Crispy Chicken Cutlet Sandwich
This guide walks you through making the ultimate chicken cutlet sandwich, including tips on breading, cooking methods, and gourmet topping ideas. Crunchy, juicy, and endlessly customizable.
Equipment
- Mixing bowls
- Tongs
- Frying pan or air fryer
- Meat mallet
- Wire rack or paper towels
Ingredients
Chicken Cutlet
- 4 chicken breasts boneless and skinless, pounded to 1/4 inch
- 1 cup all-purpose flour
- 2 eggs beaten
- 2 cups breadcrumbs panko or seasoned
- 1/2 cup grated Parmesan optional
- Salt and pepper to taste
- Italian seasoning, paprika, or garlic powder to taste, optional
Sandwich Assembly
- 4 buns or rolls brioche, ciabatta, or your favorite bread
- lettuce
- tomato slices
- mayonnaise or pesto or any preferred sauce
- cheese mozzarella, provolone, or goat cheese
Instructions
- Pound chicken breasts to 1/4 inch thick. Season with salt, pepper, and optional spices.
- Dredge chicken in flour, then dip into beaten eggs, and coat with breadcrumb mixture (optionally with Parmesan and herbs).
- Fry in hot oil (350°F) for 3–4 minutes per side or air fry at 375°F for 12–15 minutes, flipping halfway. Alternatively, bake at 400°F for 20–25 minutes.
- Let chicken rest on a rack or paper towels.
- Lightly toast the buns or rolls if desired.
- Assemble with sauce, lettuce, tomato, cheese, and the cooked cutlet. Serve immediately.
Notes
Customize your sandwich with toppings like roasted red peppers, caramelized onions, arugula, or a squeeze of lemon for balance. Use chicken thighs for a juicier result. Resting the cutlets after frying ensures maximum juiciness.