Crispy Chicken Caesar Sandwich (Printable Version)

Perfectly fried chicken cutlets with creamy Caesar dressing on baguette, topped with romaine and freshly grated Parmesan.

# Ingredients:

→ Caesar Dressing

01 - ½ cup full-fat mayonnaise
02 - 3 tablespoons Greek yogurt
03 - 1 teaspoon dijon mustard
04 - 1 teaspoon worcestershire sauce
05 - 2 tablespoons lemon juice
06 - ¼ cup freshly grated Parmesan cheese
07 - 1-2 garlic cloves, minced
08 - ¼ teaspoon black pepper
09 - Pinch of sea salt

→ Chicken

10 - 5 chicken cutlets
11 - Sea salt to taste
12 - Ground black pepper to taste
13 - Oil for frying

→ Flour Mixture

14 - ⅓ cup all-purpose flour
15 - ½ teaspoon salt
16 - ¾ teaspoon smoked paprika

→ Egg Mixture

17 - 2 eggs
18 - ¼ teaspoon salt

→ Breadcrumbs Mixture

19 - ¾ cup panko crumbs
20 - ¼ cup breadcrumbs
21 - 1 teaspoon dried parsley
22 - ½ teaspoon ground black pepper
23 - ½ teaspoon sea salt
24 - ½ teaspoon dried oregano
25 - 1 teaspoon garlic powder
26 - ¼ cup freshly grated Parmesan cheese

→ Assembly

27 - 2 romaine hearts, chopped
28 - 1-2 French baguettes
29 - Freshly grated Parmesan cheese for garnish

# Steps:

01 - In a bowl, combine all Caesar dressing ingredients. Stir until smooth and creamy. Reserve 4–5 tablespoons of dressing and mix it with the chopped romaine lettuce in a medium bowl. Cover both the dressed lettuce and remaining dressing, then refrigerate separately until assembly.
02 - Lay chicken cutlets on a cutting board. If uneven in thickness, gently pound with a meat mallet or rolling pin until uniform. Season both sides with salt and ground black pepper.
03 - Arrange three shallow plates. In the first, combine flour, salt, and smoked paprika. In the second, whisk eggs with salt until well combined. In the third, mix panko, breadcrumbs, dried parsley, black pepper, salt, dried oregano, garlic powder, and grated Parmesan cheese.
04 - Take one chicken cutlet and dredge in the flour mixture, shaking off excess. Dip into the egg mixture, then firmly press into the breadcrumb mixture to coat completely. Repeat with all cutlets.
05 - Heat oil in a frying pan over medium heat. Test readiness by dropping in a few breadcrumbs—if they sizzle, the oil is ready. Carefully place breaded chicken into the pan, working in batches to avoid overcrowding. Fry until golden brown, about 4-5 minutes per side. Transfer to a wire rack to drain excess oil.
06 - Slice baguettes into 12 cm (5") portions and cut each lengthwise. Spread reserved Caesar dressing on both sides, place a crispy chicken cutlet on the bottom half, top with dressed romaine lettuce, and sprinkle with extra grated Parmesan. Close sandwiches and serve immediately.

# Notes:

01 - For best results, use thin chicken cutlets or pound regular chicken breasts to an even thickness of about 1/2 inch.
02 - The Caesar dressing can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

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