Summer Sandwich Round-Up: 5 Chicken Cutlet Sandwiches
Five seriously good summer sandwiches, plus one go-to crispy chicken cutlet recipe.
Crispy Chicken Cutlets
Ingredients
Crispy Chicken Cutlets
- 4 thin-sliced chicken breast cutlets (about 1 to 1 1/4 lb total) Kosher salt and black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tbsp water
- 1 cup panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- Neutral oil or olive oil, for shallow frying
Instructions
1. Pat the chicken dry and season both sides with kosher salt and black pepper.
2. Set up three shallow bowls: flour in the first; eggs whisked with the water in the second; panko and
Parmesan mixed together in the third.
3. Dredge each cutlet in flour, dip in egg, then press into the panko mixture until well coated.
4. Heat about 1/4 inch oil in a large skillet over medium to medium-high heat. Fry the cutlets in batches until deeply golden and cooked through, about 3-4 minutes per side, adjusting the heat as needed.
5. Transfer to a rack or paper towel-lined plate and season lightly with salt. Use warm in any of the sandwiches that follow.
Chicken Burrata Prosciutto Sandwich
Green onion garlic-Parmesan bread piled with crispy chicken, prosciutto, creamy burrata, arugula and balsamic glaze.
Green Onion Garlic Parm Butter
- 2 sticks butter, softened (salted or unsalted)
- 1 bunch green onions/scallions, finely sliced
- 2 garlic cloves, grated
- 1/2-3/4 cup finely grated Parmesan, plus more for topping
- Kosher salt and black pepper, to taste
For the Sandwich
- Ciabatta bread, split
- Green onion garlic-Parmesan butter
- Crispy chicken cutlets (base recipe)
- Prosciutto
- Burrata, torn
- Arugula
- Balsamic glaze
Instructions
1. Preheat the oven to 425°F. Mix the softened butter, green onions, garlic and Parmesan until well combined; season to taste.
2. Spread the butter liberally over the cut sides of the ciabatta. Sprinkle with more Parmesan and bake until browned and bubbly; broil briefly at the end if needed.
3. While the bread bakes, prepare the crispy chicken cutlets.
4. For extra flavor, brush or spoon a little melted green onion butter over the warm chicken and finish
with Parmesan.
5. Build the sandwich with crispy chicken cutlets, prosciutto, torn burrata and arugula. Finish with balsamic glaze and serve while the bread and chicken are still warm.
Chicken Caesar Ciabatta Sandwich
Basil roasted garlic bread + crispy chicken cutlets + Caesar salad + lots of grated Parmesan.
Basil Roasted Garlic Butter
- 1 1/2 sticks salted butter, softened
- 1/2 cup packed basil
- 1 head roasted garlic
- 1/2 cup finely grated Parmesan cheese, plus more for topping
- 1/4 tsp lemon zest
For the Sandwich
- Ciabatta, split
- Basil roasted garlic butter
- Crispy chicken cutlets (base recipe)
- Romaine lettuce, chopped or torn
- Caesar dressing
- Finely grated Parmesan, plus more for finishing
Instructions
1. Combine the softened butter, basil, roasted garlic, Parmesan and lemon zest in a food processor and blend until smooth.
2. Preheat the oven to 425°F. Spread the cut ciabatta liberally with the basil roasted garlic butter and sprinkle with more Parmesan.
3. Bake until golden around the edges, about 12-15 minutes. Broil briefly at the end if needed. 4. While the bread bakes, prepare the crispy chicken cutlets.
5. Toss the romaine with Caesar dressing and Parmesan.
6. Build the sandwich with crispy chicken cutlets, Caesar salad and plenty of extra grated Parmesan. Serve immediately.
Crispy Chili Crisp Chicken BLT
Sweet, sticky crispy chicken layered with smoky bacon, juicy marinated tomatoes, lettuce and creamy chili crisp aioli.
Sticky Chili Crisp Glaze
- 2 tbsp Fly By Jing Sweet & Spicy Chili Crisp
- 2 tbsp honey
- 2 tbsp soy sauce
- 2 tsp rice vinegar
- 2 tsp sesame oil
Chili Crisp Aioli
- 2 tbsp Kewpie mayonnaise
- 1/2-1 tbsp Fly By Jing Sweet & Spicy Chili Crisp
Sandwich
- 1 crispy panko chicken cutlet (base recipe)
- 2-3 slices thick-cut bacon, cooked
- 1 heirloom tomato, sliced
- Handful of lettuce
- Butter
- 2 slices sourdough bread
- Olive oil, kosher salt and black pepper, for the tomato
Instructions
1. Stir together the Kewpie mayonnaise and chili crisp for the aioli; set aside.
2. Season the tomato slices with olive oil, kosher salt and black pepper. Let marinate for about 10 minutes.
3. Whisk together the glaze ingredients and simmer for 1-2 minutes, until glossy and slightly thickened. Prepare the crispy chicken cutlet.
4. Butter both sides of the sourdough and toast until deeply golden.
5. Spread the toasted bread with chili crisp aioli. Spoon the warm glaze over the crispy chicken cutlet, then
layer with bacon, lettuce and marinated tomatoes.
Summer Tomato BLT
Basil roasted garlic bread + crispy chicken cutlets + bacon + greens + peak-summer tomatoes.
Basil Roasted Garlic Butter
- 1 1/2 sticks salted butter, softened
- 1/2 cup packed basil
- 1 head roasted garlic
- 1/2 cup finely grated Parmesan cheese, plus more for topping
- 1/4 tsp lemon zest
For the Sandwich
- Ciabatta bread, split
- Basil roasted garlic butter
- Crispy chicken cutlets (base recipe)
- Crispy bacon
- Thick slices of summer tomato
- Lettuce or Swiss chard
Microgreens or broccoli sprouts - Extra-virgin olive oil
- Fresh lemon juice
- Kosher salt and black pepper
Instructions
1. Combine the softened butter, basil, roasted garlic, Parmesan and lemon zest in a food processor and blend until smooth.
2. Preheat the oven to 425°F. Spread the butter liberally over the ciabatta, sprinkle with a little more Parmesan and bake until golden, about 12-15 minutes. Broil briefly at the end if needed.
3. While the bread bakes, prepare the crispy chicken cutlets and cook the bacon until crisp.
4. Marinate the tomato slices with a drizzle of olive oil, kosher salt and black pepper.
5. Lightly dress the lettuce/Swiss chard and microgreens with olive oil, a squeeze of lemon and a pinch of salt.
6. Build the sandwich with crispy chicken cutlet, bacon, dressed greens and marinated summer tomatoes. Serve immediately.
Chicken Cutlet Grinder Sandwich
A toasted sub layered with a hot crispy chicken cutlet and a tangy, crunchy Italian grinder chop.
Grinder Chop
- 1/2 head iceberg lettuce, chopped
- 1 head romaine, chopped
- 6-7 slices each mortadella, pepperoni, salami and provolone, chopped
- 1/2 red onion, chopped
- 1/2 cup pepperoncini, chopped
- 2/3 cup tomatoes, chopped
Dressing
- 1/2 cup favorite vinaigrette
- 2 tbsp mayonnaise
For the Sandwich
- Sub rolls
- Crispy chicken cutlets (base recipe)
- Grinder chop mixture
Instructions
1. Whisk together the vinaigrette and mayonnaise.
2. Combine the iceberg, romaine, mortadella, pepperoni, salami, provolone, red onion, pepperoncini and
tomatoes. Toss with enough dressing to coat well.
3. Split the sub rolls and toast until the edges are golden and the bread is warm.
4. Add a hot crispy chicken cutlet to each toasted roll and pile generously with the grinder chop mixture. 5. Serve right away while the chicken and bread are warm and the grinder mix is cold and crunchy.