Chicken Cutlet Sandwich

5 from 1 vote

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 is assembled with creamy barbecue sauce, toasted bread, and pickles.

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Sandwich

Cuisine: American

Servings: people

Author: Rena

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

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 crisp.

Nutrition