Introduction

This Chicken Caesar Sandwich recipe delivers the perfect balance of crispy chicken cutlets, creamy Caesar dressing, and crisp romaine tucked inside a soft, buttery brioche bun. Whether served for breakfast, lunch, or dinner, this flavorful chicken sandwich offers comfort, crunch, and freshness in every bite. It’s an elevated twist on a classic Caesar salad, transformed into a hearty sandwich that satisfies any craving.

Why You’ll Love This Recipe

You’ll love this Chicken Caesar Sandwich because it combines crispy chicken, creamy Caesar dressing, and fresh romaine in a warm, buttery brioche bun—creating a balanced meal that’s both hearty and refreshing. It’s incredibly versatile, making it ideal for breakfast on the go, a quick lunch, or an easy dinner recipe. This dish is also beginner-friendly, fast to prepare, customizable, and made with simple ingredients you probably already have. The chicken cutlets cook quickly, the dressing can be prepped ahead of time, and the assembled sandwich tastes like something straight out of your favorite café.

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Ingredients List

For the Crispy Chicken

• 1 pound boneless, skinless chicken breasts
• Kosher salt and black pepper
• 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

• 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
• Kosher salt and pepper
• ⅓ cup olive oil
• 10 to 12 cups chopped romaine lettuce
• ⅓ cup finely grated parmesan cheese
• ⅓ cup shaved parmesan cheese
• a few coleslaw pieces ( optional )

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Equipment (Optional)

• Large skillet
• Food processor or blender
• Mixing bowls
• Cutting board and sharp knife
• Tongs
• Paper towel–lined sheet tray

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Step-by-Step Instructions

• Thinly slice the chicken breasts lengthwise to create very thin cutlets. Season both sides generously with salt and pepper, then set them on a paper towel–lined sheet tray.
• Add the lightly beaten eggs to one shallow dish and combine the seasoned breadcrumbs with the grated parmesan in another. Heat olive oil in a large skillet over medium heat, giving the oil a few minutes to warm fully.
• Dip each chicken piece into the egg mixture, then press into the breadcrumb mixture until thoroughly coated.
• Fry the chicken in batches, cooking each side until deeply golden and crisp. When done, transfer to the paper towel–lined tray to drain excess oil.
• Prepare the Caesar dressing by blending the garlic, yogurt, parmesan, mustard, vinegar, anchovy paste, lemon juice, salt, and pepper. While the processor runs, stream in the olive oil until creamy.
• Toss the chopped romaine with salt, pepper, some of the Caesar dressing, the finely grated parmesan, and the shaved parmesan until well coated.
• Assemble the sandwiches by placing one or two crispy chicken cutlets onto each brioche bun and topping generously with Caesar salad. Serve additional salad on the side if desired.

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Tips & Tricks

• Slice the chicken as thin as possible; thinner cutlets = crispier texture and faster cooking.
• Preheat the oil properly so the chicken becomes golden rather than soggy.
• Don’t overdress the lettuce or your sandwich will slide apart—light coating is ideal.
• Make the dressing in advance; it keeps 3–4 days and tastes even better the next day.
• If prepping ahead, reheat the cutlets in the air fryer for the best crunch.

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Variations

• Breakfast chicken sandwich: Add a fried egg or crispy bacon.
• Spicy version: Drizzle buffalo or hot sauce over the chicken.
• Greens swap: Use kale or baby romaine for extra crunch.
• Lighter version: Use grilled chicken instead of fried cutlets.
• Garlic-lover version: Double the garlic in the dressing.

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Serving Suggestions

• Serve with baked fries, sweet potato wedges, or a cup of soup.
• Pair with iced tea, lemonade, or sparkling water for a refreshing meal.
• Add extra parmesan or cracked pepper right before serving.

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Storage & Reheating Instructions

• Store leftover chicken cutlets separately from the salad and buns for best texture.
• Refrigerate cutlets for 3–4 days in an airtight container.
• Reheat in the oven or air fryer until crispy again.
• Do not store assembled sandwiches; the lettuce will wilt.
• Dressing keeps 3–4 days refrigerated.

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Nutrition Information (Approx. per sandwich)

• Calories: ~580
• Protein: ~35g
• Carbs: ~44g
• Fat: ~29g

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Notes

This Chicken Caesar Sandwich is a flexible recipe that works for breakfast, lunch, or dinner. The homemade Caesar dressing and perfectly crisp cutlets make it restaurant-quality while still being incredibly easy to prepare at home.

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