Description
Indulge in the ultimate comfort food with this Crispy Chicken Caesar Sandwich. Crispy, juicy chicken cutlets are paired with a creamy homemade Caesar dressing and fresh romaine lettuce, all nestled in a soft baguette for a satisfying meal.
Ingredients
Units
Scale
Caesar Dressing
- 1/2 cup full-fat mayonnaise
- 3 tablespoon Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoon lemon juice
- 1/4 cup Parmesan cheese freshly grated
- 1–2 garlic cloves minced
- 1/4 teaspoon black pepper
- Pinch sea salt
Chicken
- 5 chicken cutlets
- sea salt to taste
- ground black pepper to taste
- Oil for frying
Flour Mixture
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon smoked paprika
Egg Mixture
- 2 eggs
- 1/4 teaspoon salt
Breadcrumbs Mixture
- 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 dried oregano
- 1 teaspoon garlic powder
- 1/4 cup Parmesan cheese freshly grated
Assembly
- 2 romaine hearts chopped
- 1–2 French baguettes
- Parmesan cheese freshly grated
Instructions
- In a bowl, prepare the Caesar dressing by mixing all ingredients. Stir until smooth and creamy. Take 4–5 tablespoons of this dressing and mix it with the chopped romaine lettuce in a medium bowl. Cover both the salad and the remaining dressing and refrigerate both components separately for later.
- Lay the chicken cutlets on a cutting board. If they are uneven in thickness, gently pound them with a meat mallet or rolling pin to make them even. Sprinkle both sides with salt and ground black pepper.
- Set up the breading station with three shallow plates. In the first, mix the flour, salt, and smoked paprika. In the second, whisk the eggs with salt until well combined. In the third, panko, breadcrumbs, dried parsley, black pepper, salt, dried oregano, garlic powder, and grated Parmesan cheese.
- Heat oil in a frying pan over medium heat. Take one chicken cutlet and dredge it in the flour mixture, shake off any excess. Next, dip it into the eggs mixture. Finally, firmly press it into the breadcrumb mix. Repeat for all cutlets.
- Once the oil is hot (test by dropping in a few breadcrumbs—if they sizzle, it’s ready), carefully place the chicken into the pan. Fry until golden brown on one side, then flip and cook the other side until crispy and fully cooked.
- Slice the baguettes into 12 cm (5″) portions and cut each one open lengthwise. Spread a layer of the reserved Caesar dressing, place a crispy chicken cutlet on top, followed by a generous amount of the Caesar salad. Sprinkle with extra grated Parmesan. Close the sandwiches and serve immediately with fries.
Notes
- If starting with whole chicken thighs or breasts than pre-cut chicken cutlets, slice them in half horizontally and pound them to an even thickness.
- To prevent the sandwich from becoming soggy, assemble it just before serving. Add the dressed romaine and chicken at the last minute. You can also lightly toast the baguette.
- Maintain the right oil temperature while frying. Too hot, and the breading will burn before the chicken is fully cooked; too low, and the coating won’t crisp up properly.
Nutrition
- Serving Size: 1 sandwich
- Calories: 653 kcal
- Sugar: 5g
- Sodium: 1562mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0.1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 51g
- Cholesterol: 192mg
