Crispy Chicken Caesar Sandwich

This Crispy Chicken Caesar Sandwich combines paper-thin, golden-brown chicken cutlets with a refreshing, creamy Caesar salad. Served on a buttery brioche bun, it is a crowd-pleasing meal that brings together classic flavors and incredible textures for the ultimate lunch or dinner.

Why You Will Love This Recipe

You will love this recipe because it transforms a classic salad into a handheld masterpiece. The thinness of the chicken ensures a perfect crunch in every bite, while the homemade Greek yogurt Caesar dressing adds a tangy richness that is much better than store-bought versions. It is a quick weeknight dinner that feels like a gourmet treat, and the components can even be prepped ahead of time for a 10-minute assembly.

Ingredients for Crispy Chicken Caesar Sandwiches

To make these delicious sandwiches, you will need the following ingredients for the chicken and the signature Caesar salad:

For the Crispy Chicken:

• 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
• 5 to 6 tablespoons olive oil
• 4 to 6 brioche buns

For the Caesar Salad and Dressing:

• 4 garlic cloves, minced
• 3 tablespoons greek yogurt
• 2 tablespoons parmesan cheese
• 1 tablespoon dijon mustard
• 2 teaspoons red wine vinegar
• 1 teaspoon anchovy paste
• ½ lemon, juiced
• ⅓ cup olive oil
• 10 to 12 cups chopped romaine lettuce
• ⅓ cup finely grated parmesan cheese (extra for tossing)
• ⅓ cup shaved parmesan cheese

Step-by-Step Instructions

Follow these steps to create the perfect Crispy Chicken Caesar Sandwich:

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 all over 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 grated parmesan cheese.
3. Fry the Cutlets: Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Dip each chicken slice into the egg, then into the breadcrumb mixture, pressing firmly. Add to the skillet and cook for 3 to 4 minutes per side until deeply golden and cooked through. Drain on a paper towel-lined sheet.
4. Make the Dressing: In a food processor or blender, combine the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt, and pepper. Blend until smooth. While the processor is running, slowly stream in the olive oil until the dressing becomes creamy.
5. Toss the Salad: Place the chopped romaine in a large bowl. Drizzle with a few tablespoons of the dressing and add the finely grated and shaved parmesan cheese. Toss well until every leaf is coated.
6. Assemble: Place one or two crispy chicken cutlets on the bottom of a brioche bun. Pile a generous amount of the Caesar salad on top, add the top bun, and serve immediately.

Expert Tips for Success

To get the best results, make sure your chicken is truly paper-thin. This allows the chicken to cook quickly while maintaining a high ratio of crispy breading to meat. When frying, do not crowd the pan; cook the chicken in batches to ensure the oil temperature stays consistent and the breading stays crunchy. If you have leftover dressing, it stores perfectly in the fridge for 3 to 4 days and can be used as a marinade or a dip for vegetables.

Frequently Asked Questions