1. Can I bake or air-fry the chicken instead of deep frying?

Absolutely! To bake, preheat your oven to 400°F (200°C), lightly oil the breaded cutlets, and bake for 20–25 minutes, flipping halfway. For air frying, cook at 375°F (190°C) for 12–15 minutes until crispy and golden. This method reduces oil and keeps the Chicken Caesar Sandwich lighter while still offering crunch.

2. How can I make the Chicken Caesar Sandwich ahead of time?

For best results, prepare each component in advance and store them separately. Keep the Caesar dressing and romaine lettuce chilled, store the crispy chicken cutlets in an airtight container, and leave the baguette at room temperature. Assemble just before serving to avoid sogginess and maintain the texture of both the chicken and bread.

3. What bread alternatives work well for this sandwich?

If a baguette isn’t available or preferred, try ciabatta rolls , sourdough slices , or even buttered brioche buns for a slightly sweeter twist. Whole-grain bread adds fiber and a nutty undertone. Just be sure the bread is sturdy enough to hold the juicy, crispy fillings without falling apart.

Chicken Caesar Sandwich – Best Ever Crispy Lunch

Name: Chicken Caesar Sandwich
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 5 chicken cutlets; 1/3 cup all-purpose flour; 1/2 teaspoon salt (for flour mixture); 3/4 teaspoon smoked paprika; 2 eggs; 1/4 teaspoon salt (for egg mixture); 3/4 cup panko breadcrumbs; 1/4 cup regular breadcrumbs; 1 teaspoon dried parsley; 1/2 teaspoon ground black pepper (for breadcrumb mixture); 1/2 teaspoon sea salt (for breadcrumb mixture); 1/2 teaspoon dried oregano; 1 teaspoon garlic powder; 1/4 cup Parmesan cheese, freshly grated (for breadcrumb mixture); Oil for frying; 2 romaine hearts, chopped; 1-2 French baguettes; Extra Parmesan cheese, for topping; For Caesar Dressing:; 1/2 cup full-fat mayonnaise; 3 tablespoons Greek yogurt; 1 teaspoon Dijon mustard; 1 teaspoon Worcestershire sauce; 2 tablespoons lemon juice; 1/4 cup Parmesan cheese, freshly grated; 1-2 garlic cloves, minced; 1/4 teaspoon black pepper (for dressing); Pinch of sea salt (for dressing)

Description

This Chicken Caesar Sandwich features crispy breaded chicken cutlets, creamy homemade Caesar dressing, crunchy romaine lettuce, and a crusty French baguette. It’s a handheld twist on the classic Caesar salad, perfect for a satisfying lunch or dinner.

Ingredients

Scale

5 chicken cutlets
1/3 cup all-purpose flour
1/2 teaspoon salt (for flour mixture)
3/4 teaspoon smoked paprika
2 eggs
1/4 teaspoon salt (for egg mixture)
3/4 cup panko breadcrumbs
1/4 cup regular breadcrumbs
1 teaspoon dried parsley
1/2 teaspoon ground black pepper (for breadcrumb mixture)
1/2 teaspoon sea salt (for breadcrumb mixture)
1/2 teaspoon dried oregano
1 teaspoon garlic powder
1/4 cup Parmesan cheese, freshly grated (for breadcrumb mixture)
Oil for frying
2 romaine hearts, chopped
1-2 French baguettes
Extra Parmesan cheese, for topping
For Caesar Dressing:
1/2 cup full-fat mayonnaise
3 tablespoons Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
1/4 cup Parmesan cheese, freshly grated
1-2 garlic cloves, minced
1/4 teaspoon black pepper (for dressing)
Pinch of sea salt (for dressing)

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Instructions

In a bowl, mix together all Caesar dressing ingredients until smooth. Reserve 4-5 tablespoons and toss with chopped romaine. Refrigerate both components separately.
Pound chicken cutlets to even thickness and season with salt and pepper.
Set up three dredging bowls: one with flour, salt, and smoked paprika; another with beaten eggs and salt; and the third with breadcrumbs, panko, parsley, pepper, salt, oregano, garlic powder, and Parmesan.
Dredge each chicken cutlet in flour, then egg, then breadcrumb mixture. Press to adhere coating well.
Heat oil in a pan over medium heat. Fry chicken cutlets 4-5 minutes per side until golden brown and cooked through. Drain on wire rack.
Slice baguette into 5-inch pieces and toast lightly. Spread reserved Caesar dressing on one side of bread.
Assemble sandwiches: place chicken cutlet, top with dressed romaine, sprinkle with Parmesan, and close sandwich. Serve immediately.

Notes

Use thin cutlets for even cooking and crispiness.
Pat chicken dry before breading for better coating adherence.
Use a wire rack instead of paper towels to keep chicken crispy.
To prevent sogginess, assemble the sandwich just before serving.
To make ahead, store components separately and assemble fresh.

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

Nutrition

Serving Size: 1 sandwich
Calories: 653 kcal
Sugar: 5 g
Sodium: 1562 mg
Fat: 28 g
Saturated Fat: 6 g
Unsaturated Fat: 19 g
Trans Fat: 0.1 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 51 g
Cholesterol: 192 mg