Crispy Chicken Caesar Sandwich

This Crispy Chicken Caesar Sandwich is the ultimate comfort meal that combines a classic salad with a perfectly fried, golden-brown cutlet. Served on a toasted brioche bun, it offers the perfect balance of crunchy, creamy, and savory flavors that the whole family will enjoy. Whether you are looking for a gourmet lunch or a quick weeknight dinner, this sandwich delivers a restaurant-quality experience right in your own kitchen.

Why You Will Love This Recipe

There are so many reasons to fall in love with this Crispy Chicken Caesar Sandwich. First, the chicken cutlets are sliced paper-thin, which means they cook incredibly fast and achieve a level of crispiness that is simply divine. Second, the homemade Caesar dressing uses Greek yogurt, making it a bit lighter while remaining rich and tangy. This recipe is also a “gateway” meal for kids who might be picky about greens, as the combination of buttery brioche and crunchy chicken makes the salad feel like an indulgent treat. Finally, it is highly versatile; you can prep the components ahead of time for a 15-minute meal later in the week.

Ingredients

• 1 pound boneless, skinless chicken breasts
• Kosher salt and pepper to taste
• 2 large eggs, lightly beaten
• 1 ½ cups seasoned breadcrumbs
• ⅓ cup finely grated parmesan cheese (for breading)
• 5 to 6 tablespoons olive oil (for frying)
• 4 to 6 brioche buns
• 4 garlic cloves, minced
• 3 tablespoons greek yogurt
• 2 tablespoons parmesan cheese (for dressing)
• 1 tablespoon dijon mustard
• 2 teaspoons red wine vinegar
• 1 teaspoon anchovy paste
• ½ lemon, juiced
• ⅓ cup olive oil (for dressing)
• 10 to 12 cups chopped romaine lettuce
• ⅓ cup finely grated parmesan cheese (for salad)
• ⅓ cup shaved parmesan cheese (for topping)

Step-by-Step Instructions

1. Prepare the Chicken: Thinly slice the chicken breasts lengthwise to create very thin cutlets. Aim for slices so thin you can almost see through them; you should get 3 to 5 slices per breast. Season both sides with salt and pepper.
2. Set Up Breading Station: Place the beaten eggs in one shallow bowl. In a second bowl, stir together the seasoned breadcrumbs and ⅓ cup of finely grated parmesan cheese.
3. Fry the Cutlets: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat for about 5 minutes. Dip each chicken piece into the egg, then into the breadcrumb mixture, pressing firmly to adhere. Fry the chicken in batches for 3 to 4 minutes per side until deeply golden and cooked to 165 degrees F. Drain on paper towels.
4. Make the Caesar Dressing: In a food processor or blender, combine the garlic, Greek yogurt, 2 tablespoons of parmesan, mustard, vinegar, anchovy paste, lemon juice, salt, and pepper. Blend until smooth. While the processor is running, slowly stream in ⅓ cup of olive oil until the dressing is thick and creamy.
5. Toss the Salad: Place the chopped romaine in a large bowl. Season with a pinch of salt and pepper. Drizzle with the prepared dressing and add the remaining grated and shaved parmesan. Toss until every leaf is well-coated.
6. Assemble: Place one or two crispy chicken cutlets on the bottom half of a brioche bun. Pile a generous amount of the Caesar salad on top of the chicken, then cover with the top bun and serve immediately.

Expert Tips / Pro Tips

To get the best results for your Crispy Chicken Caesar Sandwich, ensure your oil is properly heated before adding the chicken. If the oil isn’t hot enough, the breading will absorb too much fat and become soggy rather than crisp. Additionally, don’t crowd the pan; frying only 2 or 3 pieces at a time helps maintain the oil temperature. If you want an even more intense flavor, toast your brioche buns with a little bit of garlic butter before assembling the sandwiches.

Variations & Substitutions

While the classic version is hard to beat, you can easily customize this recipe. If you prefer a bit of heat, add a splash of buffalo wing sauce or hot sauce to the chicken cutlets. For a different nutritional profile, swap the romaine lettuce for chopped kale. If you are out of brioche, this recipe works beautifully as a wrap using large flour tortillas. You can also substitute the anchovy paste with a splash of Worcestershire sauce if you are in a pinch, though the paste provides the most authentic Caesar flavor.

Serving Suggestions

The Crispy Chicken Caesar Sandwich is a filling meal on its own, but it pairs wonderfully with a few side dishes. Serve it alongside some truffle fries, a simple cup of tomato soup, or even some extra Caesar salad on the side. For a lighter pairing, a few salt and vinegar kettle chips provide a nice acidic crunch that complements the creamy dressing.

Storage, Freezing & Reheating

The fried chicken cutlets can be stored in an airtight container in the refrigerator for up to 3 days. To maintain their crunch, reheat them in an oven at 375 degrees F or in an air fryer for 3 to 5 minutes. You can also freeze the cooked cutlets for up to 2 months; just reheat them directly from frozen in the oven. The Caesar dressing will keep in a sealed jar in the fridge for about 4 days. It is best to wait to toss the salad until just before serving to prevent the lettuce from wilting.

Nutrition Information

Crispy Chicken Caesar Sandwich

This Crispy Chicken Caesar Sandwich is the ultimate comfort meal that combines a classic salad with a perfectly fried, golden-brown cutlet. Served on a toasted brioche bun, it offers the perfect balance of crunchy, creamy, and savory flavors that the whole family will enjoy.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 sandwiches

Course: Dinner, Lunch, Main Course

Cuisine: American

Calories: 620

Ingredients Method Notes

Ingredients

  

Chicken & Breading

• 1 pound boneless, skinless chicken breasts
• to taste Kosher salt and pepper
• 2 large eggs lightly beaten
• 1 1/2 cups seasoned breadcrumbs
• 1/3 cup finely grated parmesan cheese for breading
• 5 tbsp olive oil for frying (use 5 to 6)
• 4 brioche buns use 4 to 6

Caesar Dressing

• 4 cloves garlic minced
• 3 tbsp greek yogurt
• 2 tbsp parmesan cheese for dressing
• 1 tbsp dijon mustard
• 2 tsp red wine vinegar
• 1 tsp anchovy paste
• 1/2 lemon juiced
• 1/3 cup olive oil for dressing

Salad & Assembly

• 10 cups chopped romaine lettuce use 10 to 12
• 1/3 cup finely grated parmesan cheese for salad
• 1/3 cup shaved parmesan cheese for topping

Method

 

1. Prepare the Chicken: Thinly slice the chicken breasts lengthwise to create very thin cutlets. Aim for slices so thin you can almost see through them; you should get 3 to 5 slices per breast. Season both sides with salt and pepper.
   1 pound boneless, skinless chicken breasts, to taste Kosher salt and pepper
2. Set Up Breading Station: Place the beaten eggs in one shallow bowl. In a second bowl, stir together the seasoned breadcrumbs and 1/3 cup of finely grated parmesan cheese.
   2 large eggs, 1 1/2 cups seasoned breadcrumbs, 1/3 cup finely grated parmesan cheese
3. Fry the Cutlets: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat for about 5 minutes. Dip each chicken piece into the egg, then into the breadcrumb mixture, pressing firmly to adhere. Fry the chicken in batches for 3 to 4 minutes per side until deeply golden and cooked to 165 degrees F. Drain on paper towels.
   5 tbsp olive oil
4. Make the Caesar Dressing: In a food processor or blender, combine the garlic, Greek yogurt, 2 tablespoons of parmesan, mustard, vinegar, anchovy paste, lemon juice, salt, and pepper. Blend until smooth. While the processor is running, slowly stream in 1/3 cup of olive oil until the dressing is thick and creamy.
   4 cloves garlic, 3 tbsp greek yogurt, 2 tbsp parmesan cheese, 1 tbsp dijon mustard, 2 tsp red wine vinegar, 1 tsp anchovy paste, 1/2 lemon, 1/3 cup olive oil
5. Toss the Salad: Place the chopped romaine in a large bowl. Season with a pinch of salt and pepper. Drizzle with the prepared dressing and add the remaining grated and shaved parmesan. Toss until every leaf is well-coated.
   10 cups chopped romaine lettuce, 1/3 cup finely grated parmesan cheese, 1/3 cup shaved parmesan cheese
6. Assemble: Place one or two crispy chicken cutlets on the bottom half of a brioche bun. Pile a generous amount of the Caesar salad on top of the chicken, then cover with the top bun and serve immediately.
   4 brioche buns

Notes

Expert TipsTo get the best results, ensure your oil is properly heated before adding the chicken. If the oil isn’t hot enough, the breading will absorb too much fat. Don’t crowd the pan; frying only 2 or 3 pieces at a time helps maintain the oil temperature. For more flavor, toast your brioche buns with garlic butter.VariationsAdd a splash of buffalo wing sauce for heat, or swap romaine for chopped kale. You can also use large flour tortillas to make this a wrap. Worcestershire sauce can substitute anchovy paste if needed.Storage & ReheatingStore fried cutlets in an airtight container in the fridge for up to 3 days. Reheat in an oven at 375°F or air fryer for 3-5 minutes to maintain crunch. Dressing keeps for 4 days. Assemble just before serving.

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