Description
A delicious Crispy Chicken Cutlet Sandwich featuring tender, pounded chicken breasts coated in seasoned flour and fried to golden perfection, served on toasted ciabatta rolls with garlic mayo, fresh arugula, and ripe tomato slices. Perfectly crunchy on the outside and juicy on the inside, this sandwich is ideal for a satisfying lunch or casual dinner.
Ingredients
Scale
Chicken Cutlets
- 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
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 the Chicken Cutlets: Cut the chicken breast in half horizontally. Pound each piece to about ½ inch thickness using a meat mallet. Cut each piece in half again to yield 8 pieces total. Season both sides of the chicken pieces evenly with kosher salt.
- Prepare Breading Mixtures: In a shallow bowl, combine the all-purpose flour, garlic powder, smoked paprika, and ½ teaspoon kosher salt. In a separate shallow bowl, beat the eggs with ¼ teaspoon kosher salt until fully combined.
- Heat the Oil: Preheat a medium pan over medium-high heat and add ½ cup of avocado oil for frying the chicken cutlets.
- Bread and Fry the Chicken: Using a fork, dip each chicken piece first into the beaten eggs, then coat thoroughly in the seasoned flour mixture. Carefully place the breaded cutlets into the hot oil in batches. Fry each side for about 2 minutes or until golden brown and cooked through.
- Drain Excess Oil: Transfer the cooked chicken cutlets onto a cooling rack placed over a paper towel to allow excess oil to drip off. Season with additional salt if desired while still hot.
- Toast the Rolls and Prepare Garlic Mayo: Cut the ciabatta rolls in half and toast them until light golden brown. In a small bowl, mix the mayonnaise with the grated garlic until well combined.
- Assemble the Sandwiches: Spread the garlic mayonnaise on each toasted ciabatta roll half. Layer the bottom half with arugula, tomato slices, and two crispy chicken cutlets. Top with the other half of the roll.
- Serve: Serve the sandwiches immediately with your favorite chips or a side salad for a complete and satisfying meal. Enjoy!
Notes
- Be sure not to overcrowd the pan when frying; cook the chicken in batches for best results.
- Use a meat mallet to ensure even thickness for uniform cooking.
- Adjust garlic mayo quantity to taste for extra flavor.
- The sandwich pairs well with kettle-cooked chips, sweet potato fries, or a fresh green salad.
- Leftover chicken cutlets can be stored in the refrigerator for up to 3 days and reheated in a skillet for crispiness.
