Dinner

Crispy Chicken Cutlet Sandwich Recipe

ByJake Silas October 23, 2025October 23, 2025

Introduction

This Crispy Chicken Cutlet Sandwich is a delicious and satisfying meal, combining tender, flavorful chicken with fresh arugula and juicy tomato slices. The crunchy coating and garlicky mayo make this sandwich an irresistible choice for lunch or dinner.

A sandwich cut diagonally in half sits on a white plate with a dark rim, placed on a white marbled surface. The sandwich has four layers: the bottom and top layers are light cream-colored, soft bread with visible air holes and a slightly crusty texture. In between, there are two thick, light beige grilled chicken breast pieces with a slightly browned edge. Below the chicken, there is a bright red tomato slice and a dark green leafy vegetable. In the background, some additional green leaves and golden-brown fried items are visible, giving the plate a fresh and crispy look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts (cut in half and pounded flat)
1 teaspoon kosher salt
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
2 large eggs (beaten)
¼ teaspoon kosher salt
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

Step 1: Cut the chicken breasts in half horizontally. Pound each piece until about ½ inch thick using a meat mallet. Then cut each piece in half again to make 8 cutlets. Season both sides with kosher salt.
Step 2: In a shallow bowl, combine the flour, garlic powder, smoked paprika, and ½ teaspoon kosher salt. In a separate shallow bowl, beat the eggs with ¼ teaspoon kosher salt.
Step 3: Heat a medium pan over medium-high heat and add ½ cup of avocado oil.
Step 4: Dip each chicken cutlet first into the beaten eggs, then dredge it in the seasoned flour until fully coated. Carefully place the cutlets in the heated oil and cook for about 2 minutes per side, until golden brown. Cook in two batches if needed.
Step 5: Remove the cooked cutlets and place them on a cooling rack lined with paper towels to drain excess oil. Season with additional salt if desired.
Step 6: Toast the ciabatta rolls. In a small bowl, mix the mayonnaise with the grated garlic. Spread the garlic mayo on the toasted rolls.
Step 7: Assemble the sandwiches by layering arugula, tomato slices, and two chicken cutlets on the bottom half of each roll. Top with the other half of the roll and serve immediately with chips or a side salad.

Tips & Variations

For extra flavor, marinate the chicken in buttermilk for 30 minutes before coating.
Swap arugula for lettuce or baby spinach if preferred.
Add sliced pickles or cheese for a different twist.
Use olive oil or vegetable oil instead of avocado oil if needed.

Storage

Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to retain crispiness. The assembled sandwich is best eaten fresh, as the bread can get soggy if stored.