Chicken Cutlet Sandwiches

A chicken cutlet sandwich with fries
jessica solomatenko/Moment/Getty Images
Prep: 15 mins
Cook: 8 mins
Total: 23 mins
Servings: 4 servings
Nutrition Facts (per serving)
688 Calories
27g Fat
76g Carbs
35g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 688
% Daily Value*
Total Fat 27g 34%
Saturated Fat 8g 39%
Cholesterol 121mg 40%
Sodium 1462mg 64%
Total Carbohydrate 76g 27%
Dietary Fiber 6g 22%
Total Sugars 3g
Protein 35g
Vitamin C 6mg 32%
Calcium 194mg 15%
Iron 5mg 30%
Potassium 509mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These easy chicken cutlet sandwiches are delicious and economical. 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 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, such as sliced avocado or guacamole. 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.


  • 2 boneless, skinless chicken breasts, or 4 chicken breast cutlets

  • 1 large egg, beaten

  • 1/3 cup dried breadcrumbs

  • 2 tablespoons grated Parmesan cheese

  • 2 tablespoons butter

  • 4 hoagie buns, split and buttered

  • 1/4 cup mayonnaise

  • 1/4 cup Dijon mustard

  • 8 slices tomato

  • 4 lettuce leaves

Steps to Make It

  1. If you can't find cutlets in the store, you can make them. Put a boneless, skinless chicken breast on your 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.

  2. 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.

  3. Melt the butter in a large skillet over medium heat. Sauté the breaded cutlets, turning once, for 6 to 9 minutes until thoroughly cooked. The chicken should be cooked to 165 F for food safety reasons. Move the chicken to a plate and cover with foil to keep warm.

  4. 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.