Method
 

  1. Slice chicken breasts horizontally into thin cutlets. Pound lightly with a meat mallet to even thickness. Season with salt and pepper.
  2. Set up a breading station with three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko mixed with parmesan and garlic powder.
  3. Dredge each chicken cutlet in flour, shaking off excess, then dip in beaten eggs, and finally press firmly into the panko mixture to coat completely.
  4. Heat vegetable oil in a large skillet over medium heat. Test with a breadcrumb—it should sizzle immediately when the oil is ready.
  5. Fry chicken cutlets for 3–4 minutes per side until golden brown and cooked through. Transfer to a wire rack to drain.
  6. While chicken cooks, whisk together all Caesar dressing ingredients in a bowl until smooth and creamy. Taste and adjust seasoning.
  7. Mix softened butter with minced garlic, chopped parsley, and a pinch of salt. Slice baguettes lengthwise and spread garlic butter on both cut sides.
  8. Sprinkle parmesan on the buttered bread and toast under the broiler for 2–3 minutes until golden and crispy.
  9. Toss chopped romaine with enough Caesar dressing to coat lightly. Reserve extra dressing for spreading.
  10. Spread Caesar dressing on the bottom half of each toasted baguette. Add a crispy chicken cutlet, pile dressed romaine on top, sprinkle with extra parmesan, and close the sandwich. Serve immediately.

Notes

For extra crispy chicken, make sure to pat the cutlets completely dry before breading. Press the breadcrumb coating firmly onto the chicken to help it stick during frying. The sandwich is best assembled fresh, but you can prep the chicken and dressing ahead of time.