Description
A delicious Caesar Sandwich featuring crispy breaded chicken cutlets layered with creamy homemade Caesar dressing, fresh romaine lettuce, and Parmesan cheese, all served on crusty French baguettes. Perfect for a hearty lunch or casual dinner.
Ingredients
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 garlic cloves (minced)
- ¼ tsp black pepper
- Pinch sea salt
Chicken Cutlets
- 5 chicken cutlets
- Sea salt (to taste)
- Ground black pepper (to taste)
- Oil (for frying)
Breading Station
- ⅓ cup all-purpose flour
- ½ tsp salt
- ¾ tsp smoked paprika
- 2 eggs
- 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 Parmesan cheese (freshly grated)
Sandwich Assembly
- 2 romaine hearts (chopped)
- 1-2 French baguettes
- Parmesan cheese (freshly grated, for garnish)
Instructions
- Prepare the Caesar dressing and salad: In a bowl, mix mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, minced garlic, black pepper, and sea salt until smooth and creamy. Take 4-5 tablespoons of this dressing and toss with the chopped romaine lettuce in a separate bowl. Cover and refrigerate both the salad and remaining dressing separately for later use.
- Prep the chicken cutlets: Lay chicken cutlets on a cutting board and pound them gently with a meat mallet or rolling pin to an even thickness if uneven. Season both sides with sea salt and ground black pepper.
- Set up the breading station: Prepare three shallow plates: one with flour, salt, and smoked paprika; the second with beaten eggs and salt; the third with a mixture of panko crumbs, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan cheese.
- Bread the chicken: Heat oil in a frying pan over medium heat. Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip into the egg mixture, and finally press firmly into the breadcrumb mixture. Repeat for all cutlets.
- Fry the chicken: When the oil is hot (tested by dropping breadcrumbs to hear sizzling), carefully place the breaded chicken cutlets into the pan. Fry for 4-5 minutes on each side until golden brown, crispy, and fully cooked through. Remove cooked cutlets and drain on a wire rack. Fry in batches to avoid overcrowding.
- Assemble the sandwiches: Slice the baguettes into 5-inch (12 cm) portions, cut each open lengthwise. Spread a layer of reserved Caesar dressing on the bread, add a crispy chicken cutlet, top with a generous amount of the Caesar salad, and sprinkle with extra grated Parmesan. Close the sandwiches and serve immediately, ideally with fries.
Notes
- For even cooking, ensure chicken cutlets are of uniform thickness by pounding them gently.
- Use freshly grated Parmesan for best flavor and texture in the dressing and breadcrumb mixture.
- Do not overcrowd the frying pan to maintain oil temperature and ensure crispiness.
- The leftover Caesar dressing pairs well as a dipping sauce or salad dressing.
- Serve the sandwich immediately to enjoy the chicken crispy and the bread fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American-Italian