These easy Chicken Cutlet Sandwiches are delicious and economical too. Because you use chicken cutlets, it seems like you're serving more meat than you are! The combination of chicken with lettuce, tomato, and a mustard and mayonnaise mixture is a classic. One of the major advantages of a cutlet is that the chicken will cook more quickly and get very crisp because it's so thin, so it's great when you're short on time.
You can put any sandwich toppings on these tender and crisp cutlets. Some sliced avocado or even guacamole would be really good. Instead of mustard, you can use cocktail sauce, tartar sauce, or even ketchup. Serve with a fruit salad and some cold beer for a great lunch or dinner.
- If you can't find cutlets in the store, you can make them. Put a boneless, skinless chicken breast on work surface. Using a sharp knife, carefully cut the chicken breast like you'd cut a bagel, so you end up with two pieces of chicken that are the same width and length as the original, just half as thick. Repeat with remaining chicken breast.
- Place the egg in a shallow bowl and combine the breadcrumbs with the cheese on a plate. Dip the cutlets into the beaten egg, and then into the breadcrumb mixture to coat. Press the crumbs gently onto the chicken so they will stay on.
- Melt the butter in a large skillet over medium heat. Saute the breaded cutlets, turning once, for 6-9 minutes until thoroughly cooked. The chicken should be cooked to 165°F for food safety reasons. Remove the chicken to a plate and cover with foil to keep warm.
- Toast the hoagie buns, if desired. Spread the mayonnaise on one half and mustard on the other half of the bread. Make sandwiches with the hot chicken cutlets, tomato, and lettuce. Serve immediately, so you get the contrast of hot chicken and cool veggies.