Fried Chicken Caesar Sandwich
This fried chicken sandwich layers crispy, golden chicken cutlets with a bright, creamy Caesar salad for a bold, texture-packed bite. The chicken is coated in a tangy Caesar dressing and crunchy panko crust, then fried until crisp, while a fresh mix of romaine, Parmesan, lemon, and dill adds a zesty contrast. Served on toasted baguette, the sandwich is the perfect pairing for a glass of Gold Peak® Real Brewed Tea.
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
20 minutes
20 min
Cook Time
50 minutes
50 min
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
20 minutes
20 min
Cook Time
50 minutes
50 min
Ingredients
for 3 servings
Caesar Dressing:
- 1 cup plain whole-milk Greek yogurt
- ⅓ cup mayonnaise
- ¼ cup lemon juice
- ¼ cup grated parmesan cheese
- 1 tablespoon dijon mustard
- 1 tablespoon worcestershire sauce
- 2 garlic cloves
- 2 anchovies (from jarred anchovies in oil)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Chicken Cutlets:
- neutral oil, for frying
- 3 chicken breast cutlets, approximately 4 ounces per cutlet
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 cups panko bread crumbs
- ½ cup all-purpose flour
- flaky sea salt, to taste
Sandwiches:
- 2 tablespoons mayonnaise
- 1 (18-to-22 inch) baguette, halved horizontally and cut evenly into 3 crosswise sections
- 3 cups chopped romaine lettuce
- 1 tablespoon lemon juice
- 2 tablespoons grated parmesan cheese
- 1 tablespoon chopped fresh dill
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Nutrition Info
- Calories 1373
- Fat 58g
- Carbs 130g
- Fiber 7g
- Sugar 17g
- Protein 75g
Estimated values based on one serving size.
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Preparation
- Make the Caesar dressing: Process the yogurt, mayonnaise, lemon juice, Parmesan, mustard, Worcestershire sauce, garlic, anchovies, salt, and pepper in a blender or food processor until smooth, about 1 minute. Pour about three-fourths of the dressing into a wide bowl for coating the chicken cutlets. Reserve the remaining dressing in the blender.
- Make the chicken cutlets: Heat a 10-inch high-walled sauté pan over medium. Add the neutral oil to fill about halfway up the sides of the pan, and let it heat until it reaches 350°F.
- Sprinkle the chicken cutlets evenly with the kosher salt and pepper. Place the panko in 1 bowl, and place the flour in a separate bowl. Working with 1 cutlet at a time, dip the cutlets into flour, then into the Caesar dressing in the wide bowl, and lastly into the panko. Add the chicken to the hot oil, and cook until a thermometer inserted into the thickest portion of the meat registers 165°F, about 3 minutes per side. Remove the chicken, and drain on a paper towel-lined plate. Sprinkle with flaky sea salt to taste.
- Make the sandwiches: Spread the mayonnaise evenly over the cut sides of the baguette sections. Heat a cast-iron skillet over medium until hot. Add the baguette sections, mayonnaise sides down, to the skillet. Cook until golden brown and crispy, about 2 minutes. Remove from heat, and set aside.
- Toss together the lettuce, lemon juice, Parmesan, dill, salt, pepper, and three-fourths of the remaining dressing from the blender in a medium bowl until combined.
- Spread the remaining dressing in the blender over the bottom half of the toasted baguettes. Layer each fried chicken cutlet onto the bottom half of each toasted baguette section. Top evenly with the salad, and replace the top baguette halves.
- Enjoy!
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