Chicken Cutlet Sandwich Recipe
- By Chef Billy Parisi
- Published
This amazing Chicken Cutlet Sandwich Recipe is piled high with breaded, fried chicken, broccoli rabe, prosciutto, and roasted peppers for the ultimate sandwich. If I owned a restaurant, this would 100% be on the menu. It’s that good.
Cooking and eating chicken can be so mundane sometimes because it all starts to taste the same. If you are looking to change some things up and give your taste buds a kick, then absolutely check out my Orange Chicken or Chicken Saltimbocca.
Chicken Cutlet Sandwich
Chicken cutlet sandwich is an American-Italian specialty of thinly sliced, breaded, and fried chicken served on Italian-style bread with assorted toppings such as pesto, greens, peppers, or tomatoes.
Most credit this sandwich, or a variation of it, to Italian delis in New York City. There are many takes on this sandwich, with different accompaniments and sauces that can be customized to the deli’s or your liking.
Ingredients and Substitutions
- Chicken – You will need chicken cutlets that are coated in Italian breadcrumbs.
- Ham – I used prosciutto ham, but regular ham or speck will also work.
- Broccolini – The classic green to use is broccoli rabe, but broccolini may also be used.
- Cheese – Provolone, fontina, or mozzarella can be used.
- Garlic – A few garlic cloves are used to enhance the flavor of the broccoli further.
- Peppers — This sandwich uses Roasted bell peppers, which can be red, yellow, green, or orange.
- Sauces — These are optional but greatly enhance the sandwich’s flavor. I used pesto and balsamic reduction.
- Bread – I used ciabatta, but any Italian-style bread will work.
- Oil – Olive or avocado oil is best. However, any neutral-flavored oil will also work.
How to Make Chicken Cutlet Sandwich
Prepare the roasted bell peppers and set them to the side.
Next, prepare the chicken cutlets and keep them warm.
Add the oil to a large frying pan over medium-high heat and cook until it smokes lightly.
Place the sliced broccoli rabe or broccolini in the pan and sauté for 3 to 4 minutes or until tender. Adjust the heat if the pan gets too hot.
Next, stir in the garlic and cook for 30 to 45 seconds, constantly stirring, until it becomes fragrant. Remove the pan from the heat and set it to the side.
Place the chicken cutlets on a sheet tray, layered over each other, and generously and evenly spread the shredded cheese.
Add them to a center rack in the oven, place the pre-heated broiler on high, and broil for 2 to 4 minutes or until the cheese is melted and lightly browned.
Spread the pesto on the bottom of the ciabatta loaf, and then add the prosciutto slices.
Place the cheesy chicken on top of the prosciutto.
Layer with the cooked broccoli, roasted bell peppers, and optional balsamic reduction.
Place on the top slice of bread, slice, and serve.
Make-Ahead and Storage
Make-Ahead: These are meant to be eaten as soon as they’re done being assembled. However, you can keep them over a rack on a sheet tray and in the oven at low temperatures (<200°) for up to 30 minutes.
How to Store: The sandwich can be stored covered in the refrigerator for up to 3 days. It will not freeze well.
How to Reheat: Wrap the sandwiches in foil, place them directly on a middle rack in the oven, and bake at 350° for 10 to 15 minutes or until warmed.
Chef Notes + Tips
- This sandwich is also delicious eaten cold.
- Replace the peppers with oven-roasted tomatoes.
More Chicken Recipes
Video
Chicken Cutlet Sandwich Recipe
Ingredients
- ½ roasted red pepper recipe, about 1 cup
- 4 cooked chicken cutlets
- 3 tablespoons olive oil
- 2 bunches broccoli rabe or broccolini
- 2 finely minced garlic cloves
- 2 cups shredded provolone cheese
- 1 large ciabatta loaf, about 10-12 inches long
- ¼ cup pesto, optional
- 8 thin prosciutto slices
- 2 tablespoons balsamic reduction, optional
- coarse salt and freshly cracked pepper to taste
Instructions
- Prepare the roasted bell peppers and set them to the side.
- Next, prepare the chicken cutlets and keep them warm.
- Add the oil to a large frying pan over medium-high heat and cook until it smokes lightly.
- Place the sliced broccoli rabe or broccolini and sauté for 3 to 4 minutes or until tender. You may need to adjust the heat if it is getting too hot.
- Next, stir in the garlic and cook for 30 to 45 seconds while constantly stirring until it becomes fragrant. Remove the pan from the heat and set it to the side.
- Place the chicken cutlets on a sheet tray, slightly layered over each other, and generously and evenly spread the shredded cheese.
- Add them to a center rack in a pre-heated oven with the broiler on high. Broil for 2 to 4 minutes or until the cheese is melted and lightly browned.
- Spread the pesto on the bottom of the loaf of ciabatta and then add on the prosciutto slices.
- Place the cheesy chicken on top of the prosciutto.
- Layer with the cooked broccoli, roasted bell peppers, and optional balsamic reduction.
- Place on the top slice of bread, slice and serve.
Now that’s a sangwich worth making !
You got that right!
This looks delicious ! I’m trying this Sandwich this weekend for sure.
Thanks for trying the recipe!
This chicken sandwich recipe is amazing! My husband and his brother loved it so much that they asked me make it 2 days in a row! I used broccoli rabe in place of the broccolini and eliminated the peppers and prosciutto (their request) DELICIOUS! Thank you so much for your incredible website, I am enjoying your take on foods that I have cooked myself for years and years!
Thanks for giving it a shot!