Chicken Cutlet Sandwich

Name: Chicken Cutlet Sandwich
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
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

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

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

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

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

Fry chicken cutlets for 3 to 4 minutes per side until golden brown and internal temperature reaches 165 degrees F.
5

Top each cooked cutlet with 4 provolone cheese slices during the last minute of cooking to melt.
6

Spread 1/4 cup mayonnaise onto the cut sides of 4 halved ciabatta rolls.
7

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

Questions

Can I make Chicken Cutlet Sandwich dairy-free?

Yes. The dairy in this entry 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 this entry 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.

How long does Chicken Cutlet Sandwich keep?

Refrigerate leftovers within two hours and eat them 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.

Can I halve or double Chicken Cutlet Sandwich?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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