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Chicken Cutlet Sandwich

Crispy breaded chicken cutlets layered on toasted ciabatta with melted provolone, roasted red peppers, and fresh arugula. A spread of mayonnaise completes this satisfying classic.

35 minMediumServes 4680 cal/serving

Italian-AmericanLunchStovetopHigh ProteinNut-FreeShellfish-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 2 lbs boneless skinless chicken cutlets, pounded thin
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian seasoned breadcrumbs
  • 1/4 cup olive oil
  • 4 ciabatta rolls, halved
  • 4 provolone cheese slices
  • 1 cup jarred roasted red peppers, sliced
  • 2 cups fresh baby arugula
  • 1/4 cup mayonnaise

Instructions

  1. 1

    Set up three shallow bowls with 1/2 cup all-purpose flour, 2 beaten large eggs, and 1 cup Italian seasoned breadcrumbs.

  2. 2

    Dredge each piece of 2 lbs pounded thin boneless skinless chicken cutlets in flour, dip into egg, and press into breadcrumbs to coat evenly.

  3. 3

    Heat 1/4 cup olive oil in a large skillet over medium-high heat until shimmering.

  4. 4

    Fry chicken cutlets for 3 to 4 minutes per side until golden brown and internal temperature reaches 165 degrees F.

  5. 5

    Top each cooked cutlet with 4 provolone cheese slices during the last minute of cooking to melt.

  6. 6

    Spread 1/4 cup mayonnaise onto the cut sides of 4 halved ciabatta rolls.

  7. 7

    Assemble sandwiches with melted cheese cutlets, 1 cup sliced jarred roasted red peppers, and 2 cups fresh baby arugula.

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Questions

What internal temperature should Chicken Cutlet Sandwich reach?

For Chicken Cutlet Sandwich, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

Can I use chicken thighs instead of chicken breasts in Chicken Cutlet Sandwich?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken Cutlet Sandwich uses 2 lbs boneless skinless chicken cutlets, pounded thin.

Can I make Chicken Cutlet Sandwich dairy-free?

Yes. The dairy in Chicken Cutlet Sandwich is 4 provolone cheese slices. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Chicken Cutlet Sandwich gluten-free?

Yes. The gluten in Chicken Cutlet Sandwich is 1/2 cup all-purpose flour, 1 cup Italian seasoned breadcrumbs, 4 ciabatta rolls, halved. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

Does Chicken Cutlet Sandwich contain eggs?

Yes: 2 large eggs, beaten and 1/4 cup mayonnaise. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I freeze Chicken Cutlet Sandwich?

It is not a good candidate. Refrigerate what is left of Chicken Cutlet Sandwich within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Serve it with

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