Go Back
–+ servings
A crispy caesar chicken sandwich with lettuce and sauce, cut in half and displayed on a stone surface with a blurred background.
Print Recipe Add to Collection
Rate this Recipe!

Crispy Chicken Caesar Sandwich Recipe

Crispy Parmesan-breadcrumb chicken on toasted ciabatta, slathered in a punchy homemade Caesar dressing and stacked with cold, crisp romaine... You get real crunch, bold garlicky tang, and an easy lunch you'll be excited to make again and again.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: lunch, Main Course
Cuisine: American
Servings: 4 servings
Calories: 747kcal
Author: Kita Roberts

Equipment

  • Large skillet or sheet pan
  • Shallow breading bowls
  • Tongs or spatula
  • Wire rack (recommended for crispy chicken)
  • Instant-read thermometer

Ingredients

Chicken

  • 2 chicken breasts sliced in half lengthwise
  • 1 cup breadcrumbs panko or regular
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • Salt and black pepper to taste
  • 1 egg beaten
  • 2 tbsp olive oil for frying or baking

Caesar Dressing

  • 1/2 cup mayonnaise
  • 2 tbsp grated Parmesan cheese
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 garlic clove minced
  • Juice of 1/2 lemon
  • Salt and black pepper to taste

Sandwich Assembly

  • 4 sandwich buns or ciabatta rolls
  • 1 cup romaine lettuce chopped

Instructions

Prepare the Caesar dressing


  • In a bowl, whisk together mayonnaise, Parmesan, Dijon mustard, Worcestershire sauce, minced garlic, and lemon juice until smooth. Season with salt and pepper to taste. Refrigerate until ready to use.

Prep the chicken


  • Preheat oven to 400°F (200°C) or heat a skillet with olive oil over medium heat.
In a shallow bowl, mix breadcrumbs, Parmesan, garlic powder, salt, and pepper. Dip each chicken piece into beaten egg, then coat evenly in the breadcrumb mixture.

Cook the chicken

  • Oven method: Place chicken on a lined baking sheet and bake for 20 minutes, flipping halfway through, until golden and cooked through.
  • Pan-fry method: Cook chicken in a skillet for 3–4 minutes per side until crispy and fully cooked.

Assemble the sandwiches


  • Lightly toast the buns. Spread Caesar dressing on the bottom half of each bun. Add chopped romaine lettuce and a piece of crispy chicken, then top with the bun lid.

Serve


  • Serve immediately while the chicken is hot and crispy.

Notes

  • Panko breadcrumbs create a lighter, crispier crust than traditional breadcrumbs. If using regular breadcrumbs, the coating will be slightly denser.
  • The Parmesan adds flavor and helps the crust brown faster, giving the chicken a deeper golden color.
  • After cooking, place the chicken on a rack instead of a plate so the steam doesn’t soften the crispy coating.
  • Use an instant-read thermometer and pull the chicken once the internal temperature reaches 165°F for juicy results.
  • Good store-bought Caesar dressing works here if you're short on time, though homemade adds more garlic and lemon flavor.
Optional sandwich upgrades:
  • shaved parmesan
  • crispy bacon
  • sliced tomato
Slice the chicken horizontally before breading. Thin cutlets cook faster, brown more evenly, and give you the perfect crispy-to-juicy ratio.

Nutrition

Serving: 1serving | Calories: 747kcal | Carbohydrates: 56g | Protein: 39g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 1112mg | Potassium: 574mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1267IU | Vitamin C: 2mg | Calcium: 211mg | Iron: 13mg