Chicken Cutlet Recipe
With lettuce, tomato, provolone, & mayo
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare Chicken
Start by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch.
- 2
Season the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 3
Prepare Breading Stations
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 4
Bread the Chicken
Coat each chicken breast in flour, shaking off the excess. Dip it into the beaten eggs, allowing any excess to drip off, and then coat it with breadcrumbs, pressing lightly to adhere.
- 5
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Once hot, carefully add the breaded chicken cutlets. Cook for about 5-7 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- 6
Prepare the Sandwich
Slice the tomato and toast the sandwich buns lightly if desired. Spread mayonnaise on the bottom half of each bun.
- 7
Assemble the Sandwich
Place a lettuce leaf on each bun, followed by a chicken cutlet, a slice of provolone cheese, and then add tomato slices on top. Close the sandwich with the top half of the bun.
- 8
Serve
Serve the chicken cutlet sandwiches warm with your choice of side.