Chicken Sammies Cutlet Recipe
Make Chicken Sammies Cutlet Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken cutlets
For the sammie assembly
Method
For the chicken cutlets
- 1
Prep the chicken
Trim any excess fat from the chicken breasts. Place each breast between two pieces of plastic wrap or in a zip-top bag and pound with a meat mallet or heavy skillet until uniform thickness, about 1/4 to 1/2 inch thick. If breasts are large, cut each into 2 cutlets to make 4 total.
- 2
Season
Season both sides of each pounded cutlet with kosher salt (about 1/4 tsp per side) and black pepper and sprinkle garlic powder evenly over both sides.
- 3
Set up breading station
Place the flour in a shallow dish. In a second shallow bowl, whisk the eggs with the milk until combined. In a third shallow bowl, combine the breadcrumbs, grated Parmesan, and dried oregano; stir to mix.
- 4
Bread the cutlets
Dredge each cutlet first in flour, shaking off excess, then dip into the egg mixture letting excess drip off, and finally press firmly into the breadcrumb mixture to coat both sides. Place breaded cutlets on a wire rack or plate while you heat the oil.
- 5
Fry the cutlets
In a large skillet over medium heat, add vegetable oil and butter. Heat until shimmering but not smoking (about 325–350°F if using a thermometer). Add cutlets in a single layer without crowding (work in batches if needed). Fry until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Internal temperature should reach 165°F. Adjust heat to prevent burning; if edges brown too quickly, lower the heat.
- 6
Drain and keep warm
Transfer cooked cutlets to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a low oven (200°F) while finishing remaining cutlets.
For the sammie assembly
- 7
- 8
Mix sauce
In a small bowl, stir together mayonnaise and Dijon mustard. Taste and adjust seasoning or add a squeeze of lemon for brightness if desired.
- 9
Assemble sandwiches
Spread about 1 to 2 tablespoons of the mayo-mustard sauce on the bottom half of each bun. Place a lettuce leaf on the sauce, then a hot chicken cutlet. If using cheese, top the cutlet with a slice of cheese immediately so it softens from the residual heat. Add 2–3 tomato slices and some pickles if desired. Spread a little sauce on the top half of the bun and close the sandwich.
- 10
Serve
Serve sandwiches hot, optionally with extra lemon wedges on the side for a squeeze over the cutlet. Pair with fries, coleslaw, or a simple salad.
