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Delicious Chicken Cutlet Sandwich with crispy chicken and fresh ingredients
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Chicken Cutlet Sandwich

Creamy, crispy, and utterly satisfying — this Chicken Cutlet Sandwich is the kind of lunch that makes weekday meals feel like a celebration.
Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

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.

Notes

Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Keep assembled sandwiches separate to prevent sogginess.