This crispy chicken cutlet sandwich with black garlic aioli on a toasted Ciabatta bread is so hearty, it’s perfect for lunch or dinner for the whole family. Choose what you will top it with and dig right in.
For the chicken cutlet : Pound out each chicken thigh pieces until about 1/2 inch flat with a meat mallet. Then cut in half so you get 8 smaller pieces for easier cooking. Season each side with a light sprinkle of sea salt.
In a flat bowl, combine flour and seasonings together, set aside. In a separate flat bowl, whisk two eggs and a pinch of salt until fully combined, set a side.
Add enough light olive oil to a pan that the bottom is covered, about 1/4 in deep. Turn stove on medium high.
Place your flour and egg bowls right next to the stove. With a fork, grab the chicken thighs, drench in the eggs first, then transfer to the flour mixture until fully covered. Carefully place each cutlet into the heated oil in the pan. Cook for 1:30-2 minutes a side or until browned on both sides. They cook pretty fast. This will take you about 2 batches. If you double the recipe, I would recommend changing the oil for the next batch so you don't get the cooked flour, which will look burnt and will not be good. Repeat the same process if you do.
Place cooked chicken thighs on cooling rack with a dish underneath to let any access oil to drip off.
To Assemble the sandwiches. Cut the ciabatta rolls, toast, spread the black garlic aioli or your favorite sauce on both sides. Add 1 piece of chicken cutlet, then tomato, then the other piece of chicken, pickled onions if you have some on hand, arugula and the top piece of ciabatta. Press down and then cut in half or keep it whole. Serve with your favorite chips or a side salad. Enjoy!