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chicken cutlet sandwich

Chicken Cutlet Sandwich

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This crispy chicken cutlet sandwich features golden, breaded chicken breasts layered with mozzarella, arugula, and tomato on toasted ciabatta. Juicy inside, crunchy outside, perfect for lunch or dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Comfort Food, Main Course, Sandwich
Cuisine: American, Italian
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts (about 1½ lbs total) (For the Chicken Cutlets)
  • 1 cup all-purpose flour (For the Chicken Cutlets)
  • 2 large eggs, beaten (For the Chicken Cutlets)
  • 1½ cups panko or Italian breadcrumbs (For the Chicken Cutlets)
  • 1 tsp salt (For the Chicken Cutlets)
  • 1/2 tsp black pepper (For the Chicken Cutlets)
  • 1 tsp garlic powder (For the Chicken Cutlets)
  • 1 tsp Italian seasoning (For the Chicken Cutlets)
  • 1/2 cup olive oil (for frying) (For the Chicken Cutlets)
  • 4 ciabatta rolls or hoagie rolls (For the Sandwich)
  • 8 slices fresh mozzarella (For the Sandwich)
  • 1 cup fresh arugula (or shredded lettuce) (For the Sandwich)
  • 1 large tomato, sliced (For the Sandwich)
  • 1/2 cup mayonnaise or garlic aioli (For the Sandwich)
  • 2 tbsp balsamic glaze (optional) (For the Sandwich)

Equipment

Method
 

  1. Slice chicken breasts in half horizontally to create thin cutlets. Place between plastic wrap and pound evenly to about ½-inch thickness.
  2. Bowl 1: Add flour.
    Bowl 2: Add beaten eggs.
    Bowl 3: Mix breadcrumbs, salt, pepper, garlic powder, and Italian seasoning.
    Dredge each cutlet in flour, dip into egg wash, then coat evenly with breadcrumbs. Press gently so coating sticks.
  3. Heat olive oil in a large skillet over medium heat.
    Fry cutlets for 3 to 4 minutes per side until golden brown and crispy. Internal temperature should reach 165°F.
    Transfer to a wire rack to rest and stay crispy.
  4. Lightly toast ciabatta rolls in a pan or oven for 2 to 3 minutes.
  5. Spread mayo or garlic aioli on toasted bread.
    Add crispy chicken cutlet.
    Layer mozzarella slices.
    Add arugula and tomato slices.
    Drizzle balsamic glaze if desired.
    Top with remaining bread and serve immediately.

Nutrition

Calories: 580kcalCarbohydrates: 42gProtein: 38gFat: 28gSodium: 780mgFiber: 3g

Notes

  • Let cutlets rest before assembling to prevent soggy bread.
  • For extra crispiness, reheat in air fryer for 2 to 3 minutes before serving.
  • To make baked version: bake at 400°F for 18 to 20 minutes on a wire rack.
  • For air fryer: cook at 375°F for 12 to 15 minutes, flipping halfway.

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