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Crispy Chicken Caesar Sandwich Recipe
Ash Tyrrell

Crispy Chicken Caesar Sandwich Recipe

I have to tell you — this Crispy Chicken Caesar Sandwich has become one of my absolute favorite meals to make at home. After trying it once, I was hooked on the way the crunchy chicken cutlets paired with vibrant Caesar salad on a buttery bun. Every bite strikes the perfect balance of creamy, crisp, and zesty.
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Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts — thinly sliced so they cook quickly and crisp up beautifully.
  • Kosher salt and pepper — simple seasoning makes the chicken flavorful before breading.
  • 2 large eggs lightly beaten — helps breadcrumbs stick evenly for a sturdy crust.
  • 1½ cups seasoned breadcrumbs — fresh crumbs give the best crunch and flavor.
  • ⅓ cup finely grated Parmesan cheese — adds salty nutty depth to the crust.
  • 5 –6 tablespoons olive oil — enough for shallow frying and creating golden crispiness.
  • 4 –6 brioche buns — soft buttery buns hold up well to juicy fillings.
  • 4 garlic cloves minced — fresh garlic gives bold Caesar flavor.
  • 3 tablespoons Greek yogurt — adds creaminess while keeping the dressing lighter.
  • 2 tablespoons grated Parmesan cheese — fresh grated cheese gives stronger flavor.
  • 1 tablespoon Dijon mustard — adds subtle heat and depth.
  • 2 teaspoons red wine vinegar — balances the richness.
  • 1 teaspoon anchovy paste — optional but classic in Caesar dressing.
  • Juice of ½ lemon — brightens and freshens the dressing.
  • Kosher salt and pepper — seasons the dressing and salad.
  • ⅓ cup olive oil — provides silky texture to the dressing.
  • 10 –12 cups chopped romaine lettuce — crisp romaine gives the sandwich its refreshing crunch.
  • ⅓ cup grated Parmesan + ⅓ cup shaved Parmesan — layered cheese adds flavor and texture.

Method
 

  1. Slice chicken breasts thinly so they cook quickly and evenly. Season both sides generously with salt and pepper so the meat stays flavorful under the coating.
  2. Dip chicken pieces first into beaten eggs, then coat them in the breadcrumb and Parmesan mixture. Press crumbs lightly so the coating sticks well and fries evenly.
  3. Heat olive oil in a skillet over medium heat and cook chicken until both sides are golden and crisp. Transfer cooked cutlets onto paper towels to remove excess oil.
  4. Blend garlic, yogurt, Parmesan, mustard, vinegar, anchovy paste, lemon juice, salt, and pepper. Slowly add olive oil while blending to create a smooth, creamy dressing.
  5. Add chopped romaine to a bowl, season lightly, then toss with dressing and Parmesan cheese until coated but still crisp. Avoid overdressing so lettuce stays crunchy.
  6. Place crispy chicken on toasted brioche buns, then pile Caesar salad generously on top. Add extra dressing if desired and close with the bun lid before serving.

Notes

  • I always toast the buns lightly so they stay firm and warm.
  • I avoid adding too much dressing because it softens the lettuce quickly.
  • Letting chicken rest briefly keeps it juicy inside.
  • I sometimes squeeze extra lemon over the sandwich for brightness.
  • Cooking chicken in batches prevents overcrowding and keeps it crisp.