Crispy Chicken Caesar Sandwich with Irresistible Homemade Dressing

This Crispy Chicken Caesar Sandwich brings together crunchy chicken, fresh romaine, and creamy dressing for a satisfying meal.

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Prep Time 30

Cook Time 20

Chilling Time 15

Total Time 1 5

Servings: 4 sandwiches

Course: Lunch

Cuisine: American

Calories: 700

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dressing

1/2 cup full-fat mayonnaise Substitute with Greek yogurt for a lighter option.
1/2 cup Greek yogurt Use sour cream if unavailable.
2 tablespoons Dijon mustard Substitute with yellow mustard if necessary.
1 tablespoon Worcestershire sauce Can be omitted but will alter taste.
1 unit lemon juice Fresh lemon juice is preferred.
1/4 cup Parmesan cheese Grana Padano can be used for a milder taste.
2 cloves garlic Minced; garlic powder can substitute.
1 pinch black pepper Freshly ground offers better flavor.
to taste unit sea salt Adjust to taste.

For the Sandwich

1 pound chicken cutlets Can be replaced with chicken thighs.
1/2 cup all-purpose flour Gluten-free flour can be used.
1 teaspoon smoked paprika Regular paprika can be used.
2 unit eggs Can substitute with a vegan egg replacement.
1 cup panko crumbs Regular breadcrumbs can be used.
1/2 cup breadcrumbs
2 tablespoons dried parsley Fresh parsley can be substituted.
1 teaspoon dried oregano Can use Italian seasoning.
1 teaspoon garlic powder Fresh garlic can replace it.
2 cups romaine hearts Iceberg lettuce can work as an alternative.
2 units French baguettes Ciabatta or crusty sourdough are alternatives.

Equipment

Frying pan
Mixing Bowl
whisk
meat mallet
Shallow plates
Wire Rack

Method

Preparation Steps

In a medium bowl, blend together full-fat mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan, minced garlic, black pepper, and sea salt until smooth. Set aside some dressing.
Chop romaine hearts to fill about 2 cups and toss with reserved dressing. Refrigerate for 15 minutes.
Pound chicken cutlets to ½ inch thick and season with salt and pepper.
Set up a breading station with plates of flour, beaten eggs, and the breadcrumb mixture.
Dredge chicken cutlets in flour, dip them in eggs, and coat with breadcrumbs.
Heat oil in a frying pan over medium-high heat and fry chicken for 4 to 5 minutes on each side until golden.
Slice baguette open, spread dressing inside, add chicken cutlet and dressed romaine. Close and serve immediately.

Nutrition

Serving: 1sandwichCalories: 700kcalCarbohydrates: 40gProtein: 30gFat: 45gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 1200mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Assemble sandwiches just before serving to avoid sogginess. Adjust the dressing's garlic and cheese levels to your taste.

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