Description
A quick and flavorful sandwich featuring crispy fried chicken, creamy Caesar dressing, and fresh romaine, perfect for weeknight dinners or packed lunches.
Ingredients
Scale
- ½ cup full-fat mayonnaise
- 3 tbsp Greek yogurt
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 tbsp lemon juice
- ¼ cup Parmesan cheese (freshly grated)
- 1 – 2 garlic cloves (minced)
- ¼ tsp black pepper
- Pinch of sea salt
- 5 chicken cutlets (see note)
- Sea salt and black pepper (to taste)
- Oil for frying
- Flour Mixture: ⅓ cup all-purpose flour, ½ tsp salt, ¾ tsp smoked paprika
- 2 eggs
- ¼ tsp salt
- Breadcrumb Mixture: ¾ cup panko crumbs, ¼ cup breadcrumbs, 1 tsp dried parsley, ½ tsp black pepper, ½ tsp sea salt, ½ tsp dried oregano, 1 tsp garlic powder, ¼ cup Parmesan cheese (freshly grated)
- 2 romaine hearts (chopped)
- 1 – 2 French baguettes
- Extra Parmesan cheese (freshly grated)
Instructions
- In a bowl, mix mayonnaise, yogurt, mustard, Worcestershire, lemon juice, Parmesan, garlic, salt, and pepper to make Caesar dressing. Refrigerate.
- Toss chopped romaine with 4–5 tbsp of dressing and chill separately.
- Pound chicken cutlets evenly. Season both sides with salt and pepper.
- Prepare 3 bowls: one with flour + paprika, one with whisked eggs + salt, and one with breadcrumb mix with Parmesan and herbs.
- Dredge chicken in flour, dip in eggs, then press into breadcrumbs until fully coated.
- Heat oil in a skillet over medium. Fry cutlets 4–5 minutes per side until golden and cooked through. Drain on a wire rack.
- Slice baguette into 5