Crispy Chicken Caesar Sandwich (Print Version)
# Ingredients:
→ Caesar Dressing
01 -
120 ml full-fat mayonnaise
02 -
45 g Greek yogurt
03 -
1 teaspoon Dijon mustard
04 -
1 teaspoon Worcestershire sauce
05 -
30 ml lemon juice
06 -
25 g Parmesan cheese, freshly grated
07 -
1–2 garlic cloves, minced
08 -
0.25 teaspoon ground black pepper
09 -
pinch sea salt
→ Chicken
10 -
5 chicken cutlets
11 -
sea salt, to taste
12 -
ground black pepper, to taste
13 -
neutral oil, for frying
→ Flour Mixture
14 -
45 g all-purpose flour
15 -
0.5 teaspoon salt
16 -
0.75 teaspoon smoked paprika
→ Egg Mixture
17 -
2 eggs
18 -
0.25 teaspoon salt
→ Breadcrumb Mixture
19 -
45 g panko crumbs
20 -
25 g breadcrumbs
21 -
1 teaspoon dried parsley
22 -
0.5 teaspoon ground black pepper
23 -
0.5 teaspoon sea salt
24 -
0.5 teaspoon dried oregano
25 -
1 teaspoon garlic powder
26 -
25 g Parmesan cheese, freshly grated
→ Assembly
27 -
2 romaine hearts, chopped
28 -
1–2 French baguettes
29 -
extra Parmesan cheese, freshly grated, to serve
# Instructions:
01 -
In a bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan cheese, minced garlic, black pepper, and sea salt. Mix until smooth and creamy. Toss chopped romaine hearts with 4–5 tablespoons of the dressing in a medium bowl. Refrigerate dressed lettuce and remaining dressing separately until assembly.
02 -
Place chicken cutlets on a cutting board. If uneven in thickness, gently flatten using a meat mallet or rolling pin for even cooking. Season both sides with sea salt and black pepper.
03 -
Arrange three shallow dishes: In the first, combine flour, salt, and smoked paprika. In the second, whisk eggs with salt. In the third, mix panko, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and Parmesan cheese.
04 -
Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip into egg mixture, then press firmly into breadcrumb mixture to thoroughly coat. Repeat for all cutlets.
05 -
Heat oil in a frying pan over medium heat. When hot, fry breaded chicken cutlets until golden and crispy, about 4–5 minutes per side. Work in batches to avoid overcrowding. Transfer fried cutlets to a wire rack to drain excess oil.
06 -
Slice baguettes into 12 cm portions and split lengthwise. Spread reserved Caesar dressing on each baguette base. Top with a crispy chicken cutlet and a generous amount of dressed romaine. Garnish with extra grated Parmesan. Close sandwiches and serve immediately.
# Notes:
01 -
Use a wire rack after frying to keep the chicken coating crisp rather than soggy.