Crispy Chicken Caesar Sandwich
A delightful sandwich featuring crispy chicken cutlets, fresh romaine, and creamy Caesar dressing served on toasted baguette.
Ingredients
- ½ cup full-fat mayonnaise
- 3 Tbsp Greek yogurt
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 Tbsp lemon juice
- ¼ cup grated Parmesan cheese (freshly grated)
- 1-2 cloves garlic (minced)
- ¼ tsp black pepper
- pinch sea salt
- 5 pieces chicken cutlets
- to taste sea salt
- to taste ground black pepper
- for frying oil
- ⅓ cup all-purpose flour
- ½ tsp salt
- ¾ tsp smoked paprika
- ¼ tsp salt
- 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 grated Parmesan cheese (freshly grated)
- 2 hearts romaine (chopped)
- 1-2 pieces French baguettes
- for serving Parmesan cheese (freshly grated)
Instructions
- In a mixing bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and a pinch of sea salt to make the Caesar dressing. Set aside.
- Season chicken cutlets with salt and pepper. Set up a breading station with flour mixed with smoked paprika, beaten eggs, and panko mixed with breadcrumbs and seasonings.
- Heat oil in a large skillet over medium heat. Dredge each cutlet in flour, dip in egg, and coat with breadcrumb mixture. Fry until golden brown, about 4-5 minutes per side. Drain on a wire rack.
- Slice the baguettes and spread a layer of reserved Caesar dressing on each side. Layer with crispy chicken and chopped romaine. Top with additional Parmesan cheese.
- Serve immediately while warm.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.