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A slice of chicken cutlet sandwich next to other slices.

Italian Style Chicken Cutlet Sandwich (Crispy & Flavor Packed)

Stillwood Kitchen
A delicious Italian style sandwich that's perfect for watching the big game or family get togethers.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Dinner, Lunch
Cuisine Italian
Servings 8
Calories 390 kcal

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.

Notes

I like to use the Greenlite Gluten-Free Artisan bread for this and gluten-free breadcrumbs.

Nutrition

Serving: 1gCalories: 390kcalCarbohydrates: 38gProtein: 23gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 63mgSodium: 1163mgPotassium: 289mgFiber: 2gSugar: 1gVitamin A: 280IUVitamin C: 5mgCalcium: 150mgIron: 1mg
Keyword chicken cutlets, chicken recipe, gluten-free sandwich, sandwich
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