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Crispy Chicken Caesar Sandwich

Crispy Chicken Caesar Sandwich That Will Change Your Lunch Game

This Crispy Chicken Caesar Sandwich combines perfectly golden-fried chicken cutlets with fresh romaine lettuce and luscious homemade Caesar dressing for a delightful lunch.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: American
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1/2 cup full-fat Mayonnaise Substitute with Greek yogurt for a lighter option.
  • 1/4 cup Greek Yogurt Can swap with sour cream if needed.
  • 2 tablespoons Dijon Mustard Use yellow mustard if Dijon is unavailable.
  • 1 tablespoon Worcestershire Sauce Can be left out if in a pinch.
  • 1 juice of Lemon Fresh is best, but bottled can work in a bind.
  • 1/4 cup Grated Parmesan Cheese Grana Padano can serve as a milder alternative.
  • 2 cloves Garlic Garlic powder can substitute in a pinch.
Chicken
  • 2 pieces Chicken Cutlets Substitute with chicken thighs or tenders.
  • to taste Sea Salt
  • to taste Ground Black Pepper
  • 1 cup All-purpose Flour Gluten-free flour can be swapped if needed.
  • 1 teaspoon Smoked Paprika Regular paprika can be substituted.
  • 2 large Eggs No suitable egg substitute suggested.
  • 1 cup Panko Crumbs Regular breadcrumbs can be used for a denser coating.
  • 1/2 teaspoon Dried Parsley Fresh herbs can replace dried but use more.
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Garlic Powder
  • extra Parmesan For breadcrumbs.
Sandwich
  • 2 hearts Romaine Hearts Iceberg lettuce can be substituted.
  • 2 pieces French Baguettes Ciabatta or sourdough may also work.

Equipment

  • medium bowl
  • large skillet
  • Plates for breading station
  • Wire Rack

Method
 

Preparation Steps
  1. In a medium bowl, combine ½ cup of full-fat mayonnaise, ¼ cup of Greek yogurt, 2 tablespoons of Dijon mustard, 1 tablespoon of Worcestershire sauce, the juice of 1 lemon, ¼ cup of grated Parmesan cheese, 2 minced garlic cloves, and a pinch of salt and pepper. Mix well until creamy, then set aside.
  2. Mix 4-5 tablespoons of the dressing with 2 cups of chopped romaine hearts in a separate bowl. Coat evenly and refrigerate.
  3. Pound chicken cutlets to ½ inch thickness and season both sides with sea salt and black pepper.
  4. Set up a three-part breading station with flour and smoked paprika, beaten eggs, and panko crumbs mixed with dried herbs and extra Parmesan.
  5. Heat oil in a large skillet over medium-high until 175-180°C (350-360°F). Check readiness with a small piece of breading.
  6. Dredge each seasoned chicken cutlet in flour, dip in beaten eggs, and coat with the panko mixture.
  7. Fry the breaded chicken cutlets in oil for 4-5 minutes per side until golden brown. Drain on a wire rack.
  8. Slice baguettes open lengthwise and spread dressing on both sides.
  9. Layer crispy chicken cutlets and dressed romaine on one baguette side, sprinkle with extra Parmesan, close the sandwich, and press gently.
  10. Slice the sandwich in half and serve immediately.

Nutrition

Serving: 1sandwichCalories: 560kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 155mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 900IUVitamin C: 5mgCalcium: 250mgIron: 2.5mg

Notes

Pounding chicken to an even thickness ensures uniform cooking. Keep oil temperature steady at 175-180°C. Assemble just before serving to maintain crunch.

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