Ingredients
Scale
Caesar Dressing
- ½ cup full-fat mayonnaise
- 3 tbsp Greek yogurt
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp lemon juice
- ¼ cup freshly grated Parmesan cheese
- 1–2 garlic cloves, minced
- ¼ tsp black pepper
- Pinch sea salt
Chicken
- 5 chicken cutlets
- Sea salt, to taste
- Ground black pepper, to taste
- Oil for frying
Flour Mixture
- â…“ cup all-purpose flour
- ½ tsp salt
- ¾ tsp smoked paprika
Egg Mixture
- 2 eggs
- ¼ tsp salt
Breadcrumbs Mixture
- ¾ cup panko crumbs
- ¼ cup breadcrumbs
- 1 tsp dried parsley
- ½ tsp ground black pepper
- ½ tsp sea salt
- ½ tsp dried oregano
- 1 tsp garlic powder
- ¼ cup Parmesan cheese, freshly grated
Assembly
- 2 romaine hearts, chopped
- 1–2 French baguettes
- Extra Parmesan cheese, freshly grated
Instructions
- Prepare Caesar dressing by mixing all dressing ingredients. Stir until smooth. Reserve 4–5 tbsp and toss with romaine. Cover and refrigerate dressing and salad separately.
- Pound chicken cutlets evenly if needed, season with salt and pepper.
- Set up breading station: flour mixture, egg mixture, breadcrumb mixture.
- Heat oil in frying pan. Dredge chicken in flour, dip in egg, coat in breadcrumbs. Repeat for all cutlets.
- Fry cutlets in batches, 4–5 minutes per side, until golden and cooked (165°F internal). Drain on wire rack.
- Slice baguettes into 5″ portions, split open. Spread Caesar dressing, add crispy chicken, top with Caesar salad and Parmesan.
- Close sandwiches and serve immediately with fries.
Notes
- If starting with whole chicken, slice horizontally and pound evenly.
- Assemble sandwiches just before serving to avoid sogginess.
- Fry at 350–360°F (175–180°C) for crispy coating without burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: American