Chicken Cutlet Sandwich
A crispy, golden-brown chicken cutlet served on a soft bun with your favorite toppings and sauce for the perfect sandwich.
Equipment
- Skillet
- Mixing bowls
- Tongs
- Meat Thermometer
Ingredients
Chicken Cutlet
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs beaten
- 2 cups breadcrumbs or panko for extra crispiness
- 1 tsp salt to taste
- 1/2 tsp black pepper
- 1 tsp paprika optional
- 1 tsp garlic powder optional
- 1/2 cup cooking oil for frying
Sandwich Assembly
- 2 brioche buns or ciabatta rolls lightly toasted
- 2 leaves lettuce
- 1 tomato sliced
- 2 tbsp mayonnaise or honey mustard for spread
- 2 slices cheese mozzarella, cheddar, or pepper jack (optional)
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness.
- Season chicken with salt, black pepper, paprika, and garlic powder.
- Dredge each chicken breast in flour, dip into beaten eggs, and coat with breadcrumbs.
- Heat oil in a skillet over medium heat and fry chicken for 3-4 minutes per side, until golden brown and cooked through (165°F internal temperature).
- Transfer cutlets to a wire rack or paper towel to drain excess oil.
- Toast the buns lightly and spread mayonnaise or honey mustard on each side.
- Place fried chicken cutlets on the bottom bun, add lettuce, tomato slices, and cheese (if using).
- Top with the remaining bun and serve immediately.
Notes
For a healthier option, bake or air-fry the chicken cutlets instead of frying.