Chicken Cutlet Sandwich Recipe
Toasted ciabatta bread, lemon aioli, crispy chicken cutlet, arugula, shaved red onion, thin sliced tomato & lemon juice
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Ingredients
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For the Chicken Cutlet
For the Lemon Aioli
For Assembly
Method
For the Chicken Cutlet
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
- 2
Set Up Breading Station
In three shallow dishes, place the flour (seasoned with salt and pepper), beaten eggs, and breadcrumbs.
- 3
Bread the Chicken
Dredge each chicken breast in flour, shaking off excess, then dip into the egg, and finally coat with breadcrumbs, pressing to adhere.
- 4
Fry the Chicken
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the breaded chicken cutlets and fry for 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels.
For the Lemon Aioli
- 5
Mix the Aioli
In a small bowl, combine mayonnaise, minced garlic, lemon juice, salt, and pepper. Whisk until smooth and well combined.
For Assembly
- 6
Toast the Ciabatta
Slice the ciabatta bread in half and toast it until golden brown.
- 7
- 8
Serve
Cut the sandwich in half and serve immediately, enjoying the crispy textures and zesty flavors.
