Chicken Cutlet Sandwich

This chicken cutlet sandwich recipe layers crispy breaded chicken with garlicky toasted sourdough, a silky tomato-cream sauce, melty Parmesan, and peppery arugula. It’s everything you want in an Italian-American style sandwich; crunchy, cheesy, saucy, and balanced, making every bite better than the last. The creamy tomato sauce is my twist, inspired by the viral GiGi Hadid pasta, and it’s what takes this Italian chicken cutlet sandwich from good to unforgettable.

Why I Love This Chicken Cutlet Sandwich Recipe

Growing up, my mom made breaded chicken cutlets all the time, and one of my favorite parts was always the leftovers. The next day, we’d pile them onto bread with a little cheese and make simple chicken cutlet sandwiches that tasted like the best comfort food. Recently, I was at a restaurant where they served breaded chicken smothered in vodka sauce, and it instantly reminded me of those childhood sandwiches. That’s when I had the idea to make this recipe; combine the viral GiGi Hadid vodka pasta sauce and use it as the base for a hearty Italian chicken cutlet sandwich like the ones my mom used to make.

This mash-up turned out even better than I imagined. The chicken fries up until it's extra crispy, the garlic bread acts as both a bun and a flavor boost, and the creamy tomato vodka sauce ties everything together with just the right amount of heat. It’s nostalgic and indulgent at the same time—like a grown-up version of the crispy chicken sandwiches I loved as a kid. 

Ingredients You’ll Need

For the Garlic Bread:

• 4 tablespoon unsalted butter, room temperature
• 2 garlic cloves, finely minced
• ¼ teaspoon fine sea salt
• ½ teaspoon red pepper flakes (more or less to taste)
• 2 tablespoon freshly chopped parsley
• 3 sourdough sandwich loaves

For the Sauce:

• 2 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 shallot, finely minced
• 4 garlic cloves, finely minced
• ½ teaspoon chili flakes
• 4 tablespoon tomato paste (1 small can)
• ¼ cup chicken broth
• ¼ teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¾ cup heavy cream

For the Breaded Chicken Cutlets:

• 3 thin boneless, skinless chicken breasts, pounded to ½-inch thickness
• 1 ½ teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon chili flakes
• 1 teaspoon oregano
• 1 teaspoon salt
• ¾ cup all-purpose flour
• 2 large eggs
• ½ teaspoon fine sea salt
• 8 oz seasoned panko breadcrumbs

• Oil for frying

To Assemble:

• 8 oz freshly grated Parmesan, divided among sandwiches
• 2 cups arugula, divided among sandwiches

How To Make Chicken Cutlet Sandwiches

Step 1: Make the Garlic Bread

Melt butter in a saucepan and stir in garlic, salt, red pepper flakes, and parsley.

Slice loaves open, spread garlic butter on both sides, and toast cut-side down in a skillet over medium-low heat for 3–4 minutes until golden.

Step 2: Cook the Sauce

In a saucepan, heat olive oil and butter over medium heat. Add shallot and cook 2–3 minutes until softened. Add garlic and chili flakes, cooking for 30 seconds.

Stir in tomato paste, sugar, broth, salt, and pepper; cook 2–3 minutes. Whisk in cream until smooth and silky. Taste and adjust seasoning.

Step 3: Fry the Chicken Cutlets

Season chicken with garlic powder, oregano, pepper, chili flakes, and salt. Prepare three bowls: flour, beaten eggs with salt, and panko. Dredge chicken in flour, dip in egg, then press into panko.

Heat oil to 335°F and fry cutlets 5–6 minutes, turning once, until golden brown and cooked through. Drain on a wire rack to remove excess grease.

Step 4: Assemble the Sandwiches

Spread the sauce over toasted bread. Place one cutlet on each piece, top with Parmesan, and bake at 375°F for 5–7 minutes until cheese melts. Add arugula, then close the sandwiches with the remaining garlic bread slices. Slice and serve warm.

Expert Tips To Make The Best Chicken Cutlet Sandwich

• Pound chicken evenly for crispness and tenderness: Chicken breasts cook unevenly if one end is thicker. Pounding to ½ inch ensures they cook quickly and evenly, giving you juicy meat under a crisp crust. I cover mine with plastic wrap before pounding to keep the prep area tidy.
• Season in layers for depth of flavor: Each step should add seasoning: the chicken itself, the flour dredge, and the breadcrumbs. This layering ensures the cutlets don’t taste bland under the sauce and cheese. I always taste a breadcrumb pinch before dredging—if it doesn’t taste delicious raw, it won’t shine fried.
• Control frying temperature: Fry cutlets at 325–340°F. Too hot and the crust browns before the chicken cooks; too cool and the breading absorbs oil. I use a clip-on thermometer to monitor, but if you don’t have one, test by dropping in a breadcrumb—it should sizzle steadily without burning.
• Use a wire rack for no soggy bottoms: After frying, always rest chicken cutlets on a wire rack instead of paper towels. Towels steam the underside, softening the crust you worked so hard for. A rack keeps airflow all around, so the cutlets stay crisp until you build the sandwich.
• Don’t skip toasting the bread: The garlic butter sourdough isn’t just flavor—it also creates a barrier so the bread doesn’t get soggy from sauce. Toasting builds a sturdy foundation and ensures the sandwich has crunch with every bite.
• Balance the sauce: Tomato paste gives concentrated flavor, but it can taste sharp. A splash of broth and a pinch of sugar smooth out acidity. Cream rounds it out into a velvety sauce. Don’t let it boil after adding cream—gentle heat keeps it glossy and prevents splitting.
• Use freshly grated cheese: Pre-grated Parmesan has anti-caking agents that prevent smooth melting. Freshly grated melts into gooey pockets that glue the sandwich together. I like to grate it finely so it melts quickly in the oven.
• Arugula for balance: The peppery freshness of arugula cuts the richness of fried chicken, cheese, and sauce. It’s not just garnish—it keeps the sandwich from feeling heavy. If you don’t have arugula, baby spinach works, but it won’t have the same bite.
• Serve immediately: These sandwiches are best hot from the oven while the cheese is bubbly and the cutlets are crisp. If you need to hold them, keep assembled sandwiches in a 200°F oven for no more than 10 minutes. I suggest leaving the greens off the sandwiches until serving.

Chicken Cutlet Sandwich Variations

• Spicy Chicken Cutlet Sandwich: Add 1 teaspoon cayenne pepper or red pepper flakes to the breadcrumb mix for a cutlet with extra heat. Top the sandwich with pickled jalapeños or spicy mayo for even more kick.
• Mozzarella Version: Swap Parmesan for fresh mozzarella, then broil the assembled sandwiches for a minute or two until the cheese melts into gooey perfection—like a chicken parm sandwich, but lighter.
• Prosciutto Twist: Layer a thin slice of prosciutto on top of each chicken cutlet before baking for a salty, savory upgrade that pairs well with the tomato-cream sauce.
• Lighter Version (Air Fryer Cutlets): Cook the breaded cutlets in the air fryer at 375°F for 12–14 minutes, flipping halfway, for a crispy exterior with less oil. This makes for a healthier crispy chicken sandwich option.
• Vegetarian Option: Substitute breaded eggplant slices or portobello mushroom caps for the chicken cutlets. You’ll still get that crunchy breaded bite with all the flavor of the sauce and toppings.
• Caprese-Style Cutlet Sandwich: Add sliced tomatoes, fresh basil, and a drizzle of balsamic glaze for a fresh, Italian-inspired chicken caprese sandwich.

Chicken Cutlet Sandwich Recipe FAQs

Can I make the chicken cutlets ahead of time?

Yes. Fry or bake the cutlets and make the sauce up to 1 day in advance, and store them in the refrigerator in airtight containers. When you’re ready to assemble the sandwiches, reheat the cutlets on a wire rack in a 375°F oven for 8–10 minutes to bring back their crispy texture, and warm the sauce in a saucepan over low heat. Then assemble the chicken cutlet sandwiches.

What oil is best for frying chicken cutlets?

Use neutral, high smoke-point oils such as canola, avocado, or peanut oil. These oils let you fry at high heat without burning. Avoid olive oil, which has a lower smoke point and can lead to uneven browning.

Can I freeze chicken cutlets?

Yes. Once fried and cooled, wrap the cutlets individually in parchment or foil and store in a freezer-safe bag for up to 2 months. To reheat, place them directly from frozen into a 375°F oven for 15–20 minutes until hot and crispy. Once heated, assemble the sandwiches as directed. 

How do I keep the breading from falling off?

Press the chicken firmly into the breadcrumb mixture and let the breaded cutlets rest for 5–10 minutes before frying or air frying. This helps the coating adhere and prevents it from slipping off during cooking. Using a three-step dredging process (flour, egg wash, breadcrumbs) also ensures the breading sticks securely.

What bread works best for chicken cutlet sandwiches?

Sourdough, ciabatta, Italian rolls, and brioche buns all work well. Whichever bread you choose, make sure to toast it lightly to give it structure and prevent it from getting soggy under the sauce.

What side dishes pair best with chicken cutlet sandwiches?

These hearty sandwiches pair well with french fries, pan fried potatoes, a classic house salad, coleslaw, or roasted vegetables. For a classic deli-style plate, add a pickle spear on the side.

Can I make a healthier chicken cutlet sandwich?

Yes. Use the air fryer method I listed in the expert tips instead of pan-frying, opt for whole-grain bread, and serve with a side salad for a lighter but still satisfying version.

How do I know when chicken cutlets are fully cooked?

Use a food thermometer—chicken is safe to eat when the internal temperature reaches 165°F. The cutlets should be golden brown on the outside and juicy inside.

My Final Thoughts

This chicken cutlet sandwich has it all. The breaded chicken is crispy and flavorful, the garlic bread and iconic sauce add extra indulgence, while the arugula keeps it fresh and balanced. Follow the expert tips and you’ll have a sandwich that tastes like it came from your favorite Italian restaurant, but better because you made it yourself! If you try it, leave a comment and review below to let me know how it turned out. 

Italian Recipes To Try Next

• Chicken alfredo garlic bread
• Carbone spicy rigatoni
• Chopped Italian sliders
• Italian meatloaf
• Italian chicken cutlets