Ultimate Chicken Caesar Sandwich Recipe
This Ultimate Chicken Caesar Sandwich features crispy, golden-fried chicken cutlets coated in a crunchy panko-Parmesan crust, layered with fresh romaine lettuce and a creamy homemade Caesar dressing, all nestled inside toasted brioche buns. Perfectly balanced with savory, tangy flavors and a satisfying crunch, this sandwich is a delicious twist on the classic Caesar salad, ideal for a hearty lunch or casual dinner.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
Ingredients
Scale
For the Chicken Cutlets
- 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- Vegetable oil, for frying
For the Caesar Dressing
- ½ cup mayonnaise
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- ¼ teaspoon Worcestershire sauce
- Salt and pepper to taste
For Assembly
- 4 sandwich buns (brioche or your favorite)
- 4 cups chopped romaine lettuce
- ¼ cup grated Parmesan cheese, for garnish
Instructions
- Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch to ensure uniform cooking.
- Prepare Breading Stations: Set up three shallow dishes: one with seasoned flour (combine all-purpose flour, salt, pepper, garlic powder, and paprika), one with beaten eggs, and one with a mixture of panko breadcrumbs and grated Parmesan cheese.
- Dredge the Chicken: Coat each chicken cutlet thoroughly in the seasoned flour, then dip into the beaten eggs, letting any excess drip off. Next, coat the chicken evenly in the panko-Parmesan breadcrumb mixture.
- Heat Oil: Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium-high heat until hot but not smoking.
- Fry the Chicken: Carefully place the breaded chicken cutlets in the hot oil without overcrowding the pan. Fry for 3-4 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Drain Excess Oil: Remove the chicken cutlets from the skillet and set them on a wire rack lined with paper towels to drain any excess oil while keeping them crispy.
- Make Caesar Dressing: In a medium bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce. Season with salt and pepper to taste, and adjust flavor as needed.
- Toast the Buns: Lightly toast sandwich buns in a toaster, toaster oven, or dry skillet over medium heat until they are golden brown and slightly crispy.
- Assemble Sandwich: Spread a generous amount of Caesar dressing on the top and bottom halves of each toasted bun. Add a bed of chopped romaine lettuce on the bottom half, place a fried chicken cutlet on top, and sprinkle with additional grated Parmesan cheese. Cover with the top half of the bun and gently press down.
- Serve: Serve the sandwiches immediately, optionally paired with fries, coleslaw, or a fresh green salad.
Notes
- Do not overcrowd the pan during frying to ensure the chicken remains crispy and cooks evenly.
- Keep fried chicken warm in a preheated oven at 200°F until ready to assemble to maintain crispiness.
- For extra crunch, add croutons or crispy bacon to the sandwich.
- Spice up the sandwich with red pepper flakes in the dressing or add a spicy seasoning to the breading.
- For a lighter alternative, use a tortilla wrap instead of a bun to make a Chicken Caesar Wrap.
- Consider grilling the chicken for a healthier version instead of frying.
- For a spicy twist, toss the fried chicken in buffalo sauce before assembling the sandwich.
Keywords: Chicken Caesar Sandwich, fried chicken sandwich, Caesar dressing sandwich, crispy chicken sandwich, homemade chicken sandwich
