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 freshly grated Parmesan cheese
- 1-2 garlic cloves, minced
- ¼ teaspoon black pepper
- Pinch of sea salt
Chicken
- 5 chicken cutlets (thinly sliced chicken breasts or thighs)
- Sea salt, to taste
- Ground black pepper, to taste
- Vegetable or canola 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 breadcrumbs
- ¼ cup regular breadcrumbs
- 1 teaspoon dried parsley
- ½ teaspoon ground black pepper
- ½ teaspoon sea salt
- ½ teaspoon dried oregano
- 1 teaspoon garlic powder
- ¼ cup freshly grated Parmesan cheese
Assembly
- 2 romaine hearts, chopped
- 1-2 French baguettes, fresh and crusty
- Freshly grated Parmesan cheese, for garnish
Instructions
- Prepare the Caesar Dressing: In a bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, grated Parmesan cheese, minced garlic, black pepper, and sea salt. Whisk everything together until smooth and creamy. Set aside to let the flavors meld.
- Season the Chicken Cutlets: Lightly season the chicken cutlets on both sides with sea salt and ground black pepper to taste.
- Prepare the Flour Mixture: In a shallow bowl, mix the all-purpose flour with salt and smoked paprika to create a seasoned coating for the chicken.
- Make the Egg Mixture: In another bowl, beat the eggs and add the salt, mixing until combined. This will help the breadcrumbs stick to the chicken.
- Combine Breadcrumbs Mixture: In a separate shallow dish, mix the panko breadcrumbs, regular breadcrumbs, dried parsley, ground black pepper, sea salt, dried oregano, garlic powder, and freshly grated Parmesan cheese to form a flavorful breading.
- Bread the Chicken: Dip each chicken cutlet first into the flour mixture, shaking off excess, then into the egg mixture, and finally coat well with the breadcrumb mixture. Ensure each piece is evenly coated for a crispy finish.
- Fry the Chicken: Heat vegetable or canola oil in a large skillet over medium-high heat. Fry each breaded chicken cutlet for about 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels to remove excess oil.
- Prepare the Bread: Slice the French baguettes lengthwise and lightly toast them if desired for extra crunch and warmth.
- Assemble the Sandwich: Spread a generous layer of the prepared Caesar dressing on the toasted baguette halves. Layer on the chopped romaine hearts followed by the crispy chicken cutlets. Top with freshly grated Parmesan cheese for garnish.
- Serve and Enjoy: Close the sandwiches and cut into manageable portions. Serve immediately to enjoy the crispiness and freshness at their best.
Notes
- Use thinly sliced chicken cutlets for the best crispy texture and quick cooking.
- For extra flavor, marinate the chicken briefly in some of the Caesar dressing before breading.
- To keep the sandwich crisp, avoid adding too much dressing inside the sandwich; spread evenly.
- Vegetable or canola oil is recommended for frying due to their high smoke points.
- Leftover sandwiches should be stored separately from the dressing to prevent sogginess.
- Gluten-free substitutions can be made using gluten-free flour and breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American
