Chicken Cutlet Sandwich
A crispy, golden-brown chicken cutlet sandwich layered with juicy chicken, creamy homemade sauce, and tangy pickles on toasted bread—an easy, healthier homemade upgrade from takeout.
Equipment:
Equipment
- Skillet
- Baking sheet
- Parchment paper
- Meat mallet
- Mixing bowls
Ingredients
- 1 lb boneless skinless chicken breasts (sliced in half and pounded thin)
- Salt and pepper to taste
- ½ cup whole wheat or all-purpose flour
- 2 large eggs beaten
- 1 cup breadcrumbs use panko for extra crunch
- 1 tbsp olive oil
- 8 slices of bread toasted
- Pickles to taste
- For the Creamy Sauce:
- ½ cup mayonnaise
- 3 tbsp barbecue sauce
- 1 tbsp Dijon mustard
Instructions
- Prepare the Chicken:
- Slice each chicken breast in half lengthwise to create cutlets.
- Pound between parchment paper to an even thickness.
- Season both sides with salt and pepper.
- Bread the Chicken:
- Dredge each cutlet in flour, shake off excess.
- Dip into beaten eggs, let excess drip.
- Coat in breadcrumbs, pressing to adhere.
- Cook the Cutlets:
- Heat a skillet over medium heat and add olive oil.
- Sear cutlets 2–3 minutes per side until golden brown.
- Transfer to a parchment-lined baking sheet and bake at 400°F (200°C) for 12 minutes, or until internal temperature reaches 165°F.
- Make the Sauce:
- Mix mayonnaise, barbecue sauce, and Dijon mustard in a small bowl until smooth.
- Assemble the Sandwiches:
- Spread sauce on toasted bread.
- Add a cooked chicken cutlet and pickles.
- Top with another bread slice, slice in half, and serve.
Notes
Rest breaded chicken 5–10 minutes before cooking for better coating adherence.
Toasted bread adds structure and crunch.
Variations include adding cheese, using spicy mayo, or substituting with fish or tofu.