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
Scale
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.
