Can I bake the chicken instead of frying it?

Absolutely! Bake the breaded cutlets on a parchment-lined sheet at 400°F for about 15-20 minutes, flipping halfway. They won’t be quite as crispy, but still delicious.

Can I make this ahead of time?

You can fry the chicken and store it in the fridge for up to 2 days. Reheat in a 350°F oven until warmed through to regain crispiness. Don’t assemble the sandwich until just before serving to keep everything crunchy.

Is there a substitute for romaine lettuce?

Of course! Iceberg works fine for extra crunch, or try baby kale or spinach for a twist on the classic Chicken Caesar Sandwich .

What’s the best bread for this sandwich?

A crusty baguette is traditional, but ciabatta rolls, sourdough, or even a soft brioche bun make wonderful options.

Crispy Chicken Caesar Sandwich - Chicken magic recipes

Description

Sink your teeth into this Crispy Chicken Caesar Sandwich featuring golden fried chicken cutlets, crisp romaine lettuce tossed in creamy Caesar dressing, and served on a crusty baguette. It’s crunchy, creamy, and absolutely irresistible—perfect for a satisfying lunch or easy dinner!

Ingredients

Caesar Dressing:
- Mayonnaise
- Greek yogurt
- Dijon mustard
- Lemon juice
- Worcestershire sauce (or soy sauce/fish sauce as substitute)
- Fresh garlic
- Sea salt
- Black pepper
- Freshly grated Parmesan
Romaine Lettuce, chopped
Chicken Cutlets
- Boneless skinless chicken breasts or thighs, sliced horizontally
Bread:
- French baguette (or ciabatta rolls, sourdough, whole grain buns, or brioche bun)
Dredging Station:
- All-purpose flour
- Smoked paprika
- Salt
- Eggs
- Panko crumbs
- Bread crumbs
- Dried parsley
- Ground black pepper
- Oregano
- Garlic powder
- Freshly grated Parmesan cheese (or Grana Padano as substitute)
Oil for frying
Shredded Parmesan cheese, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Make the Caesar Dressing:
Whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, Worcestershire sauce, garlic, sea salt, black pepper, and grated Parmesan until smooth.
Toss the Salad:
In a bowl, combine chopped romaine lettuce with 4-5 tablespoons of Caesar dressing. Chill both salad and remaining dressing in the fridge.
Prepare Chicken:
Pound chicken fillets to even thickness. Season with salt and pepper.
Set Up Dredging Station:
- Bowl 1: Combine flour, smoked paprika, and salt.
- Bowl 2: Beat eggs with a pinch of salt.
- Bowl 3: Mix panko, bread crumbs, parsley, black pepper, oregano, garlic powder, and Parmesan.
Bread the Chicken:
Dredge chicken in flour, then egg, then breadcrumbs, pressing to adhere.
Fry the Chicken:
Heat oil in a skillet over medium-high. Fry chicken 3-4 minutes per side until golden and crispy. Drain on a wire rack.
Assemble Sandwich:
Slice baguettes, spread Caesar dressing, add fried chicken, top with romaine salad, sprinkle with shredded Parmesan, and serve immediately.

Notes

Skip panko for a softer crust, though you’ll lose that extra crunch.
Substitute iceberg lettuce for romaine if needed.
For a lighter option, bake chicken cutlets at 400°F for 15-20 minutes, flipping halfway through.
A buttered brioche bun makes a delicious alternative to baguette.

Prep Time: 20 mins
Cook Time: 15 mins
Category: Sandwiches
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 650 kcal
Sugar: 4 g
Sodium: 980 mg
Fat: 31 g
Saturated Fat: 6 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 3 g
Protein: 36 g
Cholesterol: 140 mg