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There is something so satisfying about biting into a crispy chicken Caesar sandwich piled high with tangy Caesar salad on a crusty baguette. This recipe combines everything I love about Caesar salad and crispy chicken cutlets into a hearty handheld meal. It is perfect for a family dinner, a casual get-together, or even meal prepping for the week.
Whenever I make this recipe my family gathers in the kitchen to steal hot chicken straight from the rack while the salad chills. It disappears before I can even plate the sandwiches.
Ingredients
- Full-fat mayonnaise: Provides the rich, creamy base for the dressing look for high-quality with no added sugar
- Greek yogurt: Adds tang and balance to the dressing make sure it is plain for best results
- Dijon mustard: Sharpens the flavor of the dressing opt for a classic imported Dijon
- Worcestershire sauce: Delivers savory depth use just a splash for balance
- Fresh lemon juice: Brightens everything up juice your own for the best taste
- Parmesan cheese: Freshly grated brings salty umami depth always grate fresh right before using
- Garlic cloves: Minced deliver punchy aroma and flavor use a microplane or mince as fine as possible
- Black pepper: Gives subtle spice grind it fresh for more complexity
- Sea salt: Just a pinch to bring out all the flavors choose flaky salts if you have them
- Chicken cutlets: Thin and tender choose cutlets that are even in thickness for even cooking
- All-purpose flour: Coats the chicken for better crunch sift before using for lighter breading
- Smoked paprika: Gives a subtle smokiness look for Spanish brands if possible
- Eggs: Help the crumbs stick go for large eggs for good coverage
- Panko crumbs: Make the coating extra crispy choose unseasoned for best results
- Breadcrumbs: Provide a classic tender crunch use fresh breadcrumbs if you can
- Dried parsley and dried oregano: Add herby notes store in airtight jar for maximum flavor
- Garlic powder: Boosts the aroma in the coating
- Oil for frying: Choose a neutral oil like canola or sunflower
- French baguettes: Crunchy outside fluffy inside buy fresh on the day you cook
- Romaine hearts: Crisp and green perfect for Caesar salad look for tight and firm hearts
- Extra Parmesan for finishing: Always finish with a sprinkle for impact
Step-by-Step Instructions
- Make the Caesar Dressing:
- In a mixing bowl whisk together mayonnaise Greek yogurt Dijon mustard Worcestershire sauce lemon juice Parmesan garlic black pepper and sea salt until the mixture is smooth and creamy. Taste and adjust salt as needed. Spoon out four to five tablespoons of dressing and mix with the chopped romaine lettuce until evenly coated. Cover and refrigerate both the tossed salad and the remaining dressing so they stay crisp.
- Prepare the Chicken Cutlets:
- Lay out the chicken cutlets on a clean cutting board. If they are thick or uneven pound them gently with a meat mallet until each piece is even all over. Season both sides with sea salt and ground black pepper so the flavor gets into every bite.
- Set Up the Breading Station:
- Arrange three shallow plates for your breading line. In the first plate mix the flour salt and smoked paprika stirring with a fork to combine. In the second plate crack the eggs and whisk with a quarter teaspoon salt until frothy. On the third plate combine panko breadcrumbs dried parsley black pepper sea salt dried oregano garlic powder and grated Parmesan mixing thoroughly so the dry coating is well blended.
- Bread the Chicken:
- Take one chicken cutlet at a time dredge it in the flour mixture coating both sides and shaking off any extra. Dip the cutlet into the egg so it is evenly coated then set into the breadcrumb mixture. Press firmly so the crumbs adhere on both sides. Repeat with each cutlet and set aside on a plate.
- Fry the Chicken:
- Pour oil into a frying pan to a depth of about one inch and heat over medium. To test if the oil is hot drop in a few crumbs and see if they sizzle right away. When ready add the breaded chicken to the pan being careful not to overcrowd. Fry for four to five minutes on each side until the crust is golden and the chicken is cooked through. Transfer cooked chicken to a wire rack or paper towel lined plate to drain excess oil.
- Assemble the Sandwiches:
- Slice your French baguette into sections about twelve centimeters long and open each one lengthwise. Spread a layer of the reserved Caesar dressing all over the inside. Lay a warm crispy chicken cutlet on the bottom half. Pile on a generous scoop of Caesar salad and plenty of freshly grated Parmesan. Close the sandwich and serve immediately with fries or chips.
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For me the hit of Parmesan in both the dressing and the crumb coating makes every bite unforgettable. The first time I made these sandwiches we could not stop laughing at the huge crunchy mess and the smell of lemony dressing filled the whole house.
Storage Tips
Wrap any leftover assembled sandwiches tightly in foil or parchment and refrigerate but be prepared for some loss of crunch. The best way is to store the chicken and salad separately and only assemble right before eating. Fried chicken cutlets can be reheated in a hot oven or air fryer to restore their crispiness. Extra Caesar dressing keeps well for up to three days in a sealed jar in the fridge. The salad is best dressed right before serving.
Ingredient Substitutions
If you have no Greek yogurt just use all mayonnaise for a richer dressing. Chicken breast sliced into thin pieces works just as well as store bought cutlets. You can use whole wheat panko or gluten free breadcrumbs for the coating if you need. Substitute kale or butter lettuce for the romaine for a twist. Try sourdough or ciabatta rolls instead of baguette for a softer sandwich.
Serving Suggestions
For a dinner party set up a sandwich bar with bowls of Caesar salad extra dressing and crispy cutlets so everyone builds their own. Serve with sweet potato fries pickles or a simple tomato salad on the side. For a lunchbox wrap the components separately and assemble at work or school.
Cultural and Historical Notes
The Caesar salad was invented in Tijuana Mexico in the nineteen twenties but adding crispy chicken and tucking it into a sandwich is a modern comfort food twist. This combination is especially popular as a cafe or bistro lunch in North America and always gets applause for its blend of fresh greens savory chicken and bold dressing.
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These crispy chicken Caesar sandwiches are the ultimate balanced comfort food — satisfying, flavorful, and easy to make.
Frequently Asked Questions
- → How do I keep the chicken extra crispy?
For the best crunch, fry the chicken in batches so the oil stays hot and place cooked cutlets on a wire rack to prevent sogginess.
- → Can I make the Caesar dressing ahead of time?
Yes, the dressing can be prepared up to 2 days in advance. Keep it covered and refrigerated until ready to use.
- → Which type of bread works best?
A French baguette is ideal for a sturdy structure and crisp crust, but ciabatta also works well for this sandwich.
- → What can I use instead of chicken cutlets?
Chicken thighs or even tofu cutlets can substitute, though adjust cooking times for different cuts or proteins.
- → Is it possible to bake the chicken instead of frying?
Yes, arrange breaded cutlets on a wire rack over a baking sheet and bake at 220°C (425°F) until golden and cooked through.