Description
A crispy and flavorful chicken Caesar sandwich featuring breaded chicken cutlets, fresh Caesar salad, and a creamy homemade Caesar dressing, served on crusty French baguettes for a satisfying meal.
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 Parmesan cheese (freshly grated)
- 1-2 garlic cloves (minced)
- ¼ tsp black pepper
- Pinch sea salt
For the Chicken Cutlets
- 5 chicken cutlets
- Sea salt (to taste)
- Ground black pepper (to taste)
- Oil (for frying)
Breading Station
- ⅓ cup all-purpose flour
- ½ tsp salt
- ¾ tsp smoked paprika
- 2 eggs
- ¼ tsp salt
- ¾ cup panko crumbs
- ¼ cup breadcrumbs
- 1 tsp dried parsley
- ½ tsp ground black pepper
- ½ tsp sea salt
- ½ tsp dried oregano
- 1 tsp garlic powder
- ¼ cup Parmesan cheese (freshly grated)
For the Salad
- 2 romaine hearts (chopped)
For Assembly
- 1-2 French baguettes
- Parmesan cheese (freshly grated, for garnish)
Instructions
- Prepare the Caesar Dressing: In a bowl, mix the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and sea salt until smooth and creamy. Reserve about 4–5 tablespoons of dressing and mix it with the chopped romaine lettuce. Cover and refrigerate both the salad and the remaining dressing separately.
- Prepare the Chicken Cutlets: Place chicken cutlets on a cutting board and pound gently with a meat mallet or rolling pin to even their thickness. Season both sides with sea salt and ground black pepper.
- Set Up Breading Station: Arrange three shallow plates. In the first, combine flour, salt, and smoked paprika. In the second, whisk eggs with salt until combined. In the third, mix panko crumbs, breadcrumbs, dried parsley, ground black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan cheese.
- Bread the Chicken: Dredge each cutlet in the flour mixture, shaking off excess, then dip in the egg mixture, then press firmly into the breadcrumb mixture to coat evenly. Repeat for all cutlets.
- Fry the Chicken: Heat oil in a frying pan over medium heat. Test readiness by dropping in a few breadcrumbs; if they sizzle, oil is ready. Fry the cutlets carefully, 4-5 minutes per side or until golden brown and fully cooked through. Do not overcrowd the pan; fry in batches as needed. Drain on a wire rack.
- Assemble the Sandwiches: Slice French baguettes into approximately 12 cm (5 inch) portions and cut each lengthwise. Spread each half with reserved Caesar dressing. Add a crispy chicken cutlet, top with the dressed romaine salad, and sprinkle with extra freshly grated Parmesan cheese. Close sandwiches and serve immediately with fries or your choice of sides.
Notes
- For even cooking, ensure chicken cutlets are similar in thickness by pounding them gently.
- Use fresh Parmesan cheese for best flavor in dressing and breading.
- Do not overcrowd the pan when frying to maintain oil temperature and crispiness.
- Leftover Caesar dressing can be stored in an airtight container in the fridge for up to 3 days.
- For a lighter option, bake the breaded chicken cutlets at 400°F (200°C) for 20-25 minutes until crispy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg
