Feeling stuck in a dinner rut? Look no further! Our roundup of 20 Delicious Chicken Cutlet Sandwich Recipes for Every Occasion is here to save your mealtime with crispy, juicy, and utterly satisfying options. Whether you’re craving quick weeknight dinners, seasonal delights, or just some good old comfort food, we’ve got a sandwich that’ll hit the spot. Dive in and discover your next favorite meal!
Classic Chicken Cutlet Sandwich with Mayo and Lettuce
Yum, who doesn’t love a sandwich that’s crispy, creamy, and crunchy all at once? The Classic Chicken Cutlet Sandwich with Mayo and Lettuce is your ticket to a no-fuss, all-flavor meal that’ll have you doing a happy dance with every bite.
Ingredients
- 2 boneless, skinless chicken breasts (pound to 1/2-inch thickness for even cooking)
- 1 cup all-purpose flour (for that perfect crispy coating)
- 2 large eggs (whisked with a splash of water for easier dipping)
- 1 cup panko breadcrumbs (or regular breadcrumbs for a less crunchy option)
- 1/2 cup mayonnaise (or more if you’re a mayo fanatic)
- 4 leaves of lettuce (iceberg for crunch or romaine for a softer bite)
- 4 slices of your favorite bread (toasted to golden perfection)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground for the best flavor)
- 1/2 cup vegetable oil (or any neutral oil with a high smoke point)
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Dredge each chicken breast in flour, shaking off any excess.
- Dip the floured chicken into the whisked eggs, ensuring full coverage.
- Coat the chicken in panko breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
- Fry the chicken cutlets for 3-4 minutes per side, or until golden brown and cooked through.
- Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
- Toast the bread slices until golden and crisp.
- Spread mayonnaise on one side of each toasted bread slice.
- Place a lettuce leaf on the mayo-side of two bread slices.
- Top the lettuce with a chicken cutlet, then cover with the remaining bread slices, mayo-side down.
And there you have it—a sandwich that’s a symphony of textures and flavors. The crispy chicken paired with the creamy mayo and fresh lettuce is a match made in sandwich heaven. Serve it with a side of pickles or chips for that extra crunch factor.
Spicy Buffalo Chicken Cutlet Sandwich
Hold onto your taste buds, folks, because we’re about to dive into a sandwich that packs a punch so flavorful, it’ll have you doing a happy dance in your kitchen. This Spicy Buffalo Chicken Cutlet Sandwich is the love child of crispy, juicy, and downright delicious, with just the right amount of heat to keep things interesting.
Ingredients
- 2 boneless, skinless chicken breasts (pounded to 1/2 inch thickness for even cooking)
- 1 cup buttermilk (for tenderizing, or substitute with milk + 1 tbsp vinegar)
- 1 cup all-purpose flour (for that perfect crispy coating)
- 1 tsp garlic powder (because garlic makes everything better)
- 1 tsp paprika (for a smoky hint)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper (freshly ground is best)
- 1/2 cup hot sauce (Frank’s RedHot is a classic choice)
- 2 tbsp unsalted butter (melted, to mix with hot sauce)
- 4 brioche buns (toasted, because texture matters)
- 1/2 cup blue cheese dressing (or ranch, for the heat-averse)
- 1 cup shredded lettuce (for a crunchy contrast)
- 1/2 cup sliced celery (optional, for an extra crunch)
Instructions
- Marinate the chicken breasts in buttermilk for at least 30 minutes in the fridge. This step is crucial for tender, juicy chicken.
- In a shallow dish, mix flour, garlic powder, paprika, salt, and pepper. This is your crispy coating station.
- Remove chicken from buttermilk, letting excess drip off, then dredge in the flour mixture until fully coated. Shake off any excess for an even fry.
- Heat oil in a deep skillet to 375°F. Fry the chicken for 4-5 minutes per side until golden brown and cooked through. Tip: Use a thermometer to ensure the chicken reaches 165°F internally.
- While the chicken rests, mix hot sauce and melted butter in a bowl. Brush or dip the fried chicken in the sauce for that signature Buffalo kick.
- Toast the brioche buns lightly for about 1-2 minutes until golden. This adds a nice crunch and prevents sogginess.
- Assemble the sandwich: spread blue cheese dressing on the bottom bun, add the saucy chicken, top with shredded lettuce and sliced celery if using, and crown it with the top bun.
Every bite of this sandwich is a symphony of textures and flavors—crispy, juicy, spicy, and cool all at once. Serve it with extra celery sticks and a cold beer to turn up the fun at your next game night.
Parmesan Crusted Chicken Cutlet Sandwich
Alright, let’s dive into the world of crispy, cheesy goodness with a sandwich that’s about to rock your taste buds. Imagine biting into a golden, Parmesan-crusted chicken cutlet, nestled between two slices of your favorite bread, with flavors that dance in your mouth like it’s a party and everyone’s invited.
Ingredients
- 2 boneless, skinless chicken breasts (pounded to 1/2 inch thickness for even cooking)
- 1 cup grated Parmesan cheese (the real deal, not the shaky stuff)
- 1/2 cup all-purpose flour (for that perfect dredge)
- 2 eggs (beaten, because it’s glue for the good stuff)
- 1/2 cup breadcrumbs (Panko for extra crunch, or regular if that’s your jam)
- 1 tsp garlic powder (because garlic makes everything better)
- 1/2 tsp salt (adjust to taste, but don’t be shy)
- 1/4 tsp black pepper (freshly ground if you’re fancy)
- 2 tbsp olive oil (or any neutral oil, but olive adds flavor)
- 4 slices of your favorite bread (toasted, because texture matters)
- Lettuce and tomato (for that fresh crunch and juiciness)
Instructions
- Preheat your oven to 375°F (190°C) because we’re baking these bad boys to golden perfection.
- Set up your dredging station: three shallow bowls for flour, beaten eggs, and a mix of Parmesan, breadcrumbs, garlic powder, salt, and pepper.
- Dredge each chicken breast in flour, shaking off the excess like you’re dusting off drama.
- Dip the floured chicken into the eggs, letting any excess drip off like tears of joy.
- Coat the chicken in the Parmesan mixture, pressing gently to ensure every inch is covered in cheesy goodness.
- Heat olive oil in a skillet over medium-high heat until it shimmers like a disco ball.
- Cook the chicken for 3-4 minutes per side until the crust is golden and crispy, like a well-tanned beachgoer.
- Transfer the chicken to a baking sheet and bake for 10 minutes to ensure it’s cooked through without burning the crust.
- Let the chicken rest for 5 minutes before slicing, because patience is a virtue (and it keeps the juices in).
- Assemble your sandwich with the toasted bread, lettuce, tomato, and the star of the show—the Parmesan crusted chicken.
Bite into this masterpiece and experience the crunch of the Parmesan crust giving way to the juicy chicken, all harmonized by the fresh veggies and toasted bread. Serve it with a side of sweet potato fries or a crisp salad, and watch as it becomes the hero of your meal.
Honey Mustard Chicken Cutlet Sandwich
Craving something that’s a cross between a gourmet delight and a comfort food hug? This honey mustard chicken cutlet sandwich is your golden ticket to flavor town, with a crunch that’ll make your taste buds do a happy dance.
Ingredients
- 2 boneless, skinless chicken breasts (pound to 1/2-inch thickness for even cooking)
- 1/2 cup all-purpose flour (for that perfect crispy coat)
- 2 eggs (whisked, the glue for your crispy dreams)
- 1 cup panko breadcrumbs (or regular, but panko’s crunch is unmatched)
- 1/4 cup honey (the sweeter, the better)
- 2 tbsp Dijon mustard (for a tangy kick)
- 1 tbsp whole grain mustard (adds texture and depth)
- 4 slices of your favorite bread (toasted, because soggy bread is a no-go)
- 2 tbsp olive oil (or any neutral oil, for frying)
- Salt and pepper (adjust to taste, because you’re the boss here)
Instructions
- Season chicken breasts with salt and pepper on both sides.
- Dredge each breast in flour, shaking off excess. Tip: This helps the egg stick better.
- Dip floured chicken into whisked eggs, ensuring full coverage.
- Coat chicken in panko breadcrumbs, pressing gently to adhere. Tip: For extra crunch, double coat by repeating the egg and breadcrumb steps.
- Heat olive oil in a large skillet over medium-high heat (350°F if you’re using a thermometer).
- Fry chicken for 4-5 minutes per side, until golden brown and internal temperature reaches 165°F. Tip: Don’t overcrowd the pan to ensure even cooking.
- In a small bowl, mix honey, Dijon mustard, and whole grain mustard.
- Spread honey mustard mixture on toasted bread slices.
- Place crispy chicken cutlet between bread slices, cut in half if desired, and serve immediately.
The sandwich boasts a symphony of textures—crispy, juicy, and slightly chewy—with a flavor profile that’s sweet, tangy, and utterly addictive. Serve it with a side of pickles or a simple salad to cut through the richness, or go all out and add some bacon for that extra oomph.
BBQ Chicken Cutlet Sandwich with Coleslaw
Picture this: a sandwich so epic, it’ll make your taste buds throw a party. We’re talking about a BBQ Chicken Cutlet Sandwich with Coleslaw that’s crispy, juicy, and slathered in sauce that’s finger-lickin’ good.
Ingredients
- 2 boneless, skinless chicken breasts (pound to 1/2 inch thickness for even cooking)
- 1 cup all-purpose flour (for that perfect crispy coating)
- 1 tbsp smoked paprika (adds a smoky depth)
- 1 tsp garlic powder (because garlic makes everything better)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground for best flavor)
- 1 cup buttermilk (or sub with milk + 1 tbsp vinegar for tang)
- 1 cup BBQ sauce (homemade or store-bought, your call)
- 2 cups coleslaw mix (or shred your own cabbage and carrots)
- 1/4 cup mayonnaise (for creamy coleslaw dressing)
- 1 tbsp apple cider vinegar (adds a nice zing)
- 1 tsp sugar (balances the acidity)
- 4 brioche buns (toasted, because texture matters)
- 2 tbsp vegetable oil (or any neutral oil for frying)
Instructions
- In a shallow dish, whisk together flour, smoked paprika, garlic powder, salt, and pepper. Tip: This is your flavor base—don’t skimp!
- Pour buttermilk into another shallow dish. Dip each chicken breast in buttermilk, then dredge in the flour mixture, pressing to adhere. Tip: Let it sit for 5 mins for extra crispiness.
- Heat oil in a large skillet over medium-high heat until shimmering. Fry chicken for 4-5 mins per side until golden and internal temp reaches 165°F. Tip: Don’t overcrowd the pan—cook in batches if needed.
- While chicken rests, mix coleslaw mix, mayonnaise, vinegar, and sugar in a bowl. Taste and adjust seasoning. Tip: Let it sit for 10 mins to soften slightly.
- Spread BBQ sauce on the bottom bun, top with chicken, a heap of coleslaw, and the top bun. Press gently to marry the flavors.
Ready to dive in? The crunch of the chicken, the creaminess of the coleslaw, and the tangy BBQ sauce create a symphony in your mouth. Serve with extra napkins—this sandwich is gloriously messy!
Avocado and Bacon Chicken Cutlet Sandwich
Oh boy, are you in for a treat with this Avocado and Bacon Chicken Cutlet Sandwich that’s about to rock your taste buds like a foodie festival! It’s the kind of sandwich that makes you forget about your diet, at least until tomorrow.
Ingredients
- 2 boneless, skinless chicken breasts (pound to 1/2-inch thickness for even cooking)
- 1/2 cup all-purpose flour (for dredging, or gluten-free alternative)
- 2 eggs (whisked with a splash of water for egg wash)
- 1 cup panko breadcrumbs (for that perfect crunch)
- 4 slices thick-cut bacon (because everything’s better with bacon)
- 1 ripe avocado (sliced, because it’s not just for toast anymore)
- 2 tbsp mayonnaise (or sub with Greek yogurt for a lighter option)
- 1 tbsp lemon juice (freshly squeezed, to keep the avocado happy and green)
- 4 slices sourdough bread (toasted, for that irresistible crunch)
- Salt and pepper (adjust to taste, but don’t be shy)
- 2 tbsp olive oil (or any neutral oil, for frying)
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Dredge each chicken breast in flour, shaking off the excess.
- Dip the floured chicken into the egg wash, then coat with panko breadcrumbs, pressing gently to adhere.
- Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Fry the chicken cutlets for 3-4 minutes per side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure even cooking.
- While the chicken cooks, fry the bacon in a separate pan until crispy, about 4 minutes per side. Drain on paper towels.
- In a small bowl, mix mayonnaise with lemon juice for a quick spread. Tip: This adds a zesty kick that cuts through the richness.
- Toast the sourdough bread slices until golden and crisp.
- Assemble the sandwich: spread the lemon mayo on the toast, layer with the crispy chicken, bacon, and avocado slices. Tip: Add a sprinkle of salt on the avocado to enhance its flavor.
Bite into this masterpiece and revel in the crunch of the panko, the creaminess of the avocado, and the smoky bacon that ties it all together. Serve it with a side of sweet potato fries or a crisp salad for the ultimate meal that screams ‘weekend vibes’ any day of the week.
Garlic Herb Chicken Cutlet Sandwich
Zesty and zippy, this Garlic Herb Chicken Cutlet Sandwich is the hero your lunchbox deserves, packing a punch of flavor that’ll make your taste buds do a happy dance. Perfect for those days when you crave something gourmet but are too lazy to put on pants.
Ingredients
- 2 boneless, skinless chicken breasts (pounded to 1/2 inch thickness for even cooking)
- 1/2 cup all-purpose flour (for that crispy coating we all crave)
- 2 eggs (beaten, because it’s glue for the crispy magic)
- 1 cup panko breadcrumbs (or regular, but panko is the crunch king)
- 2 tbsp garlic powder (because more is more)
- 1 tbsp dried oregano (or fresh if you’re feeling fancy)
- 1/2 tsp salt (adjust to taste, but don’t be shy)
- 1/4 tsp black pepper (freshly ground if you’ve got it)
- 4 tbsp olive oil (or any neutral oil, but olive brings the flavor)
- 4 slices of your favorite bread (toasted, because soggy bread is a crime)
- 1/2 cup mayonnaise (or aioli for extra garlicky goodness)
- Lettuce and tomato slices (for that fresh crunch)
Instructions
- Preheat your skillet over medium heat and add olive oil, letting it get hot but not smoking (about 350°F if you’re checking).
- Mix flour, garlic powder, oregano, salt, and pepper in a shallow dish. This is your flavor station.
- Dip each chicken breast first in flour (shake off excess), then eggs, then panko, ensuring full coverage for maximum crunch.
- Carefully place chicken in the skillet. Cook for 4-5 minutes per side until golden brown and internal temp reaches 165°F.
- Remove chicken and let it rest on a wire rack for 2 minutes (keeps it crispy, not soggy).
- Toast your bread slices lightly, because nobody likes a limp sandwich.
- Spread mayonnaise on one side of each bread slice. Layer lettuce, tomato, and the star of the show—your crispy chicken.
- Top with the second bread slice, press gently, and slice diagonally because it tastes better that way (science says so).
Kick back and savor the symphony of textures—crispy, juicy, fresh—all harmonizing in your mouth. Serve with a side of pickles or a cold brew to elevate this sandwich from great to ‘can I marry this?’ levels of delicious.
Chicken Cutlet Sandwich with Pepper Jack Cheese
Unbelievably, the Chicken Cutlet Sandwich with Pepper Jack Cheese is here to save your lunch game from the mundane. Packed with crunch, spice, and everything nice, this sandwich is a flavor explosion waiting to happen.
Ingredients
- 2 boneless, skinless chicken breasts (pounded to 1/2 inch thickness for even cooking)
- 1 cup all-purpose flour (for that perfect crispy coating)
- 2 eggs (beaten, because it’s all about the glue)
- 1 cup panko breadcrumbs (or regular, but panko brings the crunch)
- 1/2 tsp garlic powder (because garlic makes everything better)
- 1/2 tsp paprika (for a smoky whisper)
- Salt and pepper (adjust to taste, but don’t be shy)
- 4 slices Pepper Jack cheese (melty, spicy perfection)
- 2 tbsp vegetable oil (or any neutral oil, for frying)
- 4 brioche buns (toasted, because texture matters)
- Lettuce and tomato (for a fresh crunch)
- Mayonnaise (optional, but highly recommended)
Instructions
- Season chicken breasts with salt, pepper, garlic powder, and paprika. Let them sit for 5 minutes to absorb the flavors.
- Set up a breading station: flour in one bowl, beaten eggs in another, and panko mixed with a pinch of salt in a third.
- Dredge each chicken breast in flour, shaking off excess. Dip in egg, then coat with panko, pressing lightly to adhere.
- Heat oil in a large skillet over medium-high heat until shimmering. Fry chicken for 3-4 minutes per side, until golden and internal temperature reaches 165°F.
- Place a slice of Pepper Jack cheese on each cutlet in the last minute of cooking, cover skillet to melt.
- Toast brioche buns lightly for about 1 minute, until golden.
- Spread mayonnaise on the bottom bun, layer with lettuce, tomato, and the cheesy chicken cutlet. Top with the other bun half.
Outrageously crunchy on the outside, juicy on the inside, and with that Pepper Jack kick, this sandwich is a weekday hero. Serve it with a side of sweet potato fries for a meal that’ll have you doing a happy dance.
Teriyaki Chicken Cutlet Sandwich
Alright, let’s dive into the delicious world of the Teriyaki Chicken Cutlet Sandwich, a dish that’s as fun to make as it is to eat. Imagine biting into a crispy, juicy chicken cutlet slathered in sweet and savory teriyaki sauce, all hugged by a soft bun – it’s basically a flavor party in your mouth!
Ingredients
- 1 lb chicken breast, pounded to 1/2 inch thickness (for even cooking)
- 1 cup all-purpose flour (for that perfect crispy coating)
- 2 eggs, beaten (the glue for your flour and panko)
- 1 cup panko breadcrumbs (extra crunch, please!)
- 1/2 cup teriyaki sauce (homemade or store-bought, no judgment here)
- 4 brioche buns (because soft and buttery is the way to go)
- 2 tbsp vegetable oil (or any neutral oil for frying)
- 1 tbsp butter (for toasting the buns, because why not?)
- Lettuce and sliced tomatoes (for a fresh crunch)
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Dredge each chicken breast in flour, shaking off any excess.
- Dip the floured chicken into the beaten eggs, ensuring it’s fully coated.
- Coat the chicken in panko breadcrumbs, pressing lightly to adhere.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
- Fry the chicken cutlets for 3-4 minutes per side, or until golden brown and cooked through.
- Transfer the chicken to a wire rack to drain any excess oil.
- Brush both sides of the chicken with teriyaki sauce while still warm.
- In the same skillet, melt butter over medium heat and toast the brioche buns until golden.
- Assemble the sandwich: lettuce and tomato on the bottom bun, teriyaki chicken on top, and the top bun to finish.
Heavenly is the first word that comes to mind when you take that first bite. The contrast between the crispy chicken and the soft bun, with the teriyaki sauce adding a sweet and savory punch, is nothing short of magical. Serve it with a side of pickled veggies or a simple salad to cut through the richness, and you’ve got yourself a meal that’ll have everyone asking for seconds.
Chicken Cutlet Sandwich with Sriracha Mayo
Dive into the crunchiest, most flavor-packed adventure of your lunchtime life with this Chicken Cutlet Sandwich slathered in Sriracha Mayo. It’s the kind of sandwich that makes you forget about your diet, your meetings, and possibly your name for a hot second.
Ingredients
- 2 boneless, skinless chicken breasts (pound to 1/2 inch thickness for even cooking)
- 1 cup all-purpose flour (for that perfect crispy coat)
- 2 large eggs (beaten, because it’s glue for the good stuff)
- 1 cup panko breadcrumbs (or regular, but panko is the crunch king)
- 1/2 cup mayonnaise (the creamier, the better)
- 1 tbsp Sriracha (adjust to taste, unless you’re a heat seeker)
- 4 slices of your favorite bread (toasted, because soggy bread is a crime)
- 1/2 tsp salt (because flavor)
- 1/4 tsp black pepper (freshly ground if you’re fancy)
- Vegetable oil for frying (or any neutral oil that won’t judge your life choices)
Instructions
- Season chicken breasts with salt and pepper on both sides. This is your flavor foundation—don’t skip it.
- Set up a breading station: flour in one bowl, beaten eggs in another, and panko in a third. This is your crunch assembly line.
- Dredge each chicken breast in flour, shaking off excess. Dip into eggs, then coat with panko, pressing gently to adhere. The triple threat for maximum crunch.
- Heat 1/2 inch of oil in a large skillet over medium-high heat until it reaches 350°F. A candy thermometer is your best friend here.
- Fry chicken cutlets for 3-4 minutes per side, until golden brown and cooked through. No peeking—let them get that perfect color.
- Transfer to a wire rack to drain. This keeps them crispy, unlike a paper towel that steams them into sadness.
- Mix mayonnaise and Sriracha in a small bowl. Taste and adjust heat level—because you’re the boss of your sandwich.
- Spread Sriracha mayo on both slices of toasted bread. Layer with the crispy chicken cutlet. This is where the magic happens.
Every bite of this sandwich is a symphony of textures—crispy, creamy, and downright addictive. Serve it with a side of pickles or potato chips for that extra crunch factor, or be a rebel and eat it straight up, no sides, no regrets.
Chicken Cutlet Sandwich with Pesto and Mozzarella
Mmm, who knew a sandwich could be this exciting? The Chicken Cutlet Sandwich with Pesto and Mozzarella is here to prove that lunch doesn’t have to be boring. Packed with crispy, juicy chicken, creamy mozzarella, and a vibrant pesto, it’s a flavor explosion that’ll make your taste buds dance.
Ingredients
- 2 boneless, skinless chicken breasts (pounded to 1/2 inch thickness for even cooking)
- 1 cup breadcrumbs (panko for extra crunch)
- 1/2 cup grated Parmesan cheese (the real deal, please)
- 1/2 cup all-purpose flour (for that perfect dredge)
- 2 eggs (beaten, because it’s glue for the breadcrumbs)
- 1/2 cup pesto (homemade or store-bought, no judgment here)
- 4 slices mozzarella cheese (because more cheese is always better)
- 4 ciabatta rolls (toasted, for that irresistible crunch)
- 1/4 cup vegetable oil (or any neutral oil for frying)
- Salt and pepper (adjust to taste, but don’t be shy)
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Set up a breading station: one bowl with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan.
- Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat with breadcrumb mixture. Press lightly to adhere.
- Heat oil in a large skillet over medium-high heat until shimmering (about 350°F).
- Fry the chicken until golden brown and crispy, about 4 minutes per side. Drain on paper towels.
- Spread pesto on the bottom half of each ciabatta roll, top with a chicken cutlet, then a slice of mozzarella.
- Broil the sandwiches for 2-3 minutes until the cheese is melted and bubbly.
- Top with the other half of the roll and press down slightly. Serve immediately.
Whoa, that first bite is a revelation—crispy, cheesy, and herby all at once. Try serving it with a side of sweet potato fries for a meal that’s downright addictive.
Chicken Cutlet Sandwich with Chipotle Mayo
Get ready to meet your new lunchtime obsession: a crispy, juicy chicken cutlet sandwich slathered with smoky chipotle mayo that’ll make your taste buds do a happy dance. Perfect for those days when you crave something indulgent yet effortless, this sandwich is a game-changer.
Ingredients
- 1 lb chicken breast, pounded to 1/2 inch thickness (for even cooking)
- 1 cup all-purpose flour (for that perfect crust)
- 2 eggs, beaten (the glue for your breading)
- 1 cup panko breadcrumbs (extra crunch, please)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (because flavor matters)
- 1/2 cup mayonnaise (the creamy base)
- 2 tbsp chipotle in adobo, minced (for a smoky kick)
- 1 tbsp lime juice (a zesty twist)
- 4 brioche buns, toasted (butter makes it better)
- 2 tbsp vegetable oil (or any neutral oil)
Instructions
- Preheat your oven to 200°F to keep cooked cutlets warm.
- Season chicken with salt and pepper. Dredge in flour, shaking off excess.
- Dip floured chicken into beaten eggs, then coat with panko, pressing gently to adhere.
- Heat oil in a large skillet over medium-high heat until shimmering. Cook chicken for 3-4 minutes per side until golden and crispy. Transfer to oven to keep warm.
- In a small bowl, mix mayonnaise, chipotle in adobo, and lime juice for the chipotle mayo.
- Spread a generous amount of chipotle mayo on both sides of the toasted buns.
- Place a chicken cutlet on the bottom bun, then top with the other half. Serve immediately.
That first bite? A symphony of textures—crispy, creamy, and oh-so-satisfying. Try serving it with a side of sweet potato fries for the ultimate comfort meal.
Chicken Cutlet Sandwich with Guacamole
Mmm, who knew a sandwich could pack such a punch? This Chicken Cutlet Sandwich with Guacamole is the hero your lunchbox deserves, combining crispy, juicy chicken with the creamy dreaminess of homemade guac. It’s a flavor fiesta between two slices of bread!
Ingredients
- 2 boneless, skinless chicken breasts (pound to 1/2 inch thickness for even cooking)
- 1 cup all-purpose flour (for that perfect crispy coating)
- 2 eggs (whisked with a splash of water for easier dipping)
- 1 cup panko breadcrumbs (or regular breadcrumbs for a less crunchy option)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground is best)
- 1/2 cup vegetable oil (or any neutral oil with a high smoke point)
- 2 ripe avocados (the star of your guacamole)
- 1 small lime (juiced, about 2 tbsp)
- 1/4 cup finely chopped red onion (for a bit of crunch and zing)
- 1 small tomato, diced (seeds removed for less moisture)
- 2 tbsp chopped cilantro (or parsley if you’re not a cilantro fan)
- 1/2 tsp salt (adjust to taste)
- 4 slices of your favorite bread (toasted for extra crunch)
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Dredge each chicken breast in flour, shaking off any excess.
- Dip the floured chicken into the whisked eggs, ensuring full coverage.
- Coat the chicken in panko breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (use a thermometer for accuracy).
- Fry the chicken cutlets for 3-4 minutes per side, or until golden brown and cooked through.
- Remove the chicken from the skillet and let it drain on a paper towel-lined plate.
- In a medium bowl, mash the avocados with lime juice until smooth but still slightly chunky.
- Stir in the red onion, tomato, cilantro, and salt until well combined.
- Toast the bread slices until golden and crispy.
- Assemble the sandwiches by placing a chicken cutlet on a slice of bread, topping with a generous amount of guacamole, and finishing with another slice of bread.
Unbelievably good, this sandwich offers a delightful contrast between the crispy chicken and the smooth, flavorful guacamole. Serve it with a side of sweet potato fries or a crisp salad for a meal that’s sure to impress. Or, why not cut it into fun shapes for a kid-friendly version that’s as playful as it is delicious?
Chicken Cutlet Sandwich with Ranch Dressing
Today’s the day we ditch the boring lunch routine and dive into something that’ll make your taste buds do a happy dance. Think crispy, juicy, and downright delicious—yes, we’re talking about a Chicken Cutlet Sandwich with Ranch Dressing that’s anything but ordinary.
Ingredients
- 2 boneless, skinless chicken breasts (pound to 1/2-inch thickness for even cooking)
- 1 cup all-purpose flour (for that perfect crispy coating)
- 2 eggs (whisked with a splash of water for easier dipping)
- 1 cup panko breadcrumbs (or regular breadcrumbs for a less crunchy option)
- 1/2 cup mayonnaise (the creamier, the better)
- 1/4 cup buttermilk (or milk with a squeeze of lemon as a quick substitute)
- 1 tbsp dried dill (fresh works too, but double the amount)
- 1 tsp garlic powder (because everything’s better with garlic)
- 1/2 tsp onion powder (for that extra flavor kick)
- Salt and pepper (adjust to taste, but don’t be shy)
- 4 brioche buns (toasted, because soggy buns are a no-go)
- 2 tbsp vegetable oil (or any neutral oil for frying)
- Lettuce and tomato slices (for that fresh crunch)
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Set up a breading station: one bowl with flour, one with whisked eggs, and one with panko breadcrumbs mixed with garlic powder and onion powder.
- Dredge each chicken breast in flour, shaking off excess, then dip in egg, and finally coat with the panko mixture. Press gently to adhere.
- Heat oil in a large skillet over medium-high heat until shimmering (about 350°F).
- Fry the chicken cutlets for 3-4 minutes per side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure even cooking.
- Transfer to a paper towel-lined plate to drain any excess oil.
- In a small bowl, whisk together mayonnaise, buttermilk, and dried dill to make the ranch dressing. Season with salt and pepper to taste.
- Toast the brioche buns lightly for that perfect crunch.
- Assemble the sandwiches: spread ranch dressing on both sides of the bun, add a chicken cutlet, then top with lettuce and tomato.
Zesty, crispy, and packed with flavor, this sandwich is a game-changer. Serve it with a side of sweet potato fries or a crisp salad to round out the meal. And remember, the messier it gets, the better it tastes—so dive in with both hands!
Chicken Cutlet Sandwich with Caramelized Onions
Picture this: a crispy, golden chicken cutlet meets sweet, sticky caramelized onions, all hugged by a soft bun. It’s not just a sandwich; it’s a love story between crunch and sweetness that’ll have you writing home about it.
Ingredients
- 2 boneless, skinless chicken breasts (pounded to 1/2 inch thickness for even cooking)
- 1 cup all-purpose flour (for that perfect crispy coating)
- 2 eggs (beaten, because every hero needs a sidekick)
- 1 cup breadcrumbs (Italian-seasoned for extra flair, or plain if you’re feeling classic)
- 1/2 tsp salt (adjust to taste, but don’t be shy)
- 1/4 tsp black pepper (freshly ground is always a win)
- 2 tbsp olive oil (or any neutral oil, but olive adds a nice flavor)
- 2 large onions, thinly sliced (the sweeter, the better for caramelizing)
- 1 tbsp butter (because butter makes everything better)
- 1 tsp sugar (to help those onions caramelize like a dream)
- 4 brioche buns (or any soft bun, but brioche is the MVP here)
Instructions
- Season chicken breasts with salt and pepper on both sides.
- Dredge each chicken breast in flour, shaking off excess, then dip in beaten eggs, and finally coat with breadcrumbs. Press lightly to ensure breadcrumbs stick.
- Heat olive oil in a large skillet over medium-high heat (350°F if you’re using a thermometer). Cook chicken for 4-5 minutes per side until golden brown and crispy. Tip: Don’t overcrowd the pan; cook in batches if necessary.
- Remove chicken and set aside on a wire rack to keep it crispy.
- In the same skillet, melt butter over medium heat. Add onions and sugar, stirring occasionally. Cook for 15-20 minutes until onions are deeply golden and caramelized. Tip: Lower the heat if onions are browning too quickly.
- Toast brioche buns lightly for extra texture and flavor.
- Assemble sandwiches: place a chicken cutlet on the bottom bun, top with a generous amount of caramelized onions, and crown with the top bun.
Let’s talk about that first bite: the crunch of the chicken, the melt-in-your-mouth onions, and the soft bun creating a symphony of textures. Serve it with a side of pickles or a simple salad to cut through the richness, and watch it disappear before your eyes.
Chicken Cutlet Sandwich with Swiss Cheese and Mushrooms
Just when you thought the humble chicken sandwich couldn’t get any more luxurious, here comes a version that’s dressed to impress with Swiss cheese and mushrooms. It’s the kind of sandwich that makes you forget about your diet, at least until tomorrow.
Ingredients
- 2 boneless, skinless chicken breasts (pounded to 1/2 inch thickness for even cooking)
- 1 cup all-purpose flour (for a lighter coating, you can mix with panko breadcrumbs)
- 2 eggs (whisked with a splash of water for easier dipping)
- 1 cup breadcrumbs (Italian seasoned adds extra flavor)
- 4 slices Swiss cheese (because more cheese is always better)
- 1 cup sliced mushrooms (white or cremini for a deeper flavor)
- 2 tbsp olive oil (or any neutral oil for frying)
- 1 tbsp butter (because butter makes everything better)
- Salt and pepper (adjust to taste, but don’t be shy)
- 4 brioche buns (toasted for that perfect crunch)
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Dredge each chicken breast in flour, shaking off any excess.
- Dip the floured chicken into the whisked eggs, ensuring full coverage.
- Coat the chicken in breadcrumbs, pressing gently to adhere.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through.
- Remove chicken from skillet and set aside on a paper towel-lined plate.
- In the same skillet, melt butter over medium heat and add mushrooms. Cook until golden and tender, about 5 minutes.
- Place a slice of Swiss cheese on each chicken cutlet and cover the skillet for 1-2 minutes to melt the cheese.
- Toast the brioche buns lightly for extra crunch.
- Assemble the sandwiches by placing a cheese-covered chicken cutlet on the bottom bun, topping with mushrooms, and finishing with the top bun.
Unbelievably juicy chicken meets the earthy depth of mushrooms and the creamy melt of Swiss cheese in every bite. Serve this sandwich with a side of sweet potato fries or a crisp salad to cut through the richness.
Chicken Cutlet Sandwich with Jalapenos and Cheddar
Today’s the day we ditch the dull and dive into a dish that’s all about bold flavors and crunch that’ll make your taste buds do a happy dance. Imagine biting into a crispy, juicy chicken cutlet, its golden crust giving way to tender meat, all hugged by a soft bun, with the spicy kick of jalapenos and the creamy melt of cheddar cheese. It’s not just a sandwich; it’s a flavor explosion waiting to happen in your mouth.
Ingredients
- 2 boneless, skinless chicken breasts (pounded to 1/2 inch thickness for even cooking)
- 1 cup all-purpose flour (for that perfect crispy coating)
- 2 eggs, beaten (the glue for your breadcrumb armor)
- 1 cup breadcrumbs (panko works wonders for extra crunch)
- 1/2 tsp salt (because seasoning is key)
- 1/4 tsp black pepper (a little spice never hurt anybody)
- 4 slices cheddar cheese (the meltier, the better)
- 8 slices jalapeno (adjust based on your heat tolerance)
- 2 tbsp vegetable oil (or any neutral oil for frying)
- 2 soft buns (to hold all that goodness together)
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Dredge each chicken breast in flour, shaking off any excess.
- Dip the floured chicken into the beaten eggs, ensuring full coverage.
- Coat the chicken in breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a pan over medium-high heat until shimmering (about 350°F).
- Fry the chicken for 3-4 minutes per side, or until golden brown and cooked through.
- Place a slice of cheddar cheese on each chicken cutlet in the last minute of cooking to melt.
- Toast the buns lightly for extra texture and flavor.
- Assemble the sandwich by placing the cheesy chicken on the bottom bun, topping with jalapenos, and crowning with the top bun.
Every bite of this sandwich is a symphony of textures and flavors—crispy, juicy, spicy, and creamy all at once. Serve it with a side of cool ranch or extra jalapenos for those who dare to turn up the heat. Either way, it’s a sandwich that promises to be anything but ordinary.
Chicken Cutlet Sandwich with Tomato and Basil
Venture into the realm of sandwich perfection with this Chicken Cutlet Sandwich that’s a crispy, juicy, and herby delight. It’s the kind of meal that makes you want to write home about—or at least post a very enthusiastic Instagram story.
Ingredients
- 2 boneless, skinless chicken breasts (pounded to 1/2 inch thickness for even cooking)
- 1 cup all-purpose flour (for that golden crust)
- 2 large eggs (beaten, they’re the glue for the breadcrumbs)
- 1 cup breadcrumbs (Italian-seasoned for extra flair, or plain works too)
- 1/2 cup vegetable oil (or any neutral oil, enough to shallow fry)
- 4 slices of tomato (because freshness is key)
- 4 fresh basil leaves (for that pop of color and aroma)
- 4 slices of your favorite bread (toasted, because no one likes a soggy sandwich)
- Salt and pepper (adjust to taste, but don’t be shy)
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Dredge each chicken breast in flour, shaking off any excess.
- Dip the floured chicken into the beaten eggs, ensuring full coverage.
- Coat the chicken in breadcrumbs, pressing gently to adhere. Tip: For extra crunch, double dip in egg and breadcrumbs.
- Heat oil in a large skillet over medium heat until it shimmers (about 350°F).
- Fry the chicken cutlets for 3-4 minutes per side, or until golden brown and cooked through. Tip: Don’t overcrowd the pan to ensure even cooking.
- Transfer to a paper towel-lined plate to drain any excess oil.
- Layer the toasted bread with tomato slices, basil leaves, and the crispy chicken cutlet. Tip: A smear of mayo or pesto can elevate this sandwich to new heights.
Absolutely irresistible, this sandwich boasts a crispy exterior giving way to tender chicken, with the tomato and basil adding a fresh contrast. Serve it with a side of sweet potato fries or a crisp salad for a meal that’s as balanced as it is delicious.
Chicken Cutlet Sandwich with Blue Cheese and Buffalo Sauce
Ever had one of those days where you’re craving something spicy, cheesy, and downright delicious? Well, buckle up, buttercup, because this Chicken Cutlet Sandwich with Blue Cheese and Buffalo Sauce is about to rock your world—and your taste buds.
Ingredients
- 2 boneless, skinless chicken breasts (pounded to 1/2 inch thickness for even cooking)
- 1 cup all-purpose flour (for that perfect crispy coating)
- 2 eggs (beaten, because it’s glue for the flour)
- 1 cup panko breadcrumbs (or regular, but panko is crunchier)
- 1/2 cup blue cheese crumbles (the stinkier, the better, in our opinion)
- 1/4 cup buffalo sauce (adjust to taste, but why hold back?)
- 2 tbsp unsalted butter (melted, for mixing with buffalo sauce)
- 4 brioche buns (toasted, because nobody likes a soggy bottom)
- 1/2 cup mayonnaise (for a creamy counter to the heat)
- 1 tbsp vegetable oil (or any neutral oil, for frying)
- Salt and pepper to taste (because seasoning is key)
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Dredge each chicken breast in flour, shaking off any excess.
- Dip the floured chicken into the beaten eggs, then coat with panko breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Fry the chicken cutlets for 3-4 minutes per side, or until golden brown and cooked through.
- While the chicken cooks, mix the melted butter with buffalo sauce in a small bowl.
- Toast the brioche buns lightly in a toaster or on a skillet for about 1 minute.
- Spread mayonnaise on the bottom half of each bun, then top with a chicken cutlet.
- Drizzle the buffalo sauce mixture over the chicken, then sprinkle with blue cheese crumbles.
- Cap with the top half of the bun and serve immediately.
Forget boring lunches; this sandwich is a flavor explosion with the perfect crunch from the chicken, a kick from the buffalo sauce, and a creamy, tangy finish from the blue cheese. Serve it with extra napkins and a side of celery sticks to cool down the heat—or don’t, we’re not judging.
Chicken Cutlet Sandwich with Pickles and Special Sauce
Mmm, imagine biting into a crispy, juicy chicken cutlet nestled between soft buns, with pickles adding a tangy crunch and a special sauce that’s the stuff of dreams. This sandwich isn’t just food; it’s a hug for your taste buds, promising to turn your mundane lunch into a midday celebration.
Ingredients
- 2 boneless, skinless chicken breasts (pounded to 1/2 inch thickness for even cooking)
- 1 cup all-purpose flour (for that perfect crispy coating)
- 2 eggs (beaten, because it’s the glue that holds the crunch)
- 1 cup panko breadcrumbs (or regular breadcrumbs, but panko is crunchier)
- 1/2 cup mayonnaise (the base of our special sauce)
- 2 tbsp ketchup (for a sweet and tangy kick)
- 1 tbsp pickle juice (secret ingredient alert!)
- 4 burger buns (toasted, because no one likes a soggy bun)
- 8 pickle slices (the more, the merrier)
- Salt and pepper (adjust to taste, but don’t be shy)
- Vegetable oil for frying (or any neutral oil with a high smoke point)
Instructions
- Season the chicken breasts with salt and pepper on both sides. This is your flavor foundation.
- Dredge each chicken breast in flour, shaking off the excess. This ensures the egg sticks.
- Dip the floured chicken into the beaten eggs, letting any excess drip off. Egg wash is your friend.
- Coat the chicken in panko breadcrumbs, pressing gently to adhere. The more crumbs, the crunchier the cutlet.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F. A candy thermometer is your best bet for accuracy.
- Fry the chicken cutlets for 3-4 minutes per side, or until golden brown and cooked through. No peeking—let them get crispy.
- Remove the chicken and let it drain on a wire rack. This keeps the bottom from getting soggy.
- In a small bowl, mix mayonnaise, ketchup, and pickle juice to make the special sauce. Taste and adjust—this is your masterpiece.
- Toast the burger buns lightly. A little crunch goes a long way.
- Assemble the sandwich: sauce on both buns, chicken cutlet, then pickles. The order matters for maximum flavor.
Get ready for a sandwich that’s a symphony of textures—crispy, juicy, and tangy all at once. Serve it with extra napkins and a side of ‘wow’ faces from anyone lucky enough to get a bite.
Conclusion
Craving something delicious? This roundup of 20 chicken cutlet sandwich recipes offers a flavor for every occasion, from quick weeknight dinners to festive gatherings. We hope these ideas inspire your next meal. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.