Ingredients
Caesar Dressing
- ½ cup full-fat mayonnaise
- 3 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 tablespoons lemon juice
- ¼ cup Parmesan cheese, freshly grated
- 1-2 garlic cloves, minced
- ¼ teaspoon black pepper
- Pinch sea salt
Chicken
- 5 chicken cutlets (see note 1)
- Sea salt, to taste
- Ground black pepper, to taste
- Oil for frying
Flour Mixture
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ¾ teaspoon smoked paprika
Egg Mixture
- 2 eggs
- ¼ teaspoon salt
Breadcrumbs Mixture
- ¾ cup panko crumbs
- ¼ cup breadcrumbs
- 1 teaspoon dried parsley
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- ¼ cup Parmesan cheese, freshly grated
Assembly
- 2 romaine hearts, chopped
- 1-2 French baguettes
- Parmesan cheese, freshly grated for garnish
Instructions
- Prepare Caesar Dressing: In a medium bowl, combine mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan cheese, minced garlic, black pepper, and salt. Whisk vigorously until smooth and creamy. Set aside to let flavors meld.
- Season Chicken Cutlets: Lightly season both sides of the chicken cutlets with sea salt and ground black pepper, ensuring even coverage for enhanced flavor before breading.
- Prepare Flour, Egg and Bread Crumb Mixtures: In three separate shallow dishes, place for the flour mixture: all-purpose flour, salt, and smoked paprika. In the egg mixture dish, beat eggs with salt until combined. In the breadcrumb mixture dish, combine panko crumbs, regular breadcrumbs, dried parsley, black pepper, sea salt, dried oregano, garlic powder, and Parmesan cheese. Mix well to distribute herbs and seasoning.
- Bread the Chicken: Dredge each chicken cutlet first in the flour mixture, shaking off excess. Next, dip into the egg mixture ensuring complete coverage. Finally, coat thoroughly with the breadcrumb mixture, pressing gently to adhere the crumbs.
- Fry the Chicken: Heat oil in a large skillet over medium-high heat until shimmering. Carefully add breaded chicken cutlets, cooking for about 4-5 minutes per side or until golden brown and cooked through (internal temperature 165°F / 74°C). Remove and drain on paper towels.
- Prepare the Sandwich Base: Slice French baguettes lengthwise and lightly toast or warm them if preferred. Spread a generous amount of prepared Caesar dressing on the cut sides of the bread.
- Assemble the Sandwich: Layer chopped romaine hearts on the bottom half of the bread, place the crispy fried chicken cutlets on top, then add extra Parmesan cheese if desired. Close the sandwich with the top baguette half.
- Serve: Slice the sandwich into portions and serve immediately for the best crisp texture, accompanied by additional Caesar dressing or your choice of side.
Notes
- Use thin, evenly sized chicken cutlets for consistent cooking.
- Can substitute mayonnaise with Greek yogurt for a lighter dressing.
- Adjust garlic and lemon juice in the dressing according to personal taste.
- Serve with a side salad or crispy fries for a hearty meal.
- To make it gluten-free, substitute flour and breadcrumbs with gluten-free alternatives.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
