These easy Chicken Cutlet Sandwiches are delicious and economical too. Because you use chicken cutlets, it seems like you're serving more meat than you are! The combination of chicken with lettuce, tomato, and a mustardy mayonnaise mixture is really good.
Cutlets are a very thin cut of chicken. You can buy them or you can make them yourself by using a very sharp knife. Put your hand, flat, on the chicken breast and carefully cut it in half, holding your knife parallel to the work surface. The chicken will cook more quickly and get very crisp because it's so thin.
You can put any sandwich toppings on these tender and crisp cutlets. Some sliced avocado or even guacamole would be really good. Instead of mustard, you can use cocktail sauce, tartar sauce, or even ketchup. Serve with a fruit salad and some cold beer for a great lunch or dinner.
- 2 chicken breast halves (boneless, skinless or 4 chicken breast cutlets)
- 1 egg (beaten)
- 1/3 cup bread crumbs (dried)
- 2 tablespoons Parmesan cheese (grated)
- 2 tablespoons butter
- 4 hoagie buns (split and buttered)
- 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 8 slices tomato
- 4 lettuce leaves
If you can't find cutlets in the store, you can make them. Put a boneless, skinless chicken breast on work surface. Using a sharp knife, carefully cut the chicken breast like you'd cut a bagel, so you end up with two pieces of chicken that are the same width and length as the original, just half as thick. Repeat with remaining chicken breast.
Place the egg in a shallow bowl and combine the bread crumbs with the cheese on a plate.
Dip the cutlets into the beaten egg, and then into the bread crumb mixture to coat. Press the crumbs gently onto the chicken so they will stay on.
Melt the butter in a large skillet over medium heat. Saute the breaded cutlets, turning once, for 6-9 minutes until thoroughly cooked. The chicken should be cooked to 165°F for food safety reasons. Remove the chicken to a plate and cover with foil to keep warm.
Toast the hoagie buns, if desired. Spread the mayonnaise on one half and mustard on the other half of the bread. Make sandwiches with the hot chicken cutlets, tomato, and lettuce. Serve immediately so you get the contrast of hot chicken and cool veggies.
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