This chicken cutlet sandwich recipe was inspired by my favorite sandwich from Se-Port Deli in NY. It starts with crispy yet moist breaded chicken cutlets on garlic bread. The sandwich is then topped with melted mozzarella cheese, bacon, coleslaw, and thousand island dressing. It is a hearty sandwich, but the coleslaw ensures it does not feel too heavy. All the flavor and texture combination in this sandwich is simply incredible!

Ingredients

1.5 lbs Thin sliced chicken breast
1/2 cup Flour
2 Eggs
1 cup Panko breadcrumbs
1.5 cups Shredded mozzarella cheese
6 Bacon slices
1 cup Oil for frying
1 tsp Cumin
2 tbsp Garlic powder
2 tsp Salt
1 tsp Pepper
3 tbsp Butter
6 sub rolls
1/2 cup Thousand island dressing
2 cups Coleslaw, plus more for serving

Coleslaw

1 (14oz) package coleslaw mix
1/2 cup Mayonnaise
2 tbsp Sugar
2 tbsp Vinegar

Thousand island dressing

3 tbsp Ketchup
3 tbsp Mayo
1 tbsp Relish

Instructions

First, season the thin sliced chicken breast with salt and pepper. Then, create a dredging station. On one plate, mix the flour with 1 tsp of cumin to prepare a flour mixture. In a bowl, lightly beat the eggs with 1 tbsp of water. Pour breadcrumbs onto a second plate. Dredge the chicken in the flour mixture, then the eggs, and finally the breadcrumbs.

Once the chicken cutlets have been breaded, it is time to pan-fry them. Preheat 1/2 cup of vegetable or canola oil to 325 degrees in a skillet (you can have the oil preheat while you’re dredging the chicken). Fry the chicken cutlets for 5 minutes, turn them over, and cook for an additional 5 minutes. The chicken cutlets will be golden-brown when done. Remove the chicken cutlets from the skillet and put them on a wire rack to drain excess oil. Alternatively, you can also put them on a plate lined with a paper towel to absorb the grease.

Next, prepare the garlic sub rolls for the chicken cutlet sandwich. Slice the sub rolls lengthwise in half most of the way, leaving one side still intact, then open up the sub rolls. Lay the rolls on a sheet pan, dot them with butter and sprinkle garlic powder. In a 350° F preheated oven, toast the rolls for 5 minutes, until the butter melts.

Cut the chicken cutlets into 1 inch strips and put them on the garlic subs. Top each chicken cutlet sub with 1/4 cup of shredded mozzarella cheese and put them in the oven for another 5 minutes until the cheese melts.

There are a few more toppings that need to be prepared to complete this crispy chicken sandwich.

Bacon. You can cook it in a pan or use store-bought fully cooked bacon.

Coleslaw. It is best to make this at least a few hours in advance to allow the shredded cabbage to soften with the dressing. If preferred, you can use freshly prepared coleslaw, as well. It is really simple to make coleslaw; put all the coleslaw ingredients in a large bowl and mix.

Thousand Island Dressing. It is another very simple topping to prepare. You can just use store-bought dressing, or mix the thousand island dressing ingredients in a small bowl.

Once all the toppings are ready, layer the cheesy chicken cutlet sandwich with bacon, thousand island dressing, and coleslaw.

The Delectable Chicken Cutlet Sandwich is now complete! Enjoy with a side of coleslaw.

If you liked this recipe, you might also like the Molten Cheese Lava Burger recipe. Make sure to follow me on Instagram to get updates on my most recent recipes!

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5 from 1 vote