Chicken Cutlet Sandwich
A chicken cutlet sandwich is the ultimate balance of crispy, juicy, and flavorful goodness packed between two slices of bread. This sandwich features golden-brown breaded chicken, fresh toppings, and a delicious sauce, all nestled in a soft yet sturdy bun. Whether you prefer a classic version with lettuce and mayo or a gourmet twist with spicy aioli and melted cheese, this sandwich is guaranteed to satisfy.
Equipment
- Meat mallet (for pounding chicken)
- 3 shallow bowls (for breading station)
- Large skillet or frying pan (for frying)
- Tongs (for flipping chicken)
- Wire rack (for draining fried chicken)
- Paper towels (for absorbing excess oil)
- Knife & cutting board (for slicing ingredients)
- Toaster or skillet (for toasting buns)
Ingredients
- 2 boneless skinless chicken breasts (sliced in half lengthwise or pounded to ½ inch thickness)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ cup vegetable oil for frying
- 4 brioche buns or ciabatta/hoagie rolls
- 4 lettuce leaves Romaine or Iceberg
- 2 tomatoes sliced
- 8 pickle slices
- 4 slices mozzarella Swiss, or provolone cheese (optional)
- ½ cup mayonnaise or honey mustard
- 2 tablespoons butter for toasting the buns
Instructions
- Pound chicken cutlets to ½-inch thickness for even cooking.
- Season both sides with salt, pepper, garlic powder, and paprika.
- Place flour in one shallow bowl.
- Beat eggs in a second bowl.
- In a third bowl, mix panko breadcrumbs and Parmesan cheese.
- Dredge each chicken cutlet in flour, shaking off excess.
- Dip into beaten eggs, ensuring full coverage.
- Coat with panko-Parmesan mixture, pressing lightly to adhere.
- Heat oil in a skillet over medium-high heat to 350°F (175°C).
- Fry cutlets for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F/75°C).
- Drain on a wire rack to maintain crispiness.
- Spread butter on the inside of the buns.
- Toast in a skillet or oven until golden.
- Spread mayonnaise or honey mustard on both sides of the bun.
- Place lettuce and tomato slices on the bottom bun.
- Add the crispy chicken cutlet.
- Top with pickles and cheese (if using).
- Cover with the top bun and serve immediately.
Notes
For Extra Crispiness: Let the breaded cutlets rest for 10 minutes before frying.
Healthier Option: Air-fry the chicken at 400°F for 12-15 minutes instead of deep-frying.
Best Side Dishes: Serve with French fries, coleslaw, or a fresh salad.
Storage & Reheating: Store fried cutlets in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 375°F for 5-6 minutes to maintain crispiness.
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Healthier Option: Air-fry the chicken at 400°F for 12-15 minutes instead of deep-frying.
Best Side Dishes: Serve with French fries, coleslaw, or a fresh salad.
Storage & Reheating: Store fried cutlets in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer at 375°F for 5-6 minutes to maintain crispiness.
This structured format is perfect for your WP Recipe Card plugin. Let me know if you need any adjustments! 😊🍽