Crispy Chicken Cutlet Sandwich

Name: Crispy Chicken Cutlet Sandwich
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 chicken breast (cut in half and pounded flat); 1 teaspoon kosher salt; ½ cup avocado oil (or more for cooking); ¾ cup all-purpose flour; 1 teaspoon garlic powder; ½ teaspoon smoked paprika; ½ teaspoon kosher salt; 2 large eggs (beaten); ¼ teaspoon kosher salt; 4 ciabatta rolls (cut in half and toasted); ½ cup mayonnaise (or more to taste); 2 cloves garlic (grated); 2 cups arugula; 1 large tomato (sliced)

This Chicken Cutlet Sandwich is crispy on the outside yet ultra-tender once you bite in! Fried chicken cutlets are nestled between soft, toasted ciabatta rolls with fresh arugula and juicy tomato slices. Serve it with your favorite chips or a light side salad for a satisfying meal.

Jump to Recipe

Why This Recipe Works

This chicken cutlet sandwich is made with just a few kitchen staples and can be whipped up in no time! Because they’re so thin, the chicken cutlets cook in under 5 minutes, making this recipe the perfect option for an easy, no-fuss dinner.

The combination of crispy yet tender chicken and Italian toppings, like arugula and tomatoes, results in a satisfying crunch and a burst of flavor in each bite. Plus, the garlic aioli adds a creamy, savory dimension that ties the sandwich together.

The whole family is sure to love these chicken cutlet sandwiches! Serve them alongside a platter of refreshing sides, like Italian tomato burrata salad and creamy orzo pasta, for a well-balanced meal.

Ingredients

Chicken Breasts: I prefer chicken breasts for this recipe since they cook quickly. You can buy cutlets that have been pounded to about a ½-inch thickness or do it yourself using a meat mallet.
All-Purpose Flour: Gives the chicken that desirable crispiness while also helping the seasonings adhere to the meat. All-purpose flour works best here.
Smoked Paprika: Provides a mild, smoky undertone to the chicken and a pop of color.
Eggs: Act as the binding agent between the chicken and the flour mixture, giving it an extra crispy exterior once fried.
Ciabatta Rolls: Ciabatta is my go-to bread for this sandwich. Its perfectly chewy texture and slightly sour flavor complement the savory chicken cutlets.
Mayonnaise: Adds creaminess and moisture to the sandwich, balancing the crispiness of the chicken and ciabatta. You can use store-bought or homemade mayo.
Garlic: I use both fresh and powdered garlic. Fresh minced garlic adds a pungent, spicy kick to the mayo, while garlic powder adds an aromatic warmth to the flour mixture.
Toppings: I like to use arugula to impart a fresh, peppery contrast. Tomatoes offer a juicy, sweet acidity that cuts through the richness of the mayonnaise.

Butterflying, pounding, breading, and frying chicken.

Instructions

Prepare the Chicken: Slice each breast in half horizontally and then pound the pieces to about ½ inches thick for even cooking and tender eating. Season both sides with salt.
Set up the Dredging Stations: Whisk the flour and spices together in a shallow bowl. In a separate shallow bowl, beat together 2 large eggs and ¼ teaspoon of salt.
Fry the Cutlets: Drench each piece of seasoned chicken first in the egg mixture, then the flour mixture. Place it in a hot skillet with avocado oil and cook until both sides are browned. Repeat with the rest of the chicken.
Assemble the Sandwiches: Mix the mayonnaise with grated garlic, spreading this mixture on each half of the toasted ciabatta rolls. Add arugula, two chicken cutlets, and tomato slices, and top with the other half of ciabatta. Serve with your favorite chips or a side salad. Enjoy!

Substitutions & Variations

Chicken Breasts: For a different flavor, use turkey breasts. For a vegetarian alternative, try thick slices of eggplant or large portobello mushroom caps.
Flour: If you’re avoiding gluten, almond flour or gluten-free all-purpose flour make great substitutes. For a crunchier texture, try using panko breadcrumbs.
Spices: Feel free to experiment with other herbs and spices. For different flavor profiles, think onion powder, cayenne, Italian seasoning, or cumin.
Ciabatta: You can substitute ciabatta for any other hearty bread, such as baguettes, Kaiser rolls, or sourdough slices. For a lower-carb option, try lettuce boats.
Mayonnaise: For a healthier or egg-free alternative, use Greek yogurt, hummus, or vegan mayonnaise. Add herbs like basil or dill for an extra flavor boost.
Toppings: Experiment with different toppings, like baby spinach, mixed greens, romaine lettuce, avocado, cucumber, red onions, or pickles.

Serving Suggestions

Top your crispy chicken cutlet sandwiches with fresh toppings to highlight the juiciness of the meat. Any of these options will work:

Roasted bell peppers
Arugula basil pesto
Dill pickles
Sliced cucumbers
Spinach
Pickled radishes
Basil aioli
Sliced mozzarella or provolone cheese
Bacon
BBQ sauce
Gremolata sauce
Lemon basil aioli

Potato chips or a simple side salad pair perfectly with these sandwiches! If you want to keep the meal Italian-inspired, serve them with a side of pesto green bean salad, lemon basil pasta salad, or tomato salad.

Hands picking up a chicken cutlet sandwich.

Storing & Reheating

If you have leftover chicken cutlet sandwiches, keep the following storage tips in mind:

Fridge: Store leftover chicken cutlets and ciabatta rolls separately in airtight containers. Chicken can be kept for up to 3 days, while the bread is best used within 1-2 days.
Freezer: You can freeze the cooked and cooled chicken cutlets. Wrap the cutlets individually in plastic wrap, then place them in a freezer bag for up to 3 months.
Reheating: Thaw frozen chicken cutlets in the fridge overnight. Reheat the chicken in an oven at 375 degrees Fahrenheit for 10-15 minutes until warmed through.

Expert Tips

Even Cutlets: Pound the chicken breasts to an even thickness so they cook at the same rate. This prevents thinner parts from drying out before the thicker parts are fully cooked.
Dry Before Dredging: Pat the chicken dry with paper towels before seasoning and dredging. Removing excess moisture helps the egg and flour coating adhere better.
Don’t Overcrowd: Cook the chicken in batches to prevent overcrowding the pan. Overcrowding lowers the oil’s temperature and can lead to uneven cooking.
Use a Cooling Rack: Place cooked cutlets on a wire rack over a baking sheet rather than directly on paper towels. This prevents the bottom from becoming soggy.

FAQs

Can I make the chicken cutlets ahead of time?

Yes, you can prepare and fry the chicken cutlets ahead of time. Once cooled, store them in an airtight container in the refrigerator for up to 3-4 days. Reheat them in an air fryer or the oven at 400 degrees Fahrenheit until they’re crispy again.

What can I use if I don’t have a meat mallet?

If you don’t have a meat mallet, you can use a rolling pin, the bottom of a heavy pan, or even a wine bottle wrapped in plastic wrap to pound the chicken to an even thickness.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165 degrees Fahrenheit. It should also be golden brown on the outside and no longer pink in the middle.

Plate with a chicken sandwich on ciabatta.

If you enjoyed this chicken cutlet sandwich recipe, be sure to check out some more of my favorite sandwiches like these:

If you try this Chicken Cutlet Sandwich, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!