Crispy Chicken Caesar Sandwich (Print-Friendly Format)

Crispy chicken, creamy Caesar, fresh lettuce, and baguette unite in an irresistible handheld meal.

# Ingredients You’ll Need:

→ Caesar Dressing

01 - 120 ml full-fat mayonnaise
02 - 45 g Greek yogurt
03 - 5 ml Dijon mustard
04 - 5 ml Worcestershire sauce
05 - 30 ml freshly squeezed lemon juice
06 - 25 g Parmesan cheese, finely grated
07 - 1–2 garlic cloves, minced
08 - 1.25 ml freshly ground black pepper
09 - Pinch sea salt

→ Chicken

10 - 5 chicken cutlets
11 - Sea salt, to taste
12 - Freshly ground black pepper, to taste
13 - Neutral oil, for frying

→ Flour Mixture

14 - 45 g all-purpose flour
15 - 2.5 ml salt
16 - 3.75 ml smoked paprika

→ Egg Mixture

17 - 2 large eggs
18 - 1.25 ml salt

→ Breadcrumb Mixture

19 - 50 g panko breadcrumbs
20 - 15 g fine dry breadcrumbs
21 - 5 ml dried parsley
22 - 2.5 ml freshly ground black pepper
23 - 2.5 ml sea salt
24 - 2.5 ml dried oregano
25 - 5 ml garlic powder
26 - 25 g Parmesan cheese, finely grated

→ Assembly

27 - 2 romaine hearts, chopped
28 - 1–2 French baguettes
29 - Parmesan cheese, extra, freshly grated

# How to Make It:

01 - In a medium bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, minced garlic, black pepper, and pinch of salt. Whisk until smooth and creamy. Reserve 4–5 tablespoons of the dressing and toss with the chopped romaine hearts. Cover both the dressed lettuce and remaining dressing and refrigerate separately.
02 - Place chicken cutlets on a cutting board. If thickness is uneven, gently flatten with a meat mallet or rolling pin until uniform. Season both sides with salt and black pepper.
03 - Arrange three shallow dishes: one with flour, salt, and smoked paprika, the next with eggs whisked with salt, and the third with panko breadcrumbs, fine breadcrumbs, dried parsley, black pepper, salt, dried oregano, garlic powder, and grated Parmesan.
04 - Dredge each chicken cutlet in the flour mixture, shaking off the excess. Dip in the egg mixture, then coat thoroughly in the breadcrumb mixture, pressing firmly so the coating adheres. Repeat with all cutlets.
05 - Heat a layer of neutral oil in a frying pan over medium heat. When hot (breadcrumbs should sizzle upon contact), carefully add chicken cutlets without overcrowding. Fry 4–5 minutes per side, or until golden brown and cooked through. Remove to a wire rack to drain. Fry in batches if necessary.
06 - Slice the baguettes into 12 cm portions and split each lengthwise.
07 - Spread a layer of reserved Caesar dressing on the base of each baguette portion. Add a crispy chicken cutlet, top with a generous handful of Caesar salad, and finish with additional grated Parmesan. Close the sandwiches and serve immediately, ideally accompanied by fries.

# Extra Tips:

01 - Flattening chicken cutlets ensures even cooking and a crispier crust.
02 - Chill the dressed lettuce and extra dressing separately to prevent soggy bread during assembly.

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