Introduction

This Crispy Chicken Caesar Sandwich combines juicy, tender chicken with a crisp, flavorful Caesar salad all piled inside a crunchy baguette. It’s a satisfying twist on a classic Caesar salad that makes for a perfect lunch or casual dinner. Get ready for layers of creamy dressing, crunchy chicken, and fresh romaine in every bite.

A close-up of a cheeseburger placed on a wooden board with a white marbled texture background. The burger has six visible layers: a golden brown soft top bun sitting above creamy pink sauce with grilled onions and green jalapeño slices on top; a melted bright yellow cheddar cheese slice over a well-cooked dark brown beef patty; below it a fresh red tomato slice and green leafy lettuce, all held together by a soft golden brown bottom bun. There are also some scattered grilled onions and jalapeños, with a single yellow French fry in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Caesar Dressing: ½ cup full-fat mayonnaise, 3 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 2 tablespoons lemon juice, ¼ cup freshly grated Parmesan cheese, 1-2 garlic cloves minced, ¼ teaspoon black pepper, pinch of sea salt

Chicken: 5 chicken cutlets, sea salt to taste, ground black pepper to taste, oil for frying

Flour Mixture: ⅓ cup all-purpose flour, ½ teaspoon salt, ¾ teaspoon smoked paprika

Egg Mixture: 2 eggs, ¼ teaspoon salt

Breadcrumb Mixture: ¾ cup panko crumbs, ¼ cup breadcrumbs, 1 teaspoon dried parsley, ½ teaspoon ground black pepper, ½ teaspoon sea salt, ½ teaspoon dried oregano, 1 teaspoon garlic powder, ¼ cup freshly grated Parmesan cheese

Assembly: 2 romaine hearts chopped, 1-2 French baguettes, extra freshly grated Parmesan cheese for topping

Instructions

Step 1: Prepare the Caesar dressing by mixing all the dressing ingredients in a bowl until smooth and creamy. Toss 4-5 tablespoons of the dressing with the chopped romaine lettuce. Cover and refrigerate both the salad and the remaining dressing separately.

Step 2: Pound the chicken cutlets to an even thickness if needed. Season both sides with salt and pepper.

Step 3: Set up a breading station with three shallow dishes: one with the flour mixture, one with the egg mixture whisked together, and one with the breadcrumb mixture.

Step 4: Heat oil in a frying pan over medium heat. Dredge each chicken cutlet first in flour, shaking off excess, then dip into the eggs, and finally coat firmly with the breadcrumb mixture.

Step 5: Fry the chicken cutlets in batches without overcrowding until golden brown and crispy, about 4-5 minutes per side. Remove and drain on a wire rack.

Step 6: Slice the baguettes into 12 cm (5″) portions and cut open lengthwise. Spread a layer of the reserved Caesar dressing, then add a crispy chicken cutlet, followed by a generous amount of the dressed romaine salad. Sprinkle with extra Parmesan cheese, close the sandwich, and serve immediately.

Tips & Variations

Use panko breadcrumbs for extra crunch, or substitute with regular breadcrumbs if needed—texture will be slightly less crispy.

If you don’t have Worcestershire sauce, substitute with soy sauce or a dash of fish sauce.

To prevent sogginess, assemble sandwiches just before serving and toast the bread lightly, rubbing with fresh garlic for added flavor.

For a milder cheese flavor, swap Parmesan with Grana Padano in the breadcrumb mix.

Pound chicken cutlets evenly to ensure quick, even cooking and juicy results.

After frying, rest the chicken on a wire rack rather than paper towels to keep the crust crispy.

Maintain oil temperature around 175-180°C (350-360°F) for perfect frying—too hot burns the crust, too low makes it soggy.

Storage

Store components separately if making ahead: keep dressing and romaine lettuce refrigerated, chicken in an airtight container, and baguettes at room temperature. Assemble the sandwich just before serving to avoid sogginess. You can freeze cooked or uncooked breaded chicken cutlets and reheat or fry fresh when ready. Avoid freezing the fully assembled sandwich.

FAQs

Can I use other types of lettuce instead of romaine?

Romaine is traditional for Caesar salads because of its crispness, but iceberg lettuce is a decent alternative if needed. The flavor and texture will differ slightly.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 75°C (165°F). Frying times will vary depending on thickness, usually about 4-5 minutes per side. Maintaining the right oil temperature helps cook evenly without burning the coating.