Chicken Cutlet Sandwich Recipe

Prepare the chicken

If chicken breasts are thick, slice each breast horizontally to make two thinner cutlets (about 1/3 inch thick). Lightly pound between plastic wrap with a meat mallet to even thickness if needed. Pat the cutlets dry with paper towels and season both sides with the salt and black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk together the eggs and milk until smooth. In a third shallow bowl, combine the breadcrumbs, grated Parmesan, and garlic powder; mix well.

Bread the cutlets

Dredge each seasoned cutlet in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press into the breadcrumb mixture to coat evenly on both sides. Place breaded cutlets on a tray while you heat the oil.

Fry the cutlets

In a large skillet over medium heat, add the vegetable oil and heat until shimmering but not smoking (about 325–350°F / 160–175°C if using a thermometer). Add cutlets in a single layer (work in batches if needed) and cook 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a wire rack or paper towel-lined plate to drain.

Warm the sauce

While cutlets cook, pour the marinara into a small saucepan over low heat. Stir in the dried oregano and red pepper flakes. Simmer gently until warmed through, 3–5 minutes. Taste and adjust seasoning with salt if needed.

Top cutlets with sauce and cheese

Preheat the broiler (or oven to 425°F / 220°C). Place fried cutlets on a baking sheet. Spoon about 2 tablespoons of warm marinara over each cutlet, then top each with about 1/4 cup shredded or sliced mozzarella. Broil for 1–3 minutes, watching closely, until cheese is melted and bubbly and edges begin to brown.

Prepare the rolls

If desired, spread softened butter on the cut sides of the rolls and toast under the broiler or in a skillet until lightly golden (1–2 minutes).

Place each hot, cheese-topped cutlet on the bottom half of a toasted roll. Spoon an additional tablespoon of marinara over the cheese if you like it saucier. Add fresh basil leaves (optional) and close the sandwich with the top roll.

Serve immediately while the cutlet is hot and the cheese is melty. Provide extra marinara on the side if desired.