Chicken Cutlet Sandwich Recipe
This chicken cutlet sandwich recipe is a hearty handheld meal featuring a crisp crumb coating and juicy chicken inside. Tangy Dijon, creamy mayonnaise, Parmesan, ripe tomato, and lettuce create a savory, fresh taste.
Equipment
- Large skillet
- Cutting board
- Chef’s knife
- Shallow bowl
- Mixing bowl
- Measuring Cups
- Tongs
- Spatula
- Paper towels
- Small spoon
Ingredients
- 4 thin chicken breast cutlets about 1½–2 pounds total
- 1 large egg
- ½ cup dried breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup mayonnaise
- ⅓ cup Dijon mustard
- 4 hoagie buns split
- 2 tablespoons butter softened, for the buns
- 2 tablespoons butter for cooking
- 1 cup sliced tomatoes
- 1 cup crisp lettuce leaves
Instructions
Prepare the Chicken
- Place the chicken breasts on a cutting board. If the pieces are thick, gently pound them to an even thickness so they cook evenly. Pat the chicken dry with paper towels.
Prepare the Coating
- Place the breadcrumbs, Parmesan cheese, salt, and black pepper in a shallow bowl. In a separate bowl, beat the egg until smooth.
Coat the Chicken
- Dip each chicken cutlet into the beaten egg, making sure both sides are coated. Let the excess egg drip off, then press the chicken into the breadcrumb mixture. Turn and press again until both sides are evenly coated.
Mix the Sandwich Spread
- Add the mayonnaise and Dijon mustard to a small bowl. Stir until smooth and evenly combined. Set aside.
Cook the Chicken Cutlets
- Heat the butter in a large skillet over medium heat. Place the breaded chicken cutlets in the skillet without overcrowding the pan. Cook for about 4–5 minutes per side, depending on thickness, until the coating is golden brown and the thickest part of the chicken reaches 165°F.
Toast the Hoagie Buns
- Transfer the cooked chicken to a clean plate. Spread the softened butter over the cut sides of the hoagie buns. Place the buns cut-side down in the skillet and toast for 1–2 minutes until lightly golden.
Assemble the Sandwiches
- Spread the Dijon mayonnaise over the toasted buns. Place one warm chicken cutlet inside each bun. Add sliced tomatoes and crisp lettuce, then close the sandwiches.
Serve
- Serve the chicken cutlet sandwiches immediately while the chicken is warm and the coating is still crisp.
Notes
Cooking Note: The safest way to confirm doneness is to check the thickest section of the chicken using an instant-read thermometer. Since I have not personally tested this adapted version, check the chicken early and adjust the cooking time according to the thickness of your cutlets and the heat of your skillet.