Giant Chicken Cutlet Sandwiches Recipe

Prepare the chicken

Place the 2 boneless chicken breasts between two sheets of plastic wrap or in a resealable bag. Using a meat mallet or heavy skillet, pound each breast to an even thickness of about 1/3 to 1/2 inch. If breasts are large, slice each in half horizontally after pounding to produce 4 large cutlets (or leave 2 oversized cutlets depending on your rolls).

Set up breading stations

In a shallow bowl or plate, place the 1.5 cups flour seasoned with 1 tsp salt and 1/2 tsp black pepper. In a second bowl whisk the 2 eggs with 1/4 cup milk until combined. In a third bowl mix 1.5 cups breadcrumbs with 1/2 cup grated Parmesan, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, and 1/2 tsp salt and 1/2 tsp black pepper.

Bread the cutlets

Working one at a time, dredge each chicken cutlet first in the seasoned flour, shaking off excess, then dip into the egg mixture, letting excess drip off, then press firmly into the breadcrumb mixture to coat completely. Place breaded cutlets on a wire rack or tray while you heat the oil.

Fry the cutlets

Pour about 1 cup vegetable oil into a large skillet (enough to cover the bottom in a thin layer about 1/4 to 1/2 inch deep). Heat over medium-high until shimmering and a pinch of breadcrumb sizzles on contact (about 350°F equivalent). Fry cutlets 2 to 4 minutes per side depending on thickness, until golden brown and an instant-read thermometer in the thickest part reads 165°F. Do not overcrowd the pan; fry in batches if necessary. Transfer cooked cutlets to a wire rack set over a baking sheet or paper towels and tent loosely with foil to keep warm.

Optional oven finish

If cutlets are thick or you prefer less oil, after browning both sides transfer the skillet (if ovenproof) or place cutlets on a baking sheet and finish in a 350°F oven for 6–10 minutes until internal temperature reaches 165°F.

Prepare rolls and toppings

Split the 2 hero rolls lengthwise. Toast cut sides lightly under a broiler or in a toaster oven until golden (about 1–2 minutes) to prevent sogginess. In a small bowl mix 1/2 cup mayonnaise with 2 tbsp oil & vinegar dressing, 1 tsp hot pepper flakes (optional), 1/4 tsp salt and 1/4 tsp black pepper to make a seasoned spread.

Assemble sandwiches

Spread the seasoned mayonnaise on both cut sides of each toasted roll. Place a warm breaded chicken cutlet on the bottom half of each roll (use 1 large cutlet per sandwich or 2 smaller cutlets as needed). Top each cutlet with two slices of provolone cheese while still warm so it softens slightly. Add a handful (about 1 cup) shredded lettuce and 3–4 thin tomato slices on top of the cheese.

Finish and serve

Drizzle a little extra oil & vinegar dressing over the tomato and lettuce if desired. Close the sandwich and press gently. Cut each sandwich in half on the bias and serve immediately while the cutlet is hot and the bread is crisp. Provide extra hot pepper flakes or ketchup/marinara on the side if desired.