Description

This Crispy Chicken Cutlet Sandwich recipe features tender, juicy chicken breasts pounded thin, seasoned, and coated in a crispy seasoned flour crust before being pan-fried to golden perfection. Served on toasted ciabatta rolls slathered with garlic mayonnaise, topped with fresh arugula and ripe tomato slices, it’s a satisfying and flavorful sandwich perfect for lunch or a casual dinner.

Ingredients

Scale

Chicken Cutlets

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

Sandwich Assembly

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

Prepare Chicken Cutlets: Cut the chicken breasts in half horizontally, then pound each piece to about ½ inch thickness using a meat mallet. Cut each pounded piece in half to yield 8 cutlets. Season both sides of the cutlets with kosher salt.
Prepare Breading Stations: 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 until well combined.
Heat Oil: Heat a medium skillet or pan over medium-high heat and add ½ cup of avocado oil.
Bread and Fry Chicken: Using a fork, dip each chicken cutlet first into the beaten eggs, then dredge thoroughly in the seasoned flour mixture to fully coat. Place the coated cutlets carefully into the hot oil. Cook for approximately 2 minutes per side, or until golden brown and cooked through. Cook in two batches to avoid overcrowding.
Drain and Season: Transfer the cooked cutlets to a cooling rack set over paper towels to drain excess oil. Season with additional salt if desired.
Toast Bread and Prepare Garlic Mayonnaise: Cut the ciabatta rolls in half and toast them until lightly browned. In a small bowl, mix the mayonnaise with the grated garlic to create garlic mayo spread.
Assemble Sandwiches: Spread garlic mayonnaise on each toasted ciabatta half. Layer with arugula, tomato slices, and two chicken cutlets per sandwich. Top with the remaining ciabatta halves. Serve immediately with your favorite chips or a side salad. Enjoy!

Notes

Ensure the chicken cutlets are pounded evenly to cook uniformly.
Using avocado oil provides a higher smoke point for frying and healthy fats.
For extra crispiness, you can double dredge the chicken by dipping in egg and flour twice.
Feel free to swap arugula for lettuce or spinach if preferred.
Adjust garlic mayo amount to taste or use aioli for a richer flavor.
Make sure the oil is hot enough before frying to avoid greasy cutlets.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Sandwich
Method: Frying
Cuisine: American

Keywords: crispy chicken cutlet sandwich, fried chicken sandwich, garlic mayo chicken sandwich, pan-fried chicken cutlet, ciabatta sandwich