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chicken cutlet sandwich cut in half with a hand holding it.
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5 from 1 vote

Chicken Cutlet Sandwich With BBQ Sauce

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 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Sandwich
Cuisine: American
Diet: Halal
Skill Level: Intermediate
Servings: 4 people
Author: Rena Awada

Ingredients

  • 1 pound 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 1 pound boneless skinless chicken breast 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 kosher salt and pepper on both sides, then dredge into the 1/2 cup whole wheat flour.
  • Dip them into beaten 2 large eggs, allowing the excess to drip back; dredge into the 1 cup breadcrumbs, making sure the cutlets are evenly coated on all sides.
  • Preheat a large non-stick pan over medium heat and drizzle with the 1 tablespoon olive 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.
    Chicken cooking in a skillet.
  • Meanwhile, in a small bowl, whisk the 1/2 cup mayonnaise, 3 tablespoons barbecue sauce and 1 tablespoon Dijon mustard.
  • Assemble the sandwiches by spreading some sauce on the 8 slices of your favorite bread toast, top with pickles and cutlets.
    Assembling a sandwich with chicken and pickles.

Notes

  • Pound the chicken to an even thickness for even cooking.
  • Toast the bread before assembling for the best texture.
  • Use a thermometer and cook the chicken to 165°F.
  • Let the chicken rest for a few minutes before assembling.
  • Store the chicken, sauce, and bread separately for the best leftovers.
  • Add cheese during the last few minutes of cooking if desired.

Nutrition

Serving: 1sandwich | Calories: 675kcal | Carbohydrates: 54g | Protein: 38g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 177mg | Sodium: 896mg | Potassium: 659mg | Fiber: 5g | Sugar: 9g | Vitamin A: 222IU | Vitamin C: 2mg | Calcium: 131mg | Iron: 4mg