An Italian style chicken cutlet sandwich that is packed with all the flavors you love.
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This Italian style chicken cutlet sandwich is layered with crispy breaded chicken onto a crusty ciabatta loaf and topped with a simple arugula salad, parmesan cheese shavings and roasted red peppers. These classic flavors make a delicious sandwich that’s perfect for family dinners or gatherings. Another favorite sandwich that’s perfect for family gatherings or parties is this Gluten-Free Italian Sandwich/Sub. You can make it using regular or gluten-free bread.
Ingredients
Chicken Breast – You will slice them thin, 2-3 slices per chicken breast. You may be able to find them already sliced thin at the supermarket
Italian Style Breadcrumbs – Use your favorite brand of breadcrumbs or use gluten-free breadcrumbs
Parmesan Cheese – You will need grated and parmesan cheese shavings
Salt – Fine sea salt or table salt
Black Pepper – Fresh ground black pepper if you have a peppermill
Egg – You will use 1 large egg
Water – Two tablespoons of water to thin out the egg
Olive Oil – Use a light olive oil or neutral oil for frying the cutlets
Bread – A ciabatta loaf is ideal. If you are gluten-free this gluten-free artisan bread is a great option. You can find it in some supermarkets.
Arugula – Baby arugula works well here, it’s less bitter
Balsamic Vinegar – Use your favorite brand
Roasted Red Peppers – Make sure they do not have vinegar in the ingredients.
Instructions
Place one chicken breast onto a cutting board and slice it horizontally into two to three thin slices. Depending on how thick the chicken breast is. Add the slices to a plate and repeat with the other chicken breasts.
Once all chicken breasts are sliced, place each slice between two pieces of plastic wrap and pound them thin. Set them aside.
In a large shallow bowl add 1 1/8 cup of Italian style breadcrumbs, 4 tbsp of grated parmesan cheese, 1 1/2 tsp of salt, 1/2 tsp of black pepper. Mix well.
In a separate large shallow bowl add the large egg and 2 tbsp of water. Mix until combined.
Place one thinly sliced chicken breast into the egg mixture coating both sides. Remove it from the egg mixture and let the excess drip off back onto the plate.
Place the egg coated chicken breast into the breadcrumb mixture and coat both sides.
Once the chicken breast is coated place it onto a clean plate and repeat the process until all the chicken breasts are coated.
Heat a large 10-inch skillet and add 1/4 cup of extra virgin olive oil. Swirl it around until the bottom of the skillet is evenly coated. Let the oil warm up until it starts to shimmer.
Gently place 2 – 3 chicken cutlets into the skillet (do not crowd them into the pan) and sauté until both sides are lightly browned and the chicken is cooked through. Remove the cooked chicken as needed to a plate lined with paper towels or a cooling rack placed over a baking sheet.
Continue to fry all the chicken cutlets adding more oil to the bottom of the pan if needed.
In a medium size bowl add the 2 cups of baby arugula, 2 tbsp of extra virgin olive oil, 1 tsp of balsamic vinegar, and 1 pinch of sea salt. Mix to combine, then set aside.
Assemble The Sandwich
Slice a loaf of ciabatta bread in half to build the sandwich.
Place the chicken cutlets onto one side of the bread, then top the cutlets with the roasted red peppers, 1/2 cup of shaved parmesan cheese, and the arugula salad.
Press the top side of the sandwich to close it, then cut the sandwich into thick vertical slices for easy serving.
Italian Style Chicken Cutlet Sandwich (Crispy & Flavor Packed)
Ingredients
Make the Chicken Cutlets
- 1 lb Chicken Breasts Sliced into thin slices
- 1 1/8 cup Breadcrumbs Italian Style, reg or gluten-free
- 4 Tbsp Parmesan Cheese Grated
- 1 1/2 tsp Sea Salt use a fine salt
- 1/2 tsp Black Pepper
- 1 Egg, large
- 2 Tbsp Water
- 1/4 cup Extra Virgin Olive Oil
Arugula Salad
- 2 cup Arugula Use Baby Arugula
- 2 Tbsp Extra Virgin Olive Oil
- 1 tsp Balsamic Vinegar
- 1 pinch Sea Salt
- 1/2 cup Parmesan Cheese Shavings
- 1/2 cup Roasted Red Pepper Store bought or Homemade
- 1 Ciabatta Loaf Or Gluten-Free Loaf
Instructions
- Place one chicken breast onto a cutting board and slice horizontally into two to three thin slices. depending on how thick the chicken breast is. Add the slices to a plate and repeat with the other chicken breasts.
- Once all chicken breasts are sliced, place each slice between two pieces of plastic wrap and pound them thin. Set them aside.
- In a large shallow bowl add 1 1/8 cup of Italian style breadcrumbs, 4 tbsp of the grated parmesan cheese, 1 1/2 tsp of salt, 1/2 tsp of black pepper. Mix well.
- In a separate large shallow bowl add the large egg and 2 tbsp of water. Mix until combined.
- Place one thinly sliced chicken breast into the egg mixture coating both sides. Remove it from the egg mixture and let the excess drip off back onto the plate.
- Place the egg coated chicken breast into the breadcrumb mixture and coat both sides.
- Once the chicken breast is coated place it onto a clean plate and repeat the process until all the chicken breasts are coated.
- Heat a large 10-inch skillet and add 1/4 cup of extra virgin olive oil. Swirl it around until the bottom of the skillet is evenly coated. Let the oil warm up until it starts to shimmer.
- Gently place 2 – 3 chicken cutlets into the skillet (do not crowd them into the pan) and sauté until both sides are lightly browned and the chicken is cooked through. Remove the cooked chicken as needed to a plate lined with paper towels or a cooling rack placed over a baking sheet.
- Continue to fry all the chicken cutlets adding more oil to the bottom of the pan if needed.
- In a medium size bowl add the 2 cups of baby arugula, 2 tbsp of extra virgin olive oil, 1 tsp of balsamic vinegar, and 1 pinch of sea salt. Mix to combine, then set aside.
- Slice a loaf of ciabatta bread in half to build the sandwich.
- Place the chicken cutlets onto one side of the bread, then top the cutlets with the 1/2 cup of shaved parmesan cheese, the arugula salad, and the roasted red peppers.
- Press the top side of the sandwich to close it, then cut the sandwich into thick vertical slices for easy serving.
