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If love was a sandwich, it would be this chicken cutlet sandwich.
Tender, golden brown chicken breasts on a delicious ciabatta roll, piled high with sharp cheese, garlicky greens and roasted red pepper mayo.
It doesn’t get any better than this!
Are chicken cutlet sandwiches a regional thing? I’m not sure. I just know I’ve only had them in Philadelphia or New York.
If chicken cutlet sandwiches are, in fact, regional, then I thank my lucky stars that I grew up in Philly because I don’t think I could live without them.
This fully loaded Italian chicken cutlet sandwich recipe is my tribute to the incredible sammies I’ve been raised on.
Ingredients
The basics of an Italian chicken cutlet sandwich are as follows:
- Breaded and fried chicken cutlet, pounded thin.
- A sauteed green. Broccoli rabe, also known as rapini, is a naturally bitter green. It is definitely an acquired taste. For this sandwich, I chose Tuscan kale instead. It’s easier to find at the supermarket and it’s not as bitter as broccoli rabe.
- Cheese (provolone and mozzarella cheese are the most traditional). We’re using sharp provolone for this sandwich, because I think it’s the best kind of cheese for chicken cutlets.
- Roasted red peppers
- A quality Italian long roll to pile everything into. We’re using a chewy ciabatta roll here.
Watch how to make a Chicken Cutlet Sandwich!
How to make perfectly Crispy Chicken cutlets
To make a great pan-fried chicken cutlet, a few things are necessary:
- Start with a thin breast. Pound the chicken thin using a meat mallet. If you don’t have a mallet, slice each chicken breast crosswise to make two thinner pieces.
- Use a three bowl method for breading the chicken. The first bowl has the flour, the second has the egg and the third has the bread crumbs.
- Cook low and slow. Heat the oil in the pan to medium-low heat. Not medium heat, and not medium-high heat. Crispy chicken must be cooked low and slow in order to get a golden crust and tender meat.
- Rest on a wire rack. Using a rack will keep the cutlets crispier than if you rest them on a paper towel or brown paper bags.
How to make a Chicken cutlet Sandwich, step by step
First, cook the chicken
Dredge the chicken in the flour, then the egg, then the bread crumbs.
Fry it in olive oil until both sides are golden brown, and let it rest on a wire rack.
Then, cook the greens
Blanching the kale is the best way to cut the bitterness.
Blanching is simple – just place the kale into a pot of boiling water for 1-2 minutes, then immediately remove it and plunge it into a bowl of ice water.
This process will reduce the bitterness and also amp up that beautiful green color.
Then, saute it for a few minutes in a pan with some garlic.
Make the roasted red pepper mayo
The roasted red pepper mayo is a simple blend of – you guessed it – roasted red peppers and mayo! Make it in a food processor so it’s nice and smooth.
Mini Me loves this mayo, and I always make extra to keep in the fridge. It’s so yummy for dipping French fries.
Assemble the sandwiches
Before you assemble the sandwich, sprinkle a layer of provolone cheese onto the cutlets and melt the cheese in a warm oven for 5 minutes.
Then, spread the mayo generously onto the bread.
Top with the chicken cutlet…
… and then the greens. Bada bing, bada boom.
What to serve with a chicken cutlet sandwich
Keep it simple with the sides for this sandwich. We love kettle cooked potato chips or fries.
What’s the difference between a chicken breast and a cutlet?
All chicken cutlets are breasts but not all chicken breasts are cutlets. A cutlet is simply a thinner chicken breast, one that’s either been sliced crosswise to make 2 thinner breasts or pounded thin.
You should be able to cut a properly cooked chicken cutlet with the side of your fork.
Variations on this Recipe
Here are some fun modifications to the classic version of this sandwich that are worth trying:
- The greens. While sautéed broccoli rabe is most traditional, we love Tuscan kale and even spinach. The nice part about spinach is that it’s a mild green compared to the others, so you won’t need to blanch it.
- The cheese. While sharp provolone is used at most Italian delis, lots of people love mozzarella. I’d recommend using a block of mozzarella that you can grate yourself. Avoid fresh mozzarella, as it tends to be watery. Also, try other sharp aged cheeses like Asiago, Pecorino Romano or Parmesan cheese.
- The sauce. Swap out the mayo for basil pesto sauce or pesto mayonnaise for an infusion of garlicky flavor.
- Kick it up a notch. Stir 1/4 tsp. of crushed red pepper into the roasted red pepper mayo for a little kick.
- The protein. Instead of chicken breasts, try boneless, skinless chicken thighs or even veal cutlets.
How to Store and Reheat a Chicken Cutlet Sandwich
Leftover chicken cutlets can be wrapped in foil or placed in an airtight container and refrigerated for another day.
To reheat, place the cutlets in a single layer on a baking sheet and reheat in a warm oven. Avoid reheating in the microwave, as it may cause the cutlets to become soggy.
When you make this chicken cutlet sandwich recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more delicious sandwich recipes, try these:
- Chipotle Chicken Melt with Avocado
- Hot Honey BBQ Chicken Sandwiches with Crispy Onion Strings
- Classic All-American Burger Recipe
For more chicken recipes, try these:
Chicken Cutlet Sandwich Recipe
Ingredients
- 1 lb. boneless, skinless chicken breast
- 1 bunch Tuscan kale
- 8 oz. sharp provolone cheese grated
- 1 loaf ciabatta bread
- 1 cup all purpose flour
- 1 cup seasoned Italian breadcrumbs
- 2 eggs beaten
- 1 cup mayonnaise
- 1/4 cup roasted red peppers
- 3/4 cup extra virgin olive oil divided
- 1 clove garlic minced
- 1/2 tsp. red pepper flakes
Instructions
- Combine the mayonnaise and roasted red peppers in a food processor. Blend until smooth. Set aside.
- Rinse and dry the kale. Boil a large pot of water and set up a large bowl of ice water. Place the kale into the boiling water for 1-2 minutes. Remove and plunge immediately into the bowl of ice water until cool. Drain.
- Heat 1/2 Tbsp. oil in a large skillet. Add the garlic and cook for 1 minute. Add the kale and red pepper flakes and saute until wilted, about 2 minutes. Set aside.
- Using a sharp knife, slice the chicken breasts crosswise so that you have 4-5 thinner pieces. Place between two pieces of plastic wrap. Pound thin using a mallet. (Omit this step if you don't have a mallet.)
- Heat remaining oil in the skillet over medium-low. Pour flour into a shallow bowl, then beaten egg into a second bowl and bread crumbs into a third bowl. Dredge each chicken breast in flour, then beaten egg mixture, then breadcrumbs. Place into the skillet. Cook until golden on each side, flipping after 6-7 minutes. Do not crowd the pan. Repeat the process with remaining cutlets.
- Remove from the pan to cool on a wire rack.
- Grate the cheese and sprinkle over the chicken cutlets. Place the cutlets onto a baking sheet. Warm in a 400 degree oven for 5 minutes, to melt the cheese.
- Slice the loaf of ciabatta crosswise. Spread with the roasted red pepper mayo. Layer on the chicken and wilted greens. Slice into four sandwiches.
Air Fryer Instructions
- Preheat air fryer to 365 degrees. Prepare the chicken in the dredge the same way you would if you were frying it. Place the chicken in the air fryer basket. Coat with nonstick cooking spray.
- Air fry for 8 minutes. Flip. Coat with nonstick cooking spray. Air fry for another 5 minutes. Remove from air fryer onto a wire rack.
Good sandwich
So glad you enjoyed it! 🙂