Combine a handful of favorite ingredients into the most epic Chicken Cutlet Sandwich to share with the kids. Serve it assembled or deconstructed, for lunch or dinner.
This post is sponsored by Colavita.
I love a good sandwich, I love Italian Chicken Cutlets, and I love Caesar salad…and when you put them all together, you get this love-fest of a recipe. This Chicken Cutlet Sandwich has become a family favorite in my house!
The beauty of this recipe is that you can cut everything up for easy eating for the kids, and play with the proportions and ingredients to make it fit your preferences.
I love the crisp edges of the chicken with the creamy cheese, zing from the marinara sauce, and crunchy of the salad. It’s a dream!
This post is my latest collaboration with Colavita, my favorite source for Italian pantry staples. The company is family-owned and operated and makes pasta, olive oil, beans, sauces, and so much more. Use my exclusive code YUMMY25 in their online store for 25% off.
Why This Recipe Works
The reliable method for making chicken cutlets ensures moist, crisp cutlets every time. From there, you have options for how to serve the sandwich to make it work for every age at your table—toddlers on up to parents.
(You may also like my Red Pepper Pasta, Morning Glory Muffins, Nut-Free Pesto, and my Focaccia Sandwich.)
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this Chicken Cutlet Sandwich recipe.
- Thin-sliced chicken breast: Look for this chicken, which is very thinly sliced and sold in a package near other chicken in most grocery stores, since it’s the perfect thickness for making chicken cutlets.
- Eggs: I use large eggs in my cooking and baking, so that’s what I use here. If you need to make your chicken cutlets egg-free, use vegan mayo instead of eggs.
- Italian-flavored bread crumbs: I use this type of bread crumbs since they have all the flavor you need in the mix.
- Extra virgin olive oil: I use the Colavita Extra-Virgin Olive Oil here to pan-fry the chicken. (You could also spray the breaded cutlets with their Olive Oil Spray and air fry.)
- Marinara sauce: Adding some of the Colavita Marinara Sauce adds flavor to the sandwich.
- Mozzarella cheese: I like to add thinly sliced mozzarella cheese to the sandwich for some chicken parm flavor.
- Hoagie rolls: Any type of hoagie roll will do here. If they are very thick or you want the sandwiches to hold together a little more easily, plan to hollow out the inside of the top of the roll. (That will create an indentation where the salad can go.)
- Caesar salad kit: This is added to the sandwich to add flavor, crunch, and yumminess.
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent your way!
Step-by-Step Instructions
Below is an overview of how to make this Chicken Cutlet Sandwich. Scroll down to the end of this post for the full recipe, including the amounts and timing.
Step 1. Gather the ingredients for the cutlets.
Step 2. Pat dry, dredge in egg, then breadcrumbs.
Step 3. Cook the cutlets on both sides in warm olive oil until golden brown and the juices run clear.
Step 4. Layer the marinara, chicken, cheese, and salad onto the roll. Or serve the ingredients side-by-side.
Frequently Asked Questions
Thinly slice or cut the chicken, cheese, and lettuce. Offer the elements side-by-side on a plate for easy eating.
I buy “thinly sliced chicken breast” at the store, which are about 1/4-1/2-inch thick. If you don’t see that option, you can slice chicken breasts in half and pound them to make thin cutlets.
You can make the cutlets ahead of time and warm them through when you’re ready to serve the sandwiches. See below for the information.
How to Store
Make the chicken cutlets ahead of time, then warm for 2-4 minutes in a 375 degree air fryer to reheat. Assemble the sandwiches or serve the ingredients on a toddler plate.
Best Tips for Success
- If your rolls are very thick, remove some of the inside of the top half so there is more space for the salad.
- Use a Caesar salad kit from the store to make that step easy.
- Skip the cheese and dressing to make this recipe dairy-free.
- Serve the cutlets over the salad for another variation on this idea.
- Cut the cheese, bread, chicken, and salad into thin strips to make it easy for toddler to chew.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Favorite Chicken Cutlet Sandwich
Ingredients
- 1 pound thinly sliced chicken breast (or 4 chicken cutlets)
- 2 eggs (lightly beaten)
- ½ cup Italian-flavored bread crumbs
- ¼ cup extra virgin olive oil
- ½ cup marinara sauce
- 4 slices mozzarella cheese
- 4 hoagie rolls
- 8 ounces Caesar salad kit
Instructions
- Pat the chicken dry with a paper towel.
- Place the eggs and bread crumbs into two separate shallow dishes. Completely coat the chicken in the egg, then the bread crumbs. Set aside on a clean plate.
- Add the olive oil to a large skillet (I use nonstick) over medium heat. After a minute, drop a bit of breadcrumbs into the oil to see if it sizzles. If not, wait another minute for the oil to heat.
- Add the chicken, tilting the pan to move the oil around as needed, and being careful not to overlap the pieces.
- Cook for 3 minutes, then turn over and cook for 3-4 more minutes, or until the chicken registers 165 degrees F with an instant-read thermometer. If the bottom starts to brown too deeply, lower the heat slightly. (If all of your chicken doesn't fit in the pan at the same time without crowding, plan to do this in two batches—adding more oil in between.)
- Add a slice of cheese to the top of each cutlet so it starts to melt.
- Remove chicken from the pan with tongs, drain on a paper towel if desired.
- Make the salad.
- To assemble the sandwiches: Add a thin layer of marinara sauce to the base of each roll. Add the chicken (with the cheese), then the salad. If the rolls are very thick, feel free to remove the inside of the top half of the roll so there is more space for the salad.
Notes
- If your rolls are very thick, remove some of the inside of the top half so there is more space for the salad.
- Use a Caesar salad kit from the store to make that step easy.
- Skip the cheese and dressing to make this recipe dairy-free.
- Serve the cutlets over the salad for another variation on this idea.
- Cut the cheese, bread, chicken, and salad into thin strips to make it easy for toddler to chew.
- Egg-free: Use about ¼ cup vegan mayo in place of the eggs.
- To make the cutlets in the air fryer, spray the cutlets lightly with olive oil spray and air fry at 375 degrees F for 8-10 minutes or until cooked through.
All comments are subject to our Terms of Use.