Go Back
–+ servings
undefined

Crispy Chicken Caesar Sandwich: A Flavorful Homemade Delight

This Crispy Chicken Caesar Sandwich elevates the classic Caesar salad into a satisfying meal with crispy chicken and homemade dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1 cup full-fat Mayonnaise
  • 1/2 cup Greek Yogurt or sour cream
  • 1 tbsp Dijon Mustard
  • 1 tbsp Worcestershire Sauce or soy sauce for vegetarian
  • 2 tbsp Lemon Juice or vinegar
  • 1/3 cup Parmesan Cheese or Grana Padano
  • 2 cloves Garlic or 1/4 tsp garlic powder
  • to taste Sea Salt
  • to taste Black Pepper
Chicken
  • 4 pieces Chicken Cutlets or pre-cut chicken
  • 1 cup All-Purpose Flour or gluten-free flour
  • 1 tsp Smoked Paprika or regular paprika
  • 2 large Eggs or flax egg
  • 1 cup Panko Crumbs and Breadcrumbs or gluten-free versions
  • 1 tbsp Dried Parsley or Italian seasoning
  • 1 tbsp Dried Oregano
Sandwich
  • 2 cups Romaine Hearts or iceberg lettuce
  • 1 loaf French Baguette or ciabatta/sourdough

Equipment

  • medium bowl
  • Shallow plates
  • Large skillet
  • Wire rack
  • Refrigerator

Method
 

Preparation
  1. In a medium bowl, combine full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, and minced garlic. Whisk until smooth and creamy, seasoning with salt and pepper to taste.
  2. Take your chopped romaine hearts, place them in a separate bowl, and toss with the reserved Caesar dressing. Chill in the refrigerator.
  3. Season chicken cutlets with salt and pepper. Pound thick cutlets to uniform thickness.
  4. Set up a breading station with flour and smoked paprika in one plate, whisked eggs in the second, and panko crumbs with herbs in the third.
  5. Dredge each chicken cutlet in the flour, dip in eggs, and then press into the breadcrumbs.
  6. Heat oil in a skillet. Fry chicken cutlets for about 4-5 minutes on each side until golden brown. Drain on a wire rack.
  7. Slice the baguette lengthwise, spread a layer of dressing inside, add chicken cutlets, and top with romaine salad. Optional: sprinkle with Parmesan.
  8. Slice into portions and serve immediately.

Nutrition

Serving: 1sandwichCalories: 750kcalCarbohydrates: 50gProtein: 30gFat: 45gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 150mgSodium: 900mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 300mgIron: 4mg

Notes

Assemble sandwiches just before serving to avoid sogginess. Lightly toast the baguette if desired.

Tried this recipe?

Let us know how it was!