This Chicken Cutlet Sandwich is crispy on the outside yet ultra-tender once you bite in! Fried chicken cutlets are nestled between soft, toasted ciabatta rolls with fresh arugula and juicy tomato slices. Serve it with your favorite chips or a light side salad for a satisfying meal.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dinner, Lunch, Main Course, Sandwich
Cuisine: American, Italian, Mediterranean
Keyword: 30 minute meal, chicken, chicken cutlet sandwich, dinner, easy dinner, family friendly, fathers day dinner, sandwich, weeknight dinner
Cut the chicken breast in half, horizontally. Pound out each chicken piece until about ½ inch with a meat mallet. Then cut in half so you get 8 pieces. Season with kosher salt on both sides.
In a shallow bowl, combine flour and seasonings together, set a side. In a separate shallow bowl, beat two eggs with kosher salt, set a side.
Heat a medium pan to medium-high heat. Add ½ cup of avocado oil.
Using a fork, grab the chicken pieces, drench in the eggs first, then into the flour mixture until fully covered. Now carefully place each cutlet into the heated oil in the pan. Cook for 2 minutes per side or until browned on both sides. This will cook in 2 batches.
Place the cooked chicken on cooling rack with a paper towel underneath to let any access oil to drip off, season with any additional salt if desired.
Cut the ciabatta rolls and toast. In a small bowl mix the mayonnaise with grated garlic and spread on toasted rolls. Add arugula, tomato slices and 2 pieces of chicken cutlets and top with the other half of ciabatta. Serve with your favorite chips or a side salad. Enjoy!