Chicken Cutlet Sandwich
This chicken cutlet sandwich is easy to make and so good you’ll crave it again and again. Choose your preferred method: skillet, oven or microwave Add the salt, garlic powder, onion powder and black pepper to a small bowl, stir to combine.
- 6-8 Bacon Slices (cooked crispy)
- 1 teaspoon Salt â we used kosher salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- 1 pound Chicken Breast Cutlets (about ¼ - ½ inch thick (4 thin pieces or 2 breasts, cut in half and pounded thin))
- ½ cup All Purpose Flour
- 1 cup Plain Breadcrumbs
- 1-2 Large Eggs
- Canola Oil (enough to cover the bottom of a large skillet by a ½ inch (or use your favorite oil that has a high smoke point))
- 4 Ciabatta Rolls
- 4 Lettuce Leaves
- 8 Tomato Slices (about 2 medium tomatoes)
- 1 Small Avocado (sliced thin, 8 thin slices)
- ½ Small Onion (sliced thin)
- 2 tablespoons Mayonnaise (about ½ tablespoon per sandwich â or to taste)
- Cook the bacon until crispy. Choose your preferred method: skillet, oven or microwave
- Add the salt, garlic powder, onion powder and black pepper to a small bowl, stir to combine.
- Sprinkle the chicken cutlets on both sides with about half of the seasoning mix. Reserve the remaining seasoning mix for the breadcrumbs.
- Use a large baking sheet (or a couple of plates) add the flour to one side and the breadcrumbs to the other. Season the breadcrumbs with the remaining seasoning mix. Combine well using a fork.
- Crack an egg or two (depending on its size) into a medium bowl, scramble well using a fork or small whisk.
- Working with one piece at a time, lightly coat both sides with the flour. Shake off the excess.
- Dip the chicken cutlet in the egg mixture; make sure it is evenly moist.
- Place the chicken in the breadcrumbs, apply an even coating and gently shake off the excess.
- Place the breaded chicken on a clean pan or plate and repeat with the remaining pieces.
- Preheat the oven to warm, or its lowest setting (170°F -200°F)
- Cover the bottom of a large, deep skillet with about a ½ an inch of oil. Heat the oil over medium-high. When the oil is hot, but not smoking, add about half the chicken cutlets to the skillet (depending on their size) do not overcrowd the pan, fry in batches.
- Fry the chicken for about 1½ - 2 minutes per side, or until theyâre golden brown and cooked through. Make sure the internal temperature is at least 165°F.
- Remove the chicken from the skillet and place them on a baking sheet lined with a cooling rack. Keep warm in the oven. Repeat with the remaining pieces.
- Remove the chicken cutlets from the oven and cut each piece roughly the size of the ciabatta bread. Divide the chicken evenly and stack it on the bottom half of the rolls, you should get about 2 pieces per sandwich. Top with 3-4 bacon slices, a lettuce leaf, one or two tomato slices, about three thin slices of avocado and a couple of onion slices. Spread a generous helping of the mayonnaise on the top bun and cover the sandwiches. Secure with a couple of toothpicks and cut the sandwiches in half if desired.
Sprinkle the chicken cutlets on both sides with about half of the seasoning mix. Reserve the remaining seasoning mix for the breadcrumbs.
Use a large baking sheet (or a couple of plates) add the flour to one side and the breadcrumbs to the other. Season the breadcrumbs with the remaining seasoning mix.
Crack an egg or two (depending on its size) into a medium bowl, scramble well using a fork or small whisk. Working with one piece at a time, lightly coat both sides with the flour.
Dip the chicken cutlet in the egg mixture; make sure it is evenly moist. Place the chicken in the breadcrumbs, apply an even coating and gently shake off the excess.
Place the breaded chicken on a clean pan or plate and repeat with the remaining pieces. Preheat the oven to warm, or its lowest setting (170°F -200°F) Cover the bottom of a large, deep skillet with about a ½ an inch of oil. When the oil is hot, but not smoking, add about half the chicken cutlets to the skillet (depending on their size) do not overcrowd the pan, fry in batches.
Fry the chicken for about 1½ - 2 minutes per side, or until they’re golden brown and cooked through. Make sure the internal temperature is at least 165°F. Remove the chicken from the skillet and place them on a baking sheet lined with a cooling rack.
Remove the chicken cutlets from the oven and cut each piece roughly the size of the ciabatta bread. Divide the chicken evenly and stack it on the bottom half of the rolls, you should get about 2 pieces per sandwich.
Top with 3-4 bacon slices, a lettuce leaf, one or two tomato slices, about three thin slices of avocado and a couple of onion slices. Spread a generous helping of the mayonnaise on the top bun and cover the sandwiches.
Secure with a couple of toothpicks and cut the sandwiches in half if desired.