Crispy Chicken Caesar Sandwiches
A delightful mash-up of a classic Caesar salad and a golden, crispy chicken cutlet, all in one delicious sandwich.
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 cloves garlic (minced)
- ¼ tsp black pepper
- Pinch pinch sea salt
For the Chicken Cutlets
- 5 pieces chicken cutlets
- to taste pinch sea salt and ground black pepper
- ⅓ cup all-purpose flour
- ½ tsp salt
- ¾ tsp smoked paprika
- 2 pieces eggs
- 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 Serving
- 2 hearts romaine (chopped)
- 1-2 pieces French baguettes
- Extra for topping grated Parmesan cheese
Instructions
Preparation of Dressing
- In a bowl, mix together the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, garlic, black pepper, and sea salt until smooth and creamy.
- Grab 4-5 tablespoons of this dressing and mix it into the chopped romaine in a separate bowl. Cover both the salad and the remaining dressing, refrigerating them separately for later.
Preparing Chicken
- Lay the chicken cutlets flat on a cutting board and pound them gently with a meat mallet until even.
- Season both sides with salt and ground black pepper.
- Set up three shallow plates for breading with flour mixture, egg mixture, and breadcrumb mixture.
Bread and Fry Chicken
- Dredge each chicken cutlet in the flour mixture, then dip it into the egg mixture, and finally press it into the breadcrumb mix. Repeat until all cutlets are coated.
- Heat oil in a frying pan over medium heat. Test the oil by dropping in a few breadcrumbs; if they sizzle, it’s ready.
- Carefully place the chicken cutlets into the pan, frying until golden brown on one side, then flipping to cook the other side—about 4-5 minutes per side.
- Once done, place on a wire rack to drain excess oil.
Assembly
- Slice the baguettes into 12 cm (5") sections, cutting them open lengthwise.
- Spread a layer of the reserved Caesar dressing inside, place a crispy chicken cutlet on top, and add a generous amount of the Caesar salad.
- Sprinkle with extra grated Parmesan cheese before closing the sandwiches.
Serving
- Serve immediately with a side of fries or your favorite chips!
Notes
If you have leftovers, store the chicken cutlets separately from the assembled sandwiches to maintain crispness. Refrigerate the cutlets in an airtight container for up to 3 days.