45m$14.33Crispy Chicken Cutlet Sandwich
A large, satisfying lunch sandwich filled with a golden panko-crusted chicken cutlet, crisp romaine, juicy tomato, and creamy mayonnaise. Toasted rolls help keep every bite crisp.
- Cuisine
- American
Shopping options
ground black pepper
0.5 Teaspoon
McCormick Pure Ground Black Pepper
1%
kosher salt
1.5 Teaspoon
Diamond Crystal Salt Co. Kosher Salt Flakes
1%
thin-sliced boneless, skinless chicken breast cutlets
4 Count
Smart Way™ Fresh Uncooked Thin Sliced Boneless Skinless Chicken Breasts
60%
all-purpose flour
0.75 Cup
Gold Medal™ All Purpose Flour
4%
mayonnaise
0.5 Cup
Hellmann's Real Mayo
27%
sandwich rolls
4 Each
Bakery Fresh EPI Hoagie Rolls Sliced
67%
romaine lettuce
2 Cup
Taylor Farms® Chopped Hearts of Romaine Lettuce
13%
vegetable oil
1 Cup
Kroger® 100% Pure Vegetable Oil
25%
large tomato
1 Each
Fresh Large Hothouse Grown Premium Red Tomato
81%
panko breadcrumbs
2 Cup
Private Selection® Traditional Panko Bread Crumbs
50%
large eggs
2 Each
Kroger® Grade A Large White Eggs
17%
garlic powder
1 Teaspoon
GARLIC POWDER - SMART WAY - 2 OZ
5%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
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Cook this recipe
- boneless, skinless chicken breast cutlets-4 cutlets
- panko breadcrumbs-2 cups
- romaine lettuce-2 cups
- vegetable oil-1 cup
- all-purpose flour-0.75 cups
- sandwich rolls-4 each
- mayonnaise-0.5 cups
- kosher salt-1.5 teaspoons
- large eggs-2 each
- garlic powder-1 teaspoon
- ground black pepper-0.5 teaspoons
- large tomato-1 each
Shred the romaine, slice the tomato into 8 slices, and split the sandwich rolls. Complete this produce preparation before handling the raw chicken.
Keep the prepared produce and rolls separate from surfaces used for raw chicken.
Heat the dry skillet over medium heat. Place the rolls cut-side down in the skillet and toast for 1 to 2 minutes, until lightly golden. Set them aside.
Pat the chicken cutlets dry. Season both sides with 1 teaspoon salt, the black pepper, and the garlic powder.
Wash hands, utensils, and work surfaces thoroughly after contact with raw chicken.
Place the flour in one shallow dish. Beat the eggs in a second dish, and place the panko in a third. Coat each cutlet in flour, dip it in egg, and press it firmly into the panko until completely covered. Let the coated cutlets stand for 5 minutes so the breading adheres.
Use separate surfaces for raw chicken and ready-to-eat ingredients.
Set the wire rack over the baking sheet. Pour the vegetable oil into the skillet and heat over medium to 350°F (177°C).
Keep water away from the hot oil.
Fry 2 cutlets at a time without crowding the skillet. Cook for 3 to 4 minutes per side, adjusting the heat to keep the oil between 325°F and 350°F (163°C and 177°C). The coating should be deep golden and the thickest part of each cutlet must reach 165°F (74°C).
Keep water away from the hot oil.
Confirm that every cutlet reaches an internal temperature of 165°F (74°C).
Transfer the cooked cutlets to the wire rack and season with the remaining 1/2 teaspoon salt. Let the oil return to temperature before frying the remaining cutlets.
Allow used oil to cool completely before handling or discarding it.
Spread 1 tablespoon mayonnaise on each cut side of every roll. Place one chicken cutlet on each bottom half, then add 1/2 cup romaine and 2 tomato slices. Close the sandwiches and serve immediately.
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