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Crispy Chicken Caesar Sandwich

Crispy Chicken Caesar Sandwich for a Quick Gourmet Treat

This Crispy Chicken Caesar Sandwich delivers the satisfying crunch of crispy chicken with the flavors of Caesar salad in a quick and delicious meal.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 15 minutes
Total Time 55 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1/2 cup full-fat mayonnaise substitute with low-fat mayo for a lighter option
  • 1/4 cup Greek yogurt use regular yogurt or sour cream as needed
  • 1 tablespoon Dijon mustard substitute with yellow mustard if necessary
  • 1 tablespoon Worcestershire sauce omit for vegetarian versions or substitute with soy sauce
  • 1/2 cup lemon juice freshly squeezed is ideal
  • 1/4 cup Parmesan cheese Pecorino Romano can be a sharper alternative
  • 1 clove garlic fresh minced is best
For the Chicken
  • 4 cutlets chicken can replace with chicken breasts or thighs
  • 1 cup Panko crumbs regular breadcrumbs will do, but panko creates better crunch
For the Sandwich
  • 2 pieces French baguette use ciabatta or sandwich rolls as an alternative
  • 2 cups Romaine hearts leafy greens like kale work well as a substitute

Equipment

  • medium bowl
  • large bowl
  • Skillet
  • Meat Mallet
  • Shallow bowls for breading
  • Wire rack

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine the dressing ingredients and whisk until smooth and creamy. Refrigerate for 15 minutes.
  2. Chop romaine into bite-sized pieces and toss with 4-5 tablespoons of the prepared Caesar dressing. Chill for at least 10 minutes.
  3. Pound the chicken cutlets evenly to about 1/2 inch thick and season with salt and pepper.
  4. Set up breading stations with flour mixed with paprika, whisked eggs, and panko crumbs mixed with Parmesan and herbs.
  5. Dredge each chicken cutlet in flour, dip in egg wash, and press into seasoned panko until fully coated.
  6. Heat vegetable oil in a skillet and cook breaded cutlets for 4-5 minutes on each side until golden brown and internal temperature is 165°F.
  7. Slice a baguette lengthwise, spread Caesar dressing, add chicken cutlet, and top with seasoned salad. Press the baguette halves together.
  8. Serve immediately cut into portions with fries or light salad.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 80mgSodium: 950mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 5mgCalcium: 200mgIron: 3mg

Notes

Store leftover sandwich parts in an airtight container in the fridge for up to 3 days. Freeze cooked chicken cutlets individually for up to 2 months. To reheat, place chicken in a 350°F oven for 10-15 minutes.

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