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Crispy Chicken Caesar Sandwich

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.