Italian Chicken Cutlet Sandwiches

There’s something incredibly satisfying about making a delicious sandwich, especially when it’s an Italian Chicken Cutlet Sandwich. I remember the first time I bit into one of these beauties at a quaint little deli down the street from my childhood home. The crispy exterior of the chicken cutlet paired perfectly with fresh toppings, all nestled between warm, crusty bread. It was an explosion of flavors that transported me right back to family gatherings where laughter and good food were always abundant. Now, as I prepare to share my version of this classic, I can’t help but feel a wave of nostalgia wash over me. Every bite of this Italian Chicken Cutlet Sandwich tells a story, and I can’t wait for you to experience it, too!

Shopping List for Italian Chicken Cutlet Sandwiches

When it comes to creating an amazing Italian Chicken Cutlet Sandwich, the choice of ingredients is crucial. Each component plays a significant role in the overall flavor and texture. The key players are the chicken, which provides the heart of the sandwich, and the crispy Panko bread crumbs, which give it that signature crunch. Pair these with broccoli rabe, provolone cheese, and a zesty spread of mayonnaise mixed with pesto, and you have a winning combination!

• 1½ cups all purpose flour
• 1½ tablespoons garlic powder, divided
• 1 tablespoon Italian seasoning
• 1 tablespoon kosher salt, divided
• ½ tablespoon fresh ground pepper, divided
• 1½ cups low fat milk
• 1½ cups Panko bread crumbs
• ¾ cup finely grated parmesan cheese
• 3 large boneless, skinless chicken breasts, cut in half horizontally
• 6 tablespoons olive oil, divided
• 1 pound broccoli rabe, chopped into 2 inch long pieces
• 1 cup mayonnaise
• 3 tablespoons pesto
• 6 to 8 slices provolone cheese
• ½ cup roasted red pepper
• 1 loaf ciabatta bread, cut in half lengthwise

Recipe Directions for Italian Chicken Cutlet Sandwiches

Making the Italian Chicken Cutlet Sandwich is a delightful process that offers a chance to get creative in the kitchen. Start by preparing your ingredients and ensuring everything is within reach. Cooking should be enjoyable, so let’s dive in!

1. In a shallow bowl or baking dish, whisk together the flour, 1 tablespoon of garlic powder, Italian seasoning, ½ tablespoon of kosher salt, and ¼ tablespoon of pepper until well combined. This mixture will help create a flavorful coating for the chicken. Set aside.
2. In another shallow bowl, whisk the milk with the remaining garlic powder, salt, and pepper to create a wet batter. This is where the chicken will get its moisture and additional flavor. Set this bowl aside, too.
3. In a third shallow bowl, combine the Panko bread crumbs and parmesan cheese. Mixing these together ensures that the cheesy flavor is evenly distributed throughout the breading. This will enhance the taste and create an extra crispy layer.
4. Take one piece of the chicken breast half and dredge it in the flour mixture, making sure to coat it evenly. Shake off any excess flour to avoid clumping. Then, transfer the chicken to the wet batter, allowing it to soak up the moisture.
5. Next, dredge the chicken in the breadcrumb mixture, pressing the crumbs onto the surface to help them stick. This step is crucial for achieving that crunchy exterior. Place the breaded chicken on a baking sheet lined with parchment paper. Repeat this process with the remaining chicken pieces.
6. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. You want enough heat to create a golden crust on the chicken without burning it. Don’t worry if you need to do this in batches; it’s better to give each piece enough space to cook properly.
7. Carefully add the chicken to the skillet, ensuring not to overcrowd the pan. Cook the chicken for about 4 to 5 minutes on each side, or until golden brown and crispy. When the chicken releases easily from the pan, it’s time to flip it. This will create that beautiful crunch we’re all after!
8. Once the chicken is cooked, transfer it to a paper towel-lined plate to drain any excess oil. This helps maintain the crispy texture. Set the chicken aside while you prepare the broccoli rabe.
9. Fill a large stock pot with water and bring it to a boil. Add the broccoli rabe to the pot and blanch for exactly one minute. This quick cooking method brightens the color and softens the greens without losing their vibrant flavor. Drain the broccoli rabe and pat it dry with a towel.
10. In the same skillet, heat 1 tablespoon of olive oil and add the blanched broccoli rabe. Sauté it for 2 to 3 minutes, seasoning with salt and pepper to taste. The sautéing process will bring out the natural flavors and make it more tender. Set aside.
11. In a small bowl, stir together the mayonnaise and pesto. This creamy spread adds a wonderful herby flavor to the sandwich. Spread the mayonnaise mixture generously on the cut sides of the ciabatta bread.
12. Layer the provolone cheese on the bottom half of the ciabatta. Top the cheese with the crispy chicken, followed by the sautéed broccoli rabe and roasted red peppers. Carefully place the top half of the bread over the fillings and slice the sandwich into individual pieces, approximately 3 inches wide. Serve immediately and enjoy the burst of flavors!

Expert Tips about Italian Chicken Cutlet Sandwiches

This Italian Chicken Cutlet Sandwich is not only delicious but also adaptable to your needs. Here are some helpful tips to ensure you nail this recipe every time.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to regain the crispiness.
• Freezing: Yes, you can freeze the cooked chicken cutlets! Once cooled, wrap them tightly and store in the freezer for up to two months. Thaw and reheat in the oven for a quick meal.
• Pairing: Serve with a light salad or crispy fries to complement the meal. The sandwich also pairs wonderfully with a refreshing beverage.
• Customizing: Feel free to change up the toppings! Avocado, spinach, or even a bit of arugula can add a fresh twist to your sandwich.
• Timing: For a busy weeknight, prepare the chicken cutlets in advance and simply assemble the sandwiches when you’re ready to eat.

What to Pair With Italian Chicken Cutlet Sandwiches

• Salads: A simple arugula or mixed green salad dressed with lemon vinaigrette would be a refreshing complement to the sandwich.
• Fries: Crispy French fries or sweet potato fries make for a classic pairing that balances the richness of the sandwich.
• Soups: A light tomato or minestrone soup can work beautifully, adding a warm touch to your meal.
• Picnic Option: Pack these sandwiches for a picnic or outdoor gathering. They hold up well and are delicious even at room temperature.
• Storage Tips: Ensure to wrap any leftover sandwiches tightly in foil or store them in an airtight container for maximum freshness.
• Seasonal Pairing: In the summer, consider serving with a side of refreshing coleslaw or a corn salad.

FAQ

Conclusion

The Italian Chicken Cutlet Sandwich is a perfect blend of flavors and textures that makes it a standout dish. Whether you’re making it for a family gathering or just a simple weeknight dinner, this sandwich is sure to impress. I encourage you to try it and discover how easy it is to create something delicious and memorable in your own kitchen!

Italian Chicken Cutlet Sandwiches

The ultimate comfort food, Italian Chicken Cutlet Sandwiches are crispy, flavorful, and satisfying. This easy weeknight dinner is perfect for any occasion and sure to impress your family and friends. Make it tonight for a delicious meal!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine Italian

Servings 8 servings

Calories 550 kcal

Equipment

• Baking Sheet
• Skillet
• Whisk
• Frying Pan
• Mixing Bowl
• Large Pot
• Wooden Spoon
• Grater
• Chef's Knife

Ingredients

  

• 1½ cups All Purpose Flour
• 1½ tablespoons Garlic Powder divided
• 1 tablespoon Italian Seasoning
• 1 tablespoon Kosher Salt divided
• ½ tablespoon Fresh Ground Pepper divided
• 1½ cups Low Fat Milk
• 1½ cups Panko Bread Crumbs
• ¾ cup Finely Grated Parmesan Cheese
• 3 large Boneless, Skinless Chicken Breasts cut in half horizontally
• 6 tablespoons Olive Oil divided
• 1 pound Broccoli Rabe chopped into 2 inch long pieces
• 1 cup Mayonnaise
• 3 tablespoons Pesto
• 6 to 8 slices Provolone Cheese
• ½ cup Roasted Red Pepper
• 1 loaf Ciabatta Bread cut in half lengthwise

Instructions

 

• In a shallow bowl or baking dish, whisk together the flour, 1 tablespoon of garlic powder, Italian seasoning, ½ tablespoon of kosher salt, and ¼ tablespoon of pepper until well combined. This mixture will help create a flavorful coating for the chicken. Set aside.
• In another shallow bowl, whisk the milk with the remaining garlic powder, salt, and pepper to create a wet batter. This is where the chicken will get its moisture and additional flavor. Set this bowl aside, too.
• In a third shallow bowl, combine the Panko bread crumbs and parmesan cheese. Mixing these together ensures that the cheesy flavor is evenly distributed throughout the breading. This will enhance the taste and create an extra crispy layer.
• Take one piece of the chicken breast half and dredge it in the flour mixture, making sure to coat it evenly. Shake off any excess flour to avoid clumping. Then, transfer the chicken to the wet batter, allowing it to soak up the moisture.
• Next, dredge the chicken in the breadcrumb mixture, pressing the crumbs onto the surface to help them stick. This step is crucial for achieving that crunchy exterior. Place the breaded chicken on a baking sheet lined with parchment paper. Repeat this process with the remaining chicken pieces.
• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. You want enough heat to create a golden crust on the chicken without burning it. Don’t worry if you need to do this in batches; it’s better to give each piece enough space to cook properly.
• Carefully add the chicken to the skillet, ensuring not to overcrowd the pan. Cook the chicken for about 4 to 5 minutes on each side, or until golden brown and crispy. When the chicken releases easily from the pan, it’s time to flip it. This will create that beautiful crunch we’re all after!
• Once the chicken is cooked, transfer it to a paper towel-lined plate to drain any excess oil. This helps maintain the crispy texture. Set the chicken aside while you prepare the broccoli rabe.
• Fill a large stock pot with water and bring it to a boil. Add the broccoli rabe to the pot and blanch for exactly one minute. This quick cooking method brightens the color and softens the greens without losing their vibrant flavor. Drain the broccoli rabe and pat it dry with a towel.
• In the same skillet, heat 1 tablespoon of olive oil and add the blanched broccoli rabe. Sauté it for 2 to 3 minutes, seasoning with salt and pepper to taste. The sautéing process will bring out the natural flavors and make it more tender. Set aside.
• In a small bowl, stir together the mayonnaise and pesto. This creamy spread adds a wonderful herby flavor to the sandwich. Spread the mayonnaise mixture generously on the cut sides of the ciabatta bread.
• Layer the provolone cheese on the bottom half of the ciabatta. Top the cheese with the crispy chicken, followed by the sautéed broccoli rabe and roasted red peppers. Carefully place the top half of the bread over the fillings and slice the sandwich into individual pieces, approximately 3 inches wide. Serve immediately and enjoy the burst of flavors!

Notes

• Tip 1: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to regain the crispiness.
• Tip 2: Yes, you can freeze the cooked chicken cutlets! Once cooled, wrap them tightly and store in the freezer for up to two months. Thaw and reheat in the oven for a quick meal.
• Tip 3: Serve with a light salad or crispy fries to complement the meal. The sandwich also pairs wonderfully with a refreshing beverage.
• Tip 4: Feel free to change up the toppings! Avocado, spinach, or even a bit of arugula can add a fresh twist to your sandwich.
• Tip 5: For a busy weeknight, prepare the chicken cutlets in advance and simply assemble the sandwiches when you’re ready to eat.

Keyword Chicken Sandwich Recipe, Crispy Chicken Cutlet, Italian Chicken Cutlet, Italian Sandwich

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.