Crispy Chicken Caesar Sandwich (Print Version)
# Ingredients:
→ 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, freshly grated
07 -
1–2 garlic cloves, minced
08 -
0.25 g ground black pepper
09 -
Pinch of sea salt
→ Chicken
10 -
5 chicken cutlets
11 -
Sea salt, to taste
12 -
Ground black pepper, to taste
13 -
Vegetable oil for frying (sufficient amount)
→ Flour Mixture
14 -
40 g all-purpose flour
15 -
3 g salt
16 -
2 g smoked paprika
→ Egg Mixture
17 -
2 eggs
18 -
1.5 g salt
→ Breadcrumb Mixture
19 -
35 g panko crumbs
20 -
15 g plain breadcrumbs
21 -
2 g dried parsley
22 -
1 g ground black pepper
23 -
3 g sea salt
24 -
0.5 g dried oregano
25 -
3 g garlic powder
26 -
25 g Parmesan cheese, freshly grated
→ Assembly
27 -
2 romaine hearts, chopped
28 -
1–2 French baguettes
29 -
Parmesan cheese, freshly grated, for serving
# Instructions:
01 -
Combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan, minced garlic, black pepper, and sea salt in a mixing bowl. Whisk until smooth and creamy. Reserve 4–5 tablespoons of dressing and toss with chopped romaine in a medium bowl. Refrigerate both the salad and remaining dressing separately.
02 -
Place chicken cutlets on a board. If uneven in thickness, gently flatten to even thickness using a meat mallet or rolling pin. Season both sides with salt and ground black pepper.
03 -
Arrange three shallow plates. Combine flour, salt, and smoked paprika in the first. Whisk eggs and salt in the second. Mix panko, breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and grated Parmesan in the third.
04 -
Dredge each chicken cutlet in flour mixture, shaking off excess. Dip in beaten eggs, then press firmly into the breadcrumb mixture for an even coating. Repeat with all cutlets.
05 -
Heat vegetable oil in a frying pan over medium heat to 175–180°C. Once oil is ready, fry breaded chicken cutlets in batches for 4–5 minutes per side until golden brown and fully cooked. Transfer to a wire rack to drain excess oil.
06 -
Slice baguettes into 12 cm portions and split lengthwise. Spread reserved Caesar dressing onto cut surfaces. Place a crispy chicken cutlet, top with dressed romaine salad and extra grated Parmesan cheese. Close sandwiches and serve immediately.
# Notes:
01 -
If using whole chicken breasts or thighs, slice horizontally and pound to even thickness for best results.
02 -
Assemble sandwiches just before serving to prevent sogginess; toast baguette for added crunch if desired.
03 -
Maintain oil between 175–180°C to ensure crisp coating and thorough cooking. Chicken is fully cooked at 75°C internal temperature.