Creamy, crispy, and utterly satisfying — this Chicken Cutlet Sandwich is the kind of lunch that makes weekday meals feel like a celebration. Juicy, breaded chicken cutlets fried to golden perfection are tucked into soft buns with crisp lettuce, ripe tomato, tangy pickles, and a smear of mayonnaise for that comforting, crave-worthy bite. Fun fact: the sandwich version of the classic cutlet is a street-food favorite in many cities because it’s portable, filling, and endlessly customizable.
This recipe stands out for its simplicity and speed, making it perfect for busy weeknights or lazy weekend lunches. If you love quick, family-friendly dinners that still impress, you’ll want to try this. For another variation that keeps things lighter and oven-friendly, see my take on this classic chicken cutlet sandwich recipe which offers a slightly different twist that’s equally delicious. Get ready to brown some chicken and toast some buns — you’ll be surprised how easily this becomes a new favorite.
What is Chicken Cutlet Sandwich?
What’s in a name? A Chicken Cutlet Sandwich is exactly what it sounds like: a thin, breaded and fried chicken cutlet served on a bun with classic sandwich fixings. Curious why “cutlet” and not “fillet”? Think of cutlets as thin, tenderized pieces that cook quickly and get extra crispy — perfect for sandwiches. Why might it be called this way — was someone in a hurry and shouted “cut it!”? Maybe. And remember the old saying, “the way to a man’s heart is through his stomach.” Who can argue when a crunchy, juicy cutlet is involved? Give it a try and see if your friends don’t fall head over heels.
Why You’ll Love This:
This sandwich is irresistible for three big reasons:
- Crispy, juicy highlight: The panko-Parmesan coating gives a satisfyingly crunchy exterior while the pounded chicken stays tender and juicy inside, creating a contrast that’s pure comfort food.
- Cost-saving benefits: Making this at home uses simple, inexpensive pantry ingredients and yields multiple servings — much better value than takeout.
- Flavor-packed toppings: Fresh lettuce, sweet tomato, tangy pickles, and a creamy spread elevate each bite, while spices like garlic powder and paprika add depth.
If you enjoy the crunchy satisfaction here, you might also like a lighter twist like baked chicken cutlets that deliver similar flavor with less oil. Try making these for a family meal — they’re simple to prepare, and everyone can customize their sandwich.
How to Make:
Quick Overview
This recipe is easy, delicious, and deeply satisfying. You’ll pound the chicken thin for quick, even cooking, bread it in a panko-Parmesan mix for extra crunch, and pan-fry until golden brown. The standout element is the crispy exterior that gives way to juicy chicken, complemented by creamy mayonnaise and tangy pickles. Prep time is about 15 minutes and cooking time is 12–16 minutes, so you can have sandwiches on the table in under 35 minutes.
Ingredients
- 4 pieces Boneless, Skinless Chicken Breasts — pounded to 1/4 inch thickness
- 1 cup All-Purpose Flour — for dredging
- 2 large Eggs — beaten in a shallow bowl
- 1 cup Panko Breadcrumbs — for extra crunch
- 1/2 cup Grated Parmesan Cheese — finely grated and mixed with panko (optional)
- 1 teaspoon Salt — for seasoning the chicken
- 1 teaspoon Black Pepper — freshly ground if possible
- 1 teaspoon Garlic Powder — for savory depth
- 1 teaspoon Paprika — mild or smoked for extra flavor
- 4 Soft Buns or Ciabatta Rolls — split and toasted if desired
- 1 cup Lettuce — shredded or torn into sandwich-sized pieces
- 1 medium Tomato — sliced into 1/4-inch rounds
- 1/2 cup Pickles — sliced (dill or bread-and-butter, your choice)
- 1/4 cup Mayonnaise — or any preferred condiment (ranch, aioli, mustard)
Directions
- Start by pounding the chicken breasts to an even thickness of about 1/4 inch. Place each breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until uniform. This ensures quick, even cooking and tender results.
- Season the chicken with salt, pepper, garlic powder, and paprika. Pat the seasoning into the meat so it adheres.
- Set up a breading station with three shallow dishes: one with flour, one with the beaten eggs, and one with a mixture of panko breadcrumbs and Parmesan cheese. Arrange them in that order for efficient dredging.
- Dredge the chicken in flour, shaking off excess, dip it in the egg to coat fully, and then press it into the breadcrumb mixture until evenly coated. Press gently so the crumbs stick well.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Test the oil by dropping a few crumbs in — they should sizzle. Fry the breaded chicken cutlets until golden brown and crisp, about 3–4 minutes per side, depending on thickness.
- Drain the fried cutlets on a paper towel-lined plate to remove excess oil and keep them crisp.
- Assemble the sandwich by placing a cutlet on the bottom bun, topping with lettuce, tomato slices, pickles, and a spread of mayonnaise on the top bun. Serve immediately with extra pickles or sauce on the side.
What to Serve With
- Classic French fries or sweet potato fries for a diner-style meal
- A crisp coleslaw or simple green salad to add brightness and crunch
- Pickle chips or a small bowl of pickled vegetables for acidity
- A cold lemonade, iced tea, or a light lager to wash it down
Top Tips for Perfecting
- Substitution: Use panko only for extra crunch or swap Parmesan for finely grated Pecorino for a sharper flavor.
- Timing: Pound the chicken thin so it cooks quickly; thicker pieces will need longer and may dry out.
- Oil temperature: Keep the oil at medium-high — too hot and the crust will burn before the inside cooks, too cool and the cutlets absorb oil.
- Make ahead: Bread the cutlets and refrigerate them briefly before frying to help the coating adhere.
- Avoid sogginess: Let cutlets rest on a wire rack instead of paper towels if you want to keep bottoms crisp before assembling.
Storing and Reheating Tips
- Refrigeration: Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Keep assembled sandwiches separate to prevent sogginess.
- Freezing: Cool cutlets completely, wrap individually in plastic wrap, and freeze in a sealed freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in a 375°F oven on a wire rack for 8–10 minutes to regain crispness, or air-fry at 350°F for 6–8 minutes. Avoid microwaving when possible, as it will make the breading soggy.
FAQs
Can I bake the cutlets instead of frying them?
Yes — coat as directed, spray lightly with oil, and bake at 425°F on a wire rack for 12–15 minutes, flipping halfway through until golden and cooked through.
How do I know when the cutlets are fully cooked?
Use an instant-read thermometer; internal temperature should reach 165°F. If you don’t have one, slice into the thickest part to check that juices run clear and there’s no pink.
Can I use chicken thighs instead of breasts?
You can, but thighs are naturally thicker and juicier; pound them flat and adjust cooking time slightly. Thighs offer more forgiving results if you worry about drying out.
Is there a recommended sauce for extra flavor?
A simple garlic-aioli, spicy mayo, or honey-mustard pairs beautifully. Mix mayonnaise with a little lemon juice and garlic for a quick aioli.
How do I keep the breading from falling off?
Ensure the chicken is dry before dredging, press the breadcrumb mixture onto the cutlet, and let the breaded pieces rest briefly before frying. Proper oil temperature also helps set the crust.
Conclusion
This Chicken Cutlet Sandwich is an easy, flavorful meal that’s satisfying for family dinners, quick lunches, or casual entertaining. It’s crisp where it should be, tender where it counts, and versatile enough to suit many tastes. If you want to compare variations or see another classic take on the sandwich, check out Alex Guarnaschelli’s chicken cutlet sandwich recipe on Food Network for inspiration and technique tips. Try it this week and share the crunchy goodness with someone you love.
Chicken Cutlet Sandwich
Equipment
- Large Skillet
- Meat Mallet
- Shallow Dishes
Ingredients
Chicken Ingredients
- 4 pieces Boneless, Skinless Chicken Breasts Pounded to 1/4 inch thickness
Breading Ingredients
- 1 cup All-Purpose Flour For dredging
- 2 large Eggs Beaten in a shallow bowl
- 1 cup Panko Breadcrumbs For extra crunch
- 1/2 cup Grated Parmesan Cheese Finely grated and mixed with panko (optional)
Seasoning Ingredients
- 1 teaspoon Salt For seasoning the chicken
- 1 teaspoon Black Pepper Freshly ground if possible
- 1 teaspoon Garlic Powder For savory depth
- 1 teaspoon Paprika Mild or smoked for extra flavor
Sandwich Assembly Ingredients
- 4 pieces Soft Buns or Ciabatta Rolls Split and toasted if desired
- 1 cup Lettuce Shredded or torn into sandwich-sized pieces
- 1 medium Tomato Sliced into 1/4-inch rounds
- 1/2 cup Pickles Sliced (dill or bread-and-butter, your choice)
- 1/4 cup Mayonnaise Or any preferred condiment (ranch, aioli, mustard)
Instructions
- Start by pounding the chicken breasts to an even thickness of about 1/4 inch. Place each breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until uniform.
- Season the chicken with salt, pepper, garlic powder, and paprika. Pat the seasoning into the meat so it adheres.
- Set up a breading station with three shallow dishes: one with flour, one with the beaten eggs, and one with a mixture of panko breadcrumbs and Parmesan cheese.
- Dredge the chicken in flour, shaking off excess, dip it in the egg to coat fully, and then press it into the breadcrumb mixture until evenly coated.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the breaded chicken cutlets until golden brown and crisp, about 3–4 minutes per side.
- Drain the fried cutlets on a paper towel-lined plate to remove excess oil and keep them crisp.
- Assemble the sandwich by placing a cutlet on the bottom bun, topping with lettuce, tomato slices, pickles, and a spread of mayonnaise on the top bun. Serve immediately.