Delectable Chicken Cutlet Sandwich
Chicken cutlet sandwich with bacon, coleslaw, and melted mozzarella on garlic bread
Servings: 6 servings
Ingredients
- 1½ lbs Thin sliced chicken breast
- 2 tsp Salt
- 1 tsp Pepper
- ½ cup Flour
- 1 tsp Cumin
- 2 Eggs
- 1 cup Panko breadcrumbs
- 1½ cups Shredded mozzarella cheese
- 1 cup Vegetable or canola oil
- 6 Sub rolls
- 3 tbsp Butter
- 2 tbsp Garlic powder
- 6 slices Bacon cooked
- 2 cups Coleslaw more for serving
- ½ cup Thousand island dressing
Coleslaw
- 14 oz Coleslaw mix
- ½ cup Mayonnaise
- 2 tbsp Sugar
- 2 tbsp vinegar
Thousand Island Dressing
- 3 tbsp Ketchup
- 3 tbsp Mayonnaise
- 1 tbsp Relish
Instructions
- Season the chicken breast with salt and pepper. Mix flour and cumin on a plate. In a bowl, beat eggs with a tablespoon of water. Pour breadcrumbs on to another plate. Dredge the chicken in the flour mixture, then the eggs, and finally the breadcrumbs.
- Preheat oil in a skillet to 325° F, pan-fry the chicken cutlets for 5 minutes, turn them over, cook for additional 5 minutes. Remove the cutlets from the pan and remove excess oil on a wire rack or paper towel. Cut the chicken cutlets into 1-inch strips.
- Preheat the oven to 350° F. Open up the sub rolls and lay them on a baking sheet. Dot them with butter and sprinkle garlic powder. Toast the garlic sub rolls in the oven for 5 minutes, until the butter melts.
- Put chicken cutlets on the garlic sub rolls and top with shredded mozzarella cheese. Bake in the oven for 5 minutes until the cheese melts.
- Top the chicken cutlet sandwich with bacon, coleslaw, and thousand island dressing.
Notes
- The coleslaw will be best if prepared at least 2–3 hours in advance and refrigerated.
- Use store-bought thousand island dressing and fully-cooked bacon for quicker prep.
- Serve with a side of coleslaw.