Fried Chicken Caesar Salad Sandwich with Crispy Panko Cutlets
This chicken caesar salad sandwich is everything you love about a great caesar salad. Crispy romaine, parmesan and a delicious caesar dressing are piled onto a perfect panko cutlet on a brioche bun. It is a sandwich that feels genuinely special and is going to become a permanent part of your rotation once you make it.
A Note from Teri on This Fried Chicken Caesar Salad Sandwich
I adore a Caesar Salad in all its forms, and I especially love creating new versions! Whether it’s the traditional salad, a sandwich, toast with an egg, or simply the process of developing a new version, diving into a Caesar is my idea of fun.
Our Caesar Wrap went viral for us, and it was such a pleasant surprise! The Caesar sandwich featuring a spectacular roasted whole chicken and Caesar dressing is pretty phenomenal too. And our Caesar Stuffed Potato was an immediate home run. I also adore this Spatchcock Chicken Caesar Salad, that was so much fun to perfect.
But after all those standouts, there was still one version I realized I hadn’t done, and it’s this new chicken patty: we breaded and sauteed it, and it’s absolutely next level. Learn to do this kind of chicken patty, because it’s simply soul satisfying. It’s great in a salad, but lovely on its own with some vegetables or on a bed of delicious greens. And my version happens to be gluten free! This recipe was first shared on Substack, so make sure to subscribe over there to get first access to recipes like this!
Teri’s Tips for a Great Fried Chicken Caesar Salad Sandwich
The panko breading is the foundation of this sandwich. Panko breadcrumbs are larger and airier than regular breadcrumbs, which means they fry up with an extra crispy texture that holds up even after the chicken has been sitting on the bun for a few minutes. Make sure to use my wet hand/dry hand method when breading your chicken to keep your coating from getting gloopy.
The caesar mayo is what takes this from a good chicken sandwich to a great one. Rather than a full caesar dressing, this version uses store-bought mayo as the base and then adds caesar flavor with mashed anchovies, lemon juice, grated garlic, and parmesan. The result is thick and spreadable, so it holds up much better on a sandwich than a classic dressing.
Use brioche buns for the best taste and texture in your sandwich. Make sure to toast them before assembly so it keeps them from getting soggy once you add everything to the bun.
Ingredients and Variations
- Skinless, boneless chicken cutlets, cut in half across – pre-cut chicken cutlets are a great shortcut here. You can ask your butchers to cut them for you. If you can’t find them, butterfly two chicken breasts and pound them instead.
- Celtic Sea Salt® and freshly ground black pepper – the seasoning for the chicken before it goes into the breading station, and then it is added to each layer. Seasoning at every step is what makes a well-seasoned cutlet.
- Gluten-free or regular panko crumbs – panko is essential for the best texture. It fries completely differently from a regular breadcrumb, and it makes your cutlet extra crunchy.
- Flour (gluten-free or all-purpose) – this is the first layer of the breading station. It creates a dry surface for the egg wash to cling to, before breading in panko.
- Eggs, whisked with a splash of water – this is the second layer of the breading station. The water loosens the eggs slightly so they coat the chicken in a thin, even layer.
- Olive oil, divided – the oil is used in batches for pan-frying the cutlets. Dividing it across batches keeps the oil fresh and at the right temperature.
- Store-bought mayo – the base of your sauce that makes it more spreadable for a sandwich rather than pourable. Use a good full-fat mayo for the best result.
- Fresh lemon juice – this brings some acidity to your caesar mayo. Always use fresh squeezed lemon.
- Garlic, grated or pressed – Grated or pressed garlic stirs into your mayo so that it gets into every bite
- Anchovies, mashed with a fork – you need to trust the process with this one! Anchovies don’t taste fishy in the finished sauce. Use one for a gentler flavor, two for a stronger effect.
- Grated parmesan – adds saltiness and nuttiness to the caesar mayo that completes the flavor.
- Brioche buns, slightly toasted – toast them just until golden so it holds its structure once you add everything to it
- Romaine lettuce leaves – Make sure the romaine goes on top of the chicken, not underneath, so it stays cool and crisp rather than wilting under the hot cutlet.
- Fresh lemon – a squeeze of lemon over the assembled sandwich seasons everything at once and adds a brightness that ties the whole sandwich together.
- Freshly grated parmesan – always use freshly grated, not pre-shredded. Freshly grated parmesan has a much better flavor and texture.
For a gluten free version, make sure to use gluten free panko, flour and buns! Gluten free or gluten full, it is so delicious. I love Canyon Bakehouse for all my gluten free bread and buns.
How to Make This Fried Chicken Caesar Sandwich
Step One: Prepare the Chicken
Preheat the oven to 200F. Place the chicken cutlet pieces in a single layer on a baking sheet and season them all over with salt and pepper. Set aside while you set up the breading station.
In three separate shallow containers, place the flour, the whisked eggs, and the panko. Season each with salt. Working one at a time, place a piece of chicken in the flour and coat it completely. Next, dip it in the whisked eggs, then remove and allow any extra egg to drip off. Finish by dredging it in the panko,pressing gently to coat completely. When alternating between wet and dry ingredients, I use one hand exclusively for the wet ingredients and the other for the dry ingredients so the flour and panko (and my fingers!) don’t become gloopy.
Place breaded chicken on a parchment-lined baking sheet while you finish the remaining cutlets.
Step Two: Make Mayo and Cook Chicken
Add all the mayo ingredients to a small bowl and mix until thoroughly combined. Set aside.
To cook the cutlets, add 3 tablespoons of olive oil to a large, non-stick skillet over medium-high heat until it starts to shimmer. Working in batches to avoid overcrowding the pan, add a few breaded chicken pieces to the pan and cook until golden brown, about 3 minutes on each side. Keep an eye on them and flip them the minute they start to brown, turning the heat down to medium if they start to brown too fast. Transfer the finished cutlets to a parchment-lined baking sheet and transfer to the oven to keep warm while you cook the remaining pieces.
Step Three: Assemble the Sandwich
Slightly toast your buns. Slather plenty of the caesar dressing or mayo on the bottom side of the buns and place a piece of crispy chicken on top. Top the chicken with lettuce, a squeeze of lemon and a sprinkle of parmesan. Close the sandwiches and enjoy!
Recipe FAQs
A chicken caesar salad sandwich takes all the classic elements of a caesar salad and builds them onto a crispy breaded chicken cutlet inside a toasted bun. The result is a sandwich that has all the flavor of a great caesar salad with the satisfying crunch of a chicken sandwich.
You can, though the panko-crusted, pan-fried cutlet is what makes this sandwich so fabulous. If you prefer grilled, pound the chicken thin, season well, and grill over medium-high heat for 3–4 minutes per side until cooked through.
If you truly can’t use anchovies, a teaspoon of Worcestershire sauce will give you a similar umami flavor, though it won’t quite be the same. I really encourage you to try the anchovies. Mashed into the mayo, they don’t taste fishy at all. They just make everything taste more delicious.
The 200F oven is the key. It keeps the cutlets warm without continuing to cook them or steaming them. Keep them on a parchment-lined baking sheet rather than paper towels, which can trap steam. Assemble the sandwiches as quickly as possible after pulling the cutlets from the oven to keep it crispy when eating.
Yes! The caesar mayo keeps in the refrigerator in an airtight jar for up to 5 days and gets better as it sits. Make it the night before for an even more flavorful sandwich.
Try These Other Caesar Recipes
If you make this Fried Chicken Caesar Salad Sandwich, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!
Fried Chicken Caesar Salad Sandwich with Crispy Panko Cutlets
Ingredients
For the Chicken Cutlets
- 2 skinless and boneless chicken cutlets* cut in half across
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup gluten-free or regular panko crumbs
- 1 cup flour we used paleo baking flour
- 3 large eggs whisked with a splash of water
- 8 tablespoons olive oil divided
For the Caesar Mayo
- ¼ cup store-bought mayo
- 2 tablespoons lemon juice
- 1 garlic clove grated or pressed
- 1-2 anchovies mashed with a fork
- 2 tablespoons grated parmesan cheese
For the Sandwich
- ¼ to ? cup homemade caesar dressing or caesar mayo recipe below
- 4 brioche buns or other lovely soft bun, slightly toasted
- Romaine lettuce leaves
- Lemon
- Freshly grated parmesan
Instructions
- Preheat oven to 200F.
- *If you can’t find chicken cutlets, you can butterfly 2 chicken breasts and pound them thin yourself. This is a little bit of next-level cooking. It’s not difficult but it requires a bit of finesse and being careful. To butterfly the chicken breasts, place your hand flat on top of the chicken and cut through the breast horizontally with your knife turned parallel to the cutting board — be careful to keep your fingers out of the way! Place the chicken pieces between two pieces of plastic wrap and pound them to about 1/3 -inch thick using a mallet or small pan. Then cut each cutlet in half so they fit on the buns. . If you are unsure about making the cutlets yourself, many butchers are unbelievably helpful and if you ask them to cut or pound the chicken, 8 out of 10 times they will. I suggest bringing them some granola for Christmas.
- Place the chicken cutlet pieces in a single layer on a baking sheet and season them all over with salt and pepper. Set aside while you set up the breading station.
- In three separate shallow containers, place the flour, the whisked eggs, and the panko. Season each with salt. Working one at a time, place a piece of chicken in the flour and coat it completely. Next, dip it in the whisked eggs, then remove and allow any extra egg to drip off. Finish by dredging it in the panko,pressing gently to coat completely. When alternating between wet and dry ingredients, I use one hand exclusively for the wet ingredients and the other for the dry ingredients so the flour and panko (and my fingers!) don’t become gloopy.
- Place breaded chicken on a parchment-lined baking sheet while you finish the remaining cutlets.
- Add all the mayo ingredients to a small bowl and mix until thoroughly combined. Set aside.
- To cook the cutlets, add 3 tablespoons of olive oil to a large, non-stick skillet over medium-high heat until it starts to shimmer. Working in batches to avoid overcrowding the pan, add a few breaded chicken pieces to the pan and cook until golden brown, about 3 minutes on each side. Keep an eye on them and flip them the minute they start to brown, turning the heat down to medium if they start to brown too fast. Transfer the finished cutlets to a parchment-lined baking sheet and transfer to the oven to keep warm while you cook the remaining pieces.
- Remove any large, breaded pieces from the pan with a slotted spoon or tongs as you go to prevent burning. Add 1 to 2 more tablespoons of olive oil, if needed.
- Slightly toast your buns. Slather plenty of the caesar dressing or mayo on the bottom side of the buns and place a piece of crispy chicken on top. Top the chicken with lettuce, a squeeze of lemon and a sprinkle of parmesan. Close the sandwiches and enjoy!
Notes
- Make sure to use a dry hand and wet hand when breading your chicken to avoid it getting gloopy.
- For a gluten free option, use gluten-free flour, panko and buns.
- Don’t overcrowd the pan when cooking. You want to allow room so your chicken cutlets get perfectly crispy!
