Crispy Lemon Herb Chicken Caesar Sandwich Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, make sure the oil is hot enough before adding the chicken—test with a pinch of panko; it should sizzle immediately. Use a thermometer to keep the oil around 350°F (175°C).

Let the breaded cutlets rest for 5 minutes before frying to help the coating set. Also, drain on a wire rack rather than paper towels to keep the bottom crisp.

To keep the sandwich from becoming soggy, assemble it just before serving. If making ahead, store the components separately and assemble when ready to eat.

The Caesar salad can be tossed right before assembling. For extra flavor, add a squeeze of fresh lemon over the chicken just before closing the sandwich.

Variations

• Spicy Chipotle: Add 1 teaspoon chipotle powder to the flour and 2 tablespoons chopped chipotle in adobo to the marinade. Use a chipotle Caesar dressing or add hot sauce to the dressing for a smoky, spicy kick.
• Parmesan Crusted: Mix 1/2 cup grated parmesan cheese into the panko breadcrumbs before breading. The cheese adds a savory, nutty flavor and an extra-crispy texture. Reduce the salt in the marinade slightly to balance.
• Herb Buttermilk: Substitute the lemon-herb marinade with 1 cup buttermilk, 2 minced garlic cloves, 1 tablespoon chopped fresh dill, and 1 teaspoon salt. Marinate for at least 2 hours for extra tenderness and tang.
• Avocado Caesar: Add sliced avocado to the assembled sandwich for a creamy, rich addition. Mash half an avocado with a fork and spread on the toasted bun before adding the chicken. Keep the rest of the avocado in slices.

Storage and make-ahead

Fridge

Leftover chicken cutlets can be refrigerated in an airtight container for up to 2 days. Keep salad and buns separate.

Freezer

Breaded, uncooked cutlets can be frozen in a single layer on a baking sheet, then transferred to a freezer bag for up to 2 months.

Reheat

To reheat cooked cutlets, place on a baking sheet in a 350°F (175°C) oven for 5-7 minutes until hot and crisp. Avoid microwaving, which makes the crust soggy.

Store leftover chicken cutlets and salad separately in airtight containers in the refrigerator for up to 2 days. The buns are best toasted fresh.

To reheat the chicken, place in a 350°F (175°C) oven for 5-7 minutes or until crisp. The salad should be eaten fresh; if it has been dressed, it will wilt. Keep the dressing separate if storing.

The chicken can be marinated up to 24 hours in advance, and the cutlets can be breaded and refrigerated for a few hours before frying.

The Caesar salad can be washed and chopped ahead, but dress just before serving. The garlic butter can be made ahead and stored in the refrigerator. Fry the cutlets just before serving for the best texture.

Serving ideas

Serve the sandwich immediately after assembling to enjoy the contrast of hot, crispy chicken and cool, crisp salad. Pair it with a side of extra Caesar salad, sweet potato fries, or a light soup. The sandwich is substantial enough for a main course, especially with a side of pickles or potato chips.

For a more indulgent version, add extra shaved parmesan and a drizzle of Caesar dressing on the top bun. The sandwich can be cut in half for easier eating, revealing the colorful layers. It's perfect for a casual dinner, game day, or a weekend lunch. Serve with a cold drink like lemonade or iced tea.

Frequently asked questions

Recipe card

Crispy Lemon Herb Chicken Caesar Sandwich

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 2 lb boneless, skinless chicken breasts
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• Vegetable oil, for frying, to taste
• 4 brioche buns, split
• 2 tbsp garlic butter, softened
• 2 cups chopped romaine hearts
• 1/2 cup lemon herb Caesar dressing
• 1/2 cup shaved parmesan cheese

Instructions

1. Place the chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness. In a bowl, combine lemon zest, lemon juice, olive oil, garlic powder, dried oregano, salt, and black pepper. Add the chicken and turn to coat. Cover and refrigerate for at least 15 minutes.
2. Place the flour in one shallow dish. Beat the eggs in a second dish. Put the panko in a third dish. Remove the chicken from the marinade, letting any excess drip off. Dredge each cutlet in flour, shaking off excess, then dip in egg, then press into panko to coat thoroughly.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded cutlets in the hot oil, working in batches if needed. Fry for 3 minutes per side, until deeply golden and the internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain.
4. Spread the cut sides of the brioche buns with garlic butter. In a separate skillet or on a griddle over medium heat, toast the buns cut-side down until golden and fragrant, about 1-2 minutes.
5. In a bowl, combine the chopped romaine hearts, lemon herb Caesar dressing, and shaved parmesan. Toss to coat evenly.
6. Place a crispy chicken cutlet on the bottom half of each toasted brioche bun. Top with the Caesar salad mixture and close with the top bun. Press gently and serve immediately.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

780

Protein

42 g

Carbohydrates

58 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.