An Italian Chicken Cutlet Sandwich brings together golden breaded chicken, tangy marinara, melted cheese, and crusty bread for the kind of sandwich you’ll crave again and again. It’s crunchy, juicy, cheesy, and full of that classic Italian comfort. This recipe makes 2 large sandwiches.
Ingredients
For the Chicken Cutlets
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2 boneless, skinless chicken breasts (sliced horizontally to make 4 thin cutlets)
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Salt and black pepper
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½ teaspoon garlic powder
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½ teaspoon Italian seasoning
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½ cup all-purpose flour
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2 eggs, beaten
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1 cup breadcrumbs (panko or Italian-style)
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Oil, for frying
For the Sandwich
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2 crusty sandwich rolls or ciabatta buns
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½ cup marinara sauce (store-bought or homemade)
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½ cup shredded mozzarella or provolone cheese
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Fresh basil leaves (optional)
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Olive oil or butter, for toasting the bread
Instructions
1. Prepare the Chicken Cutlets
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Season the chicken with salt, pepper, garlic powder, and Italian seasoning.
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Dredge each cutlet in flour, dip in beaten egg, then coat in breadcrumbs.
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Heat oil in a skillet over medium heat. Fry each cutlet for 3–4 minutes per side, or until golden brown and cooked through. Place on paper towels to drain.
2. Assemble the Sandwiches
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Toast the bread lightly with a bit of olive oil or butter.
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Warm the marinara sauce in a pan.
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Place 1–2 cutlets on the bottom half of each bun. Spoon warm marinara sauce over the chicken.
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Sprinkle generously with shredded cheese. If desired, place under a broiler for 1–2 minutes to melt the cheese.
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Add fresh basil if using, then top with the other half of the bun.
Serving
Serve hot with a side of fries, chips, or a simple salad.
Storing
Breaded chicken cutlets can be made ahead and stored in the fridge for 2–3 days. Assemble just before serving for best results.
Crunchy chicken, melted cheese, rich tomato sauce — this Italian Chicken Cutlet Sandwich is satisfying, comforting, and easy to pull together.
