If you are craving a sandwich that delivers a satisfying crunch along with juicy, tender chicken, this Crispy Chicken Cutlet Sandwich Recipe is your new go-to favorite. It brings together perfectly breaded chicken cutlets fried to golden crispness, fresh arugula’s peppery bite, and ripe tomato slices nestled inside toasted ciabatta rolls spread with garlicky mayonnaise. Each layer adds a vibrant texture and flavor that makes every bite utterly addictive. Whether you’re making lunch for friends or a casual weeknight dinner, this sandwich elevates simple ingredients into something truly special that will have everyone coming back for more.
Ingredients You’ll Need
This Crispy Chicken Cutlet Sandwich Recipe relies on straightforward ingredients that each play a key role: from the tender chicken breasts and flavorful seasoning to the crunchy coating and fresh toppings, each component builds the perfect harmony of taste and texture.
- Chicken breasts (2, cut and pounded): Ensures thin, tender cutlets that cook quickly and evenly.
- Kosher salt: Enhances all the flavors without overpowering.
- Avocado oil (½ cup or more): Ideal for frying because of its high smoke point and neutral taste.
- All-purpose flour (¾ cup): Forms the light, crispy coating when seasoned well.
- Garlic powder (1 teaspoon): Adds savory depth to the flour mixture.
- Smoked paprika (½ teaspoon): Brings a subtle smoky warmth to the breading.
- Eggs (2 large, beaten): Acts as the perfect glue for the flour to stick to the chicken.
- Ciabatta rolls (4, halved and toasted): Provide a crusty exterior and pillowy inside to cradle the fillings.
- Mayonnaise (½ cup or more): Creamy base for the garlicky spread that complements the fried chicken.
- Fresh garlic (2 cloves, grated): Infuses bright, aromatic flavor into the mayo.
- Arugula (2 cups): Adds a fresh, peppery crunch to balance richness.
- Tomato (1 large, sliced): Brings juicy sweetness and vibrant color.
How to Make Crispy Chicken Cutlet Sandwich Recipe
Step 1: Prepare and Season the Chicken
Start by slicing the chicken breasts horizontally and pounding each piece thin to about half an inch thick. This step helps the chicken cook evenly and remain tender. Once you have eight thin cutlets, season both sides generously with kosher salt to build a flavorful foundation.
Step 2: Set Up the Breading Stations
In a shallow bowl, mix the all-purpose flour with garlic powder, smoked paprika, and a touch of kosher salt. In a separate bowl, beat the two eggs with a pinch of salt. These two stations will ensure your chicken pieces develop that irresistible crispy coating.
Step 3: Heat the Oil
Heat your pan over medium-high heat and pour in enough avocado oil to allow shallow frying. The avocado oil’s high smoke point is perfect for achieving that golden crust without burning, keeping the flavor clean and light.
Step 4: Bread and Fry the Chicken Cutlets
Using a fork or tongs, dip each chicken piece into the beaten egg, letting the excess drip off before dredging thoroughly in the seasoned flour mixture. Carefully place the coated cutlets into the hot oil, cooking each side for about 2 minutes until beautifully golden brown. Work in batches to avoid overcrowding, maintaining the oil temperature for even crispiness.
Step 5: Drain and Season
Once cooked, transfer the chicken cutlets to a cooling rack set over paper towels to drain any excess oil. Give them a gentle sprinkle of salt while hot to enhance the flavor even more. This simple step elevates the savoriness to perfection.
Step 6: Toast the Rolls and Assemble
Slice and toast the ciabatta rolls until crisp and golden. Mix the mayonnaise with freshly grated garlic for an aromatic spread. Smother this garlicky mayo onto each roll half, then layer arugula, juicy tomato slices, and two succulent chicken cutlets. Top with the remaining roll half, press gently, and your ultimate Crispy Chicken Cutlet Sandwich is ready to enjoy!
How to Serve Crispy Chicken Cutlet Sandwich Recipe
Garnishes
Adding garnishes like a few sprigs of fresh herbs such as basil or a sprinkle of cracked black pepper can enhance the sandwich’s freshness and presentation. Pickled onions or a drizzle of balsamic glaze also make excellent accompaniments that brighten each bite.
Side Dishes
This chicken sandwich pairs wonderfully with simple side dishes such as crispy kettle-cooked chips, a crisp garden salad, or even a cooling cucumber salad. These sides add balance without competing with the star of the show.
Creative Ways to Present
For a fun twist, try stacking the sandwich open-faced and topping with a fried egg for extra indulgence, or slice into smaller portions for a crowd-pleasing appetizer platter. Wrapping the sandwich in parchment paper and tying with twine makes it perfect for on-the-go picnics or lunches.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover chicken cutlets or sandwiches, store them separately in airtight containers in the refrigerator. This will keep the chicken from becoming soggy and preserve the bread’s texture for reheating.
Freezing
The cooked chicken cutlets freeze quite well if wrapped tightly in plastic wrap and placed in a freezer bag. When ready to enjoy, thaw overnight in the fridge before reheating. Avoid freezing the sandwiches assembled, as the bread and fresh toppings won’t hold up well.
Reheating
To reheat, place the chicken cutlets on a wire rack in a preheated 350°F oven until warmed through and the crust regains its crispness. Avoid microwaving if possible, as it will make them soggy. Toast the rolls fresh and add new toppings before serving for the best experience.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will give you juicier cutlets but may require a slightly longer cooking time. Just be sure to pound them evenly to ensure they cook through properly.
What can I substitute for avocado oil?
Vegetable oil, canola oil, or light olive oil are good alternatives that also have high smoke points suitable for frying the chicken cutlets.
How do I make the sandwich gluten-free?
You can swap the all-purpose flour for a gluten-free flour blend and choose gluten-free rolls to keep this recipe safe for gluten-sensitive eaters without sacrificing crispiness.
Is there a way to bake the cutlets instead of frying?
Yes, if you prefer baking, coat the cutlets as directed and place them on a baking sheet lined with parchment paper. Spray lightly with oil and bake at 425°F for about 18-20 minutes, flipping halfway, until golden and cooked through.
Can I add cheese to this sandwich?
Definitely! A slice of provolone, mozzarella, or even a sharp cheddar complements the crispy chicken wonderfully. Add it right after frying the cutlets to let it melt slightly under the toasted bun.
Final Thoughts
This Crispy Chicken Cutlet Sandwich Recipe is truly a celebration of textures and flavors that comes together effortlessly with simple yet thoughtful ingredients. Once you try it, you’ll find it hard to go back to ordinary sandwiches. So gather your ingredients, get cooking, and treat yourself to this crispy, juicy, garlic-infused delight that’s sure to become one of your all-time favorites!
Print
Crispy Chicken Cutlet Sandwich Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 sandwiches
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Crispy Chicken Cutlet Sandwich features perfectly pounded and seasoned chicken breasts, double-dredged in a seasoned flour and egg mixture, then pan-fried to golden perfection. Served on toasted ciabatta rolls with a flavorful garlic mayonnaise, fresh arugula, and juicy tomato slices, it’s a satisfying and delicious meal perfect for lunch or dinner.
Ingredients
Chicken Cutlets
- 2 chicken breasts (cut in half and pounded flat, about 8 pieces total)
- 1 teaspoon kosher salt (for seasoning chicken)
- 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 (for flour seasoning)
- 2 large eggs (beaten)
- ¼ teaspoon kosher salt (for eggs)
Sandwich Assembly
- 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)
Instructions
- Prepare the Chicken Cutlets: Cut the chicken breasts horizontally in half and pound each piece to about ½ inch thickness using a meat mallet. Then cut each piece in half again to get 8 pieces total. Season both sides of each chicken piece with kosher salt.
- Set Up Breading Stations: In a shallow bowl, combine the all-purpose flour, garlic powder, smoked paprika, and ½ teaspoon kosher salt. In a separate shallow bowl, beat the two eggs together with ¼ teaspoon kosher salt. Set both bowls aside.
- Heat Oil for Frying: Heat a medium-sized pan over medium-high heat and add ½ cup of avocado oil, ensuring the oil is hot enough for frying.
- Bread and Fry Chicken Cutlets: Using a fork, dunk each chicken piece first into the beaten eggs, ensuring it is fully coated, then dredge it in the seasoned flour mixture until completely covered. Carefully place each cutlet into the hot oil. Fry for about 2 minutes on each side or until both sides are golden brown. Fry the chicken in two batches to avoid overcrowding the pan.
- Drain and Season: Transfer cooked chicken cutlets to a cooling rack placed over a paper towel-lined plate to drain excess oil. Season with more kosher salt if desired while still warm.
- Toast Rolls and Prepare Garlic Mayo: Cut the ciabatta rolls in half and toast them until lightly browned. In a small bowl, mix the mayonnaise with the grated garlic to create garlic mayo. Spread the garlic mayo evenly on the toasted rolls.
- Assemble the Sandwiches: On the bottom halves of the rolls, layer the arugula, tomato slices, and two chicken cutlets each. Top with the other half of the ciabatta rolls to complete the sandwiches.
- Serve: Serve immediately with your favorite chips or a side salad for a delightful meal.
Notes
- You can substitute avocado oil with vegetable or canola oil if needed.
- Adjust seasoning in the flour and eggs to suit your taste.
- For extra crispiness, consider double dredging the chicken by dipping it again in egg and flour before frying.
- Make sure the oil is hot before frying to avoid soggy cutlets.
- Use fresh arugula and ripe tomatoes for the best flavor and texture.
- This sandwich pairs well with potato chips, coleslaw, or a light green salad.
