Crispy chicken. Caesar crunch.

Fried Chicken Caesar Sandwiches

Crispy chicken. Caesar crunch. Crispy shallow-fried chicken cutlets, dressed romaine and parmesan in toasted ciabatta. A simple Caesar sandwich with a proper golden crunch.

30 minApprox. time
EasyEffort
2 sandwichesServes
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Fried Chicken Caesar Sandwiches — recipe cover
Everything you need

Ingredients

Batch size

Choose a batch size above. Portion to your appetite.

Crispy chicken

Sandwiches

Contains wheat, milk and egg. Caesar dressing may also contain fish and mustard; check the bottle.

Let’s cook

Make it tonight.

  1. Coat

    Season the two 1 cm chicken cutlets with salt and pepper. Put flour, beaten egg and panko in three shallow bowls. Coat each cutlet in flour, shake off excess, dip in egg and press into panko.
  2. Fry

    Heat the sunflower oil in a deep-sided 20 cm frying pan to 170–175°C / 340–350°F. Carefully fry one cutlet at a time for 3–4 minutes per side, adjusting for thickness, until golden and the thickest part reaches 74°C / 165°F. Adjust heat to avoid burning the coating. Drain on a wire rack while cooking the second cutlet.
  3. Toast and toss

    Meanwhile, split and toast the ciabatta. Tear the dry romaine and toss with Caesar dressing, lemon juice and half the parmesan just before assembling.
  4. Build

    Place a crispy chicken cutlet on each toasted roll bottom. Add dressed romaine and remaining parmesan. Close the sandwiches and serve immediately.

Make it yours.

Change the bread

Use two soft burger buns or a crusty baguette in place of ciabatta.

Keep it crisp

Drain fried chicken on a rack. Dress the lettuce only when ready to build.

Add a little heat

Stir a dash of hot sauce into the Caesar dressing before tossing with the lettuce.

Equipment

Deep-sided 20 cm frying pan, three shallow bowls, tongs, wire rack, toaster and food thermometer..

A note on the nutrition

The recipe, in pictures.

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