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Crispy Chicken Caesar Sandwich

Crispy Chicken Caesar Sandwich That's Better Than Takeout

Enjoy a Crispy Chicken Caesar Sandwich with crunchy chicken and creamy dressing, surpassing takeout quality.
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Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 10 minutes
Total Time 45 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: American
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • ½ cup full-fat mayonnaise or Greek yogurt for a lighter option
  • ¼ cup Greek yogurt can be replaced with more mayonnaise
  • 1 tablespoon Dijon mustard yellow mustard works in a pinch
  • 1 tablespoon Worcestershire sauce omit for vegetarian versions
  • 1 each lemon juice or vinegar if lemon is unavailable
  • ¼ cup grated Parmesan cheese nutritional yeast for a vegan alternative
  • 2 cloves garlic or garlic powder as a substitute
Chicken
  • 2 pieces chicken cutlets or grilled tofu for a vegetarian option
  • to taste sea salt
  • to taste black pepper
  • ½ cup oil for frying canola or avocado oil works well
  • ½ cup all-purpose flour or gluten-free flour
  • 1 cup panko crumbs or crushed cornflakes for gluten-free
  • ½ cup additional breadcrumbs omit for lower-carb option
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon dried parsley or any Italian seasoning
  • 1 teaspoon dried oregano or any Italian seasoning
  • 1 teaspoon garlic powder
Sandwich
  • 2 cups romaine hearts or iceberg/spinach as substitutes

Equipment

  • mixing bowl
  • Meat Mallet
  • Shallow Bowls
  • large skillet
  • Wire rack

Method
 

Preparation
  1. Make the Caesar Dressing: Whisk together mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, Parmesan cheese, and garlic. Season with salt and pepper, cover, and refrigerate.
  2. Prep the Romaine: Wash and chop romaine hearts, toss with some dressing, and chill.
  3. Prepare the Chicken: Pound chicken cutlets to ½ inch thickness, season with salt and pepper.
  4. Set Up the Breading Station: Prepare three bowls for flour with paprika, beaten eggs, and the breadcrumb mixture.
  5. Coat the Chicken: Dredge chicken in flour, dip in egg wash, and coat in breadcrumb mixture.
  6. Fry the Chicken: Heat oil to 350°F, fry chicken until golden brown, about 4–5 minutes on each side.
  7. Assemble the Sandwich: Slice bread, spread remaining dressing, layer with chicken and Caesar salad, add more Parmesan, and close.

Nutrition

Serving: 1sandwichCalories: 750kcalCarbohydrates: 50gProtein: 40gFat: 40gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 1000mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze chicken cutlets separately and reheat in the oven before serving.

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