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This delicious Chicken Cutlet Sandwich is bursting with the most wonderful flavor! Breaded, then seared and baked chicken with a perfectly crunchy crust and juicy, tender center are assembled with creamy barbecue sauce, toasted bread, and pickles.
Other tasty chicken recipes that I think you guys will love are my chicken tinga recipe and my chicken al pastor recipe which are both served with white rice.
My homemade chicken cutlet sandwich will satisfy all your chicken sandwich needs and they are way tastier than takeout! 😎 To achieve chicken that is crispy on the outside and tender and juicy on the inside, you’ll first dredge the cutlets into flour, then dip them into beaten eggs and last into breadcrumbs. Sear them in a pan on all sides, then finish by baking them to golden brown perfection. You will come back and thank me!
Once the chicken cutlets are cooked, you’ll assemble the sandwiches with creamy barbecue sauce and pickles on your favorite toasted bread. Another great chicken sandwich you may like is my grilled chicken sandwich or you may also like my chopped Italian sandwich or my air fryer grilled cheese sandwich.
Highlights
- Inspired by takeout, but so much tastier!
- Perfectly crispy and juicy chicken.
- Irresistible sauce that takes this sandwich to the next level.
- Great for lunch or dinner. The whole family will gobble this up!
Ingredients needed
- Chicken: I sliced boneless skinless breasts in half to make cutlets, and lightly pounded them to even thickness.
- Salt & pepper: To season the chicken.
- Flour: Dredge the chicken in whole wheat flour or all-purpose flour.
- Eggs: Dipping the chicken into beaten eggs will help the breadcrumbs adhere to the chicken better.
- Breadcrumbs: For a crispy outer layer on the chicken.
- Olive oil: For cooking the chicken.
- Toasted bread: Use any favorite bread for making your sandwich.
- Sauce: My tasty homemade sauce includes a mix of mayonnaise, barbecue sauce, and dijon mustard.
- Pickles: a must unless you hate it 😅
How to make it
- Prep the meat: Cut the chicken breasts in half and lightly pound with a mallet to reach to an even thickness. This will also tenderize the meat.
- Season and dredge in flour: Season the chicken cutlets with salt and pepper on both sides, then dredge into the flour.
- Dip into eggs, and then into breadcrumbs: Dip them into beaten eggs, allowing the excess to drip back; dredge into the breadcrumbs, making sure the cutlets are evenly coated on all sides.
- Heat skillet: Preheat a large non-stick pan over medium heat and drizzle with the oil.
- Heat oven: Preheat the oven to 400ºF and line a sheet pan with parchment paper.
- Cook the chicken: Cook the cutlets, in batches, in the pan until just golden; transfer to the prepared sheet pan and bake for 12 minutes, or until the internal temp reaches 165ºF.
- Make the sauce: Meanwhile, in a small bowl, whisk the mayo, barbecue sauce and dijon.
- Assemble: Prepare the sandwiches by spreading some sauce on toast, top with pickles and cutlets.
My Pro Tip
Recipe Tips
- Even thickness: It’s best to pound the chicken to even thickness so all of the cutlets cook at the same rate.
- Chicken temperature: To ensure the chicken is fully cooked, check it with an instant read thermometer. It should read 165ºF.
- Serving: Potato chips or a simple side salad pair perfectly with these sandwiches!
Frequently asked questions
These chicken cutlet sandwiches pair well with a variety of sides! They’re great with a light salad, soup, fries, or chips.
A chicken breast is the whole breast, while the cutlet is a thin slice of the breast. In this recipe, I sliced the chicken breasts in half lengthwise to get two thin slices, then used a mallet to pound it to even thickness.
The thinner pieces of chicken cook more quickly than full-sized breasts and work well for searing or breading and frying for chicken marsala, chicken schnitzel, chicken Parmesan or chicken sandwiches.
Variations
There are lots of ways to make these sandwiches your own from changing up the sauce or the bread! Here are some options:
- Italian: Give these an Italian flavor by adding Italian seasoning, and mozzarella cheese and using marinara instead of the sauce.
- Bread: Use any favorite bread from ciabatta rolls to regular sandwich bread.
- Cheese: This recipe doesn’t call for cheese but it would be delicious to add melty cheddar cheese or pepper jack cheese to the sandwiches.
- Sauce: Feel free to use any sauce you like best. My In-N-Out sauce recipe would be delicious too! 😍
Storage recommendations
It’s best to store the components of the sandwich separately. If you have leftover chicken patties, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or an air fryer until warm and crispy.
More sandwich recipes to try
- Chopped Italian Sandwich
- Chicken Avocado Ranch Burrito Sandwich
- Grilled Chicken Sandwich
- Grilled Chicken Gyro Sandwich
- Chicken Caesar Wrap
- Chicken Salad Sandwich
- Avocado Egg Salad Sandwich
Thanks for stopping by! If you make this dish or any of my other recipes, I would really appreciate you taking the time to comment and rate it. I hope you enjoy it as much as I did.
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Chicken Cutlet Sandwich
Ingredients
- 1 lb boneless skinless chicken breast
- kosher salt and pepper, to taste
- 1/2 cup whole wheat flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- 8 slices of your favorite bread, toasted
- 1/2 cup mayonnaise
- 3 tablespoons barbecue sauce
- 1 tablespoon Dijon mustard
- pickles, to taste
Instructions
- Cut the chicken breasts in half and lightly pound with a mallet to reach to an even thickness. This will also tenderize the meat.
- Season the chicken cutlets with salt and pepper on both sides, then dredge into the flour.
- Dip them into beaten eggs, allowing the excess to drip back; dredge into the breadcrumbs, making sure the cutlets are evenly coated on all sides.
- Preheat a large non-stick pan over medium heat and drizzle with the oil.
- Preheat the oven to 400ºF and line a sheet pan with parchment paper.
- Cook the cutlets, in batches, in the pan until just golden; transfer to the prepared sheet pan and bake for 12 minutes, or until the internal temp reaches 165ºF.
- Meanwhile, in a small bowl, whisk the mayo, barbecue sauce and dijon.
- Assemble the sandwiches by spreading some sauce on toast, top with pickles and cutlets.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Juicy and Delish. Everyone loved it.
Perfect. So glad.
Use panko instead of bread crumbs. Or a mixture of breadcrumbs and panko. Just to give it a little crunch. Or if you want a slightly different flavor grind up some wheat germ and throw that in the mixture.
Hi. Thanks for the feedback. Sounds great. Love it. Why not.