Crispy Chicken Caesar Sandwich That's Better Than Takeout

Crispy Chicken Caesar Sandwich is a delicious twist on a classic that brings a rich, homemade flavor you've been craving.

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Prep Time 30

Cook Time 15

Refrigeration Time 30

Total Time 1 15

Servings: 2 sandwiches

Course: Lunch

Cuisine: American

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Caesar Dressing

½ cup full-fat mayonnaise consider Greek yogurt as a lighter alternative.
¼ cup Greek yogurt more mayonnaise can be used if preferred.
1 tablespoon Dijon mustard any mustard will do, but Dijon adds a nice kick.
1 tablespoon Worcestershire sauce soy sauce works in a pinch if you’re out.
½ unit lemon juice fresh is best, but bottled can substitute.
⅓ cup freshly grated Parmesan cheese Pecorino Romano gives a sharper zing.
2 cloves garlic garlic powder is a quick alternative.
sea salt and black pepper kosher or table salt can be used instead.

For the Chicken

2 pieces chicken cutlets any boneless chicken works as a substitute.
½ cup oil for frying use vegetable or canola oil or bake for a healthier option.
½ cup all-purpose flour opt for gluten-free flour if needed.
1 teaspoon smoked paprika regular paprika or cayenne can be alternatives.
2 large eggs aquafaba is a great vegan substitute.
½ cup panko crumbs crushed cornflakes serve as a gluten-free substitute.
¼ cup breadcrumbs gluten-free breadcrumbs can be used.
dried herbs (parsley, oregano) fresh herbs enhance even more.

For the Salad and Sandwich Assembly

1 unit romaine heart iceberg lettuce is a good substitute in a pinch.
2 units French baguettes ciabatta or sandwich rolls work great too.
¼ cup extra Parmesan cheese nutritional yeast is a great dairy-free alternative.

Equipment

Mixing Bowl
Skillet
Meat mallet
whisk
shallow bowls
wire rack

Method

Preparation Steps

In a mixing bowl, whisk together the Caesar dressing ingredients and refrigerate for at least 30 minutes.
Wash and chop the romaine heart into bite-sized pieces, then toss with Caesar dressing and refrigerate.
Pound the chicken cutlets to even thickness, season with salt and pepper.
Set up three shallow bowls for dredging: flour with seasoning, beaten eggs, and breadcrumb mixture.
Dredge the chicken cutlets in flour, coat in egg, and then press into the breadcrumb mixture.
Fry the breaded chicken in hot oil until golden brown and cooked through, then drain on a wire rack.
Assemble the sandwich by layering dressing, chicken, dressed romaine, and cheese inside the baguette.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 1500IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Ensure oil is hot enough before frying for desired crispiness. Add dressing to romaine just before serving to avoid sogginess.

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