Chicken cutlet sandwich. These easy chicken cutlet sandwiches are delicious and economical. You can put any sandwich toppings on these tender and crisp cutlets, such as sliced avocado or guacamole. Alex's Chicken Cutlet Sandwich: what other sandwiches only wish they were!

Our chicken cutlet sandwich is one of the greatest sandwiches I have ever tasted. Made with a simple, yet delicious sauce, lettuce, mayo, and chicken. Parmesan Chicken Cutlets from Delish.com are crispy-crunchy on the outside and tender-juicy on the inside—the best of You can eat these cutlets on their own, like we do often, and be extremely happy. you can have Chicken cutlet sandwich using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients of Chicken cutlet sandwich

You need of Sandwich.
It's 1 cup of canola oil.
You need 8 of thin slices prosciutto.
It's 1 bunch of sage leaves, 16-24 stemmed.
Prepare 3 of eggs beaten.
Prepare 4 cup of plain breadcrumbs.
You need 1 lb of chicken breast.
It's 1 of Kosher salt.
Prepare 1 tbsp of dried oregano.
You need 2 of romaine hearts cut into .5 inch rounds.
Prepare 1/4 cup of grated Parmesan cheese.
It's 4 large of crusty seeded rolls.
You need of Sauce.
You need 1/2 cup of mayonaisse.
Prepare 1/4 cup of red wine vinegar.

Chicken cutlets topped with canned tomatoes, garlic, mozzarella and parmesan cheese! Use chicken cutlets for this recipe because they cook faster than chicken breasts. This Philly-Style Chicken Cutlet Sandwich is a dressed-up version of the classic with a panko-crusted chicken breast and sweet-spicy Peppadew mayo. Deconstructed Chicken Salad Sandwich Healthy Back To School Lunch Idea Fast.

Chicken cutlet sandwich instructions

Heat half cup oil in a skillet on low heat. Add prosciutto to oil 1-2 mins until crispy. Remove and drain. Add the sage and cook 1 min. Remove and drain. Salt lightly..
In a small bowl whisk together the mayo and vinegar. Set aside..
Butterfly the chicken breasts and then cut in half to create four sandwich breasts. Pound thin. Sprinkle with salt and oregano. Dip in egg then breadcrumbs..
Add the remaining oil to the skillet and increase heat to medium. Add chicken to oil. Cook about 3-5 mins until edges are golden brown. Flip and cook another 3-5 mins. Remove from oil and check fore doneness. If not done add to warm oven until done..
Add cheese to top of chicken. Prepare the sandwich. Add mayo mix to bread, chicken with cheese, sage, prosciutto and lettuce..

Everyone has a favorite chicken sandwich. Mine is an Italian-American favorite -- breaded Dredge in the bread crumbs, ensuring that the entire cutlet is evenly coated. This quick and easy oil and vinegar chicken cutlet sandwich is simple yet flavorful. It'll be a new family favorite and a crowd-pleaser at any lunch party! Most good chicken sandwiches are at least a little bit crispy, but this one takes that texture to the next level by transforming the chicken breasts into the crispiest cutlets you've ever tasted.