The best meal ever! These crispy chicken Caesar sandwiches are a total crowd-pleaser. Paper-thin, super-crisp chicken cutlets are piled with Caesar salad and served on buttery brioche. Delicious!
Here’s how to make the simplest, most satisfying weeknight meal.
Thin crunchy chicken cutlets topped with bright, tangy Caesar salad and nestled on a brioche bun — this sandwich is a perfect mix of textures and flavors.
Caesar salad is one of my favorite dishes, and the crunchy chicken cutlets are a hit with my family. The thin, fried chicken gets irresistibly crisp and adds a satisfying contrast to the cool, creamy salad.
My Greek yogurt Caesar dressing is a staple in our fridge. It’s versatile — great as a dressing, a marinade for grilled chicken, or thinned with olive oil as a vinaigrette. It keeps well for a few days, so you can make it ahead and have a quick meal ready when the cutlets are cooked.
Next: the chicken cutlets
These thin cutlets are what my kids ask for most — they call them “crispy chicken.” Because they’re sliced so thin, they cook quickly and become beautifully crisp in a skillet. If you want to prep ahead, the cutlets reheat well in the oven or air fryer, and you can assemble sandwiches in 10–15 minutes.
I’ve frozen these cutlets before with great success. They work in wraps, salads, sandwiches, pasta — they’re a versatile base for many quick meals. There’s no strict rule for assembly: once you have the dressing and chicken ready, pile the salad on the bun with one or more cutlets and enjoy. Add hot sauce, wing sauce, or swap romaine for kale to make it your own.
Best. Sandwich. Ever.
Crispy Chicken Caesar Sandwiches
Crispy Chicken Caesar Sandwiches
Ingredients
Crispy chicken
- 1 pound boneless, skinless chicken breasts
- Kosher salt and pepper
- 2 large eggs, lightly beaten
- 1 1/2 cups seasoned breadcrumbs
- 1/3 cup finely grated Parmesan cheese
- 5 to 6 tablespoons olive oil (for frying)
- 4 to 6 brioche buns
Caesar salad
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- Juice of 1/2 lemon
- Kosher salt and pepper, to taste
- 1/3 cup olive oil
- 10 to 12 cups chopped romaine lettuce
- 1/3 cup finely grated Parmesan and 1/3 cup shaved Parmesan
Instructions
- Slice the chicken breasts thinly lengthwise into very thin cutlets — thin enough to almost see through. Season both sides with salt and pepper and set on a paper towel–lined baking sheet.
- Place the beaten eggs in a shallow dish. In another shallow dish, combine the breadcrumbs and grated Parmesan.
- Heat 1 to 2 tablespoons olive oil in a large skillet over medium heat. Let the oil heat for a few minutes; reduce the heat if it gets too hot.
- Dip each cutlet into the egg, then press into the breadcrumb mixture to coat.
- Fry 2–3 cutlets at a time until deeply golden, about 3–4 minutes per side. Check that the internal temperature reaches 165°F (74°C) if unsure. Drain on paper towels and repeat with remaining cutlets.
- To make the dressing, puree garlic, Greek yogurt, Parmesan, Dijon, red wine vinegar, anchovy paste, lemon juice, salt, and pepper in a blender or food processor. With the motor running, stream in the olive oil until the dressing is creamy. Chill any extra dressing in a sealed container for 3–4 days.
- Toss the chopped romaine with a pinch of salt and pepper, a few tablespoons of dressing, and both grated and shaved Parmesan until the lettuce is well coated.
- Assemble sandwiches by placing a cutlet (or two) on a toasted brioche bun and piling the Caesar salad on top. Serve with extra salad if desired.
The crunch is unmatched.