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This Italian chicken cutlet sandwich is pressed until golden and melty. Perfect for lunch or dinner when you want something indulgent and comforting.
Know Before You Scroll
What You’ll Need
Chicken cutlets, sourdough bread, prosciutto, provolone, mozzarella, roasted red peppers, and a quick balsamic glaze aioli.
Flavor Profile
Crispy, savory, and ultra-comforting with crunchy chicken, salty prosciutto, melty cheese, and a tangy balsamic finish.
Difficulty Level
Intermediate. A few steps involved, but each one is straightforward and totally manageable.
Equipment Needed
Large skillet, shallow bowls for breading, spatula, paper towels, and a panini press or heavy skillet.
Top Tip
Keep the heat at medium when pressing the sandwich so the bread turns golden while the cheese melts all the way through.
Time-Saving Tips
Bread and fry the chicken cutlets up to one day ahead. Reheat briefly before assembling for faster sandwiches.
Ingredient Swaps
Skip the prosciutto and add a spoon of marinara for a chicken parm–style twist.
In the Test Kitchen
The inspiration for this sandwich came during a long-overdue lunch with an old friend at our favorite Italian deli. We both ordered the same thing: crispy chicken cutlets, salty prosciutto, and heaps of melty, stretchy cheese. It was delicious, but the real star was the balsamic glaze aioli. Straight balsamic glaze would have been too sharp, but folding it into mayo made it creamy, mellow, and perfectly spreadable. It added a tangy sweetness that balanced the richness of the sandwich without making it heavy. I knew I had to recreate that magic at home.
Ingredient Notes
Chicken Cutlets
Best Choice
Thin, evenly sliced cutlets fry quickly and stay juicy.
Substitutions
Use store-bought chicken cutlets to save time.
Cheese
Best Choice
Low-moisture mozzarella melts smoothly without releasing water.
Substitutions
Use all provolone for a sharper, more savory sandwich.
Roasted Red Peppers
Best Choice
Jarred peppers packed in water or oil, drained very well.
Top Tip
Pat dry to prevent soggy sandwiches.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Prepare the Chicken
Begin by preparing the chicken cutlets. Create a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mix of breadcrumbs and grated Parmesan. Season the chicken with salt and pepper, then dredge each cutlet in the flour, dip in the egg, and coat evenly in the breadcrumb mixture.
2
Pan Fry the chicken
In a large skillet, heat olive oil over medium heat and pan-fry each cutlet for 3 to 4 minutes per side until crispy and golden brown. Transfer to a paper towel-lined plate and let rest.
3
Make the Aioli
Next, prepare the balsamic glaze aioli by mixing the mayonnaise, balsamic glaze, and Dijon mustard (if using) in a small bowl. Season with salt and pepper to taste. The flavor should be tangy, slightly sweet, and super creamy — just right to balance the rich, savory elements of the sandwich.
4
Assemble the Saddwhich
To assemble, lay out all 8 slices of sourdough bread and spread the balsamic aioli on one side of each. On 4 slices, layer one crispy chicken cutlet, 2 slices of prosciutto, one slice of provolone cheese, ¼ cup of shredded mozzarella, and a generous amount of roasted red peppers. Top with the remaining bread slices, aioli side down.
5
Grill It
Brush the outside of each sandwich with olive oil or softened butter. Heat a skillet or panini press over medium heat and cook each sandwich for 3 to 4 minutes per side, pressing gently with a spatula or sandwich press, until the bread is golden and crisp and the cheese is fully melted. Slice and serve immediately for the ultimate hot, melty, savory sandwich experience.
Perfect Pairings
Recipe
Italian Chicken Cutlet Sandwich
Ingredients
- 2 large boneless (skinless chicken breasts (sliced in half to make 4 thin cutlets))
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1½ cups Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- Salt and black pepper
- Olive oil (for frying)
For the Sandwiches
- 8 slices sourdough bread
- 4 slices provolone cheese
- 1 cup shredded low-moisture mozzarella
- 8 slices prosciutto (2 per sandwich)
- 1 cup roasted red peppers (sliced and drained)
- Olive oil or softened butter (for grilling)
For the Balsamic Glaze Aioli
- ½ cup mayonnaise
- 2 tablespoons balsamic glaze
- ½ teaspoon Dijon mustard (optional)
- Salt and black pepper (to taste)
Instructions
- Season the chicken cutlets generously with salt and black pepper on both sides. Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and a mixture of breadcrumbs and grated Parmesan in the third. Dredge each cutlet in the flour, dip into the eggs, then coat thoroughly in the breadcrumb mixture, pressing gently so it sticks.
- Heat a thin layer of olive oil in a large skillet over medium heat. Fry the breaded cutlets for 3 to 4 minutes per side until golden brown and crispy and the chicken is cooked through. Transfer to a paper towel-lined plate and let rest while you prepare the rest of the sandwich.
- In a small bowl, stir together the mayonnaise, balsamic glaze, and Dijon mustard if using. Season with salt and black pepper to taste. The aioli should be creamy with a tangy-sweet finish that balances the salty meats and rich cheese.
- Lay out all 8 slices of sourdough bread. Spread the balsamic aioli on one side of each slice. On 4 slices, layer one chicken cutlet, 2 slices of prosciutto, one slice of provolone, about ¼ cup shredded mozzarella, and a generous layer of roasted red peppers. Top with the remaining bread slices, aioli side down.
- Brush the outside of each sandwich lightly with olive oil or softened butter. Heat a skillet or panini press over medium heat. Cook the sandwiches for 3 to 4 minutes per side, pressing gently, until the bread is deeply golden and crisp and the cheese is fully melted. Slice and serve immediately.
Tips
Erren’s Top Tips
- Pound the chicken slightly if needed so all cutlets cook evenly.
- Drain and pat the roasted red peppers dry to avoid soggy bread.
- Medium heat is key when grilling — too hot and the bread browns before the cheese melts.
- Press gently, not aggressively, so the filling stays layered and intact.
Variations & Add-Ins
- Add a layer of baby arugula after grilling for a peppery bite.
- Swap the balsamic aioli for pesto mayo for a more herb-forward flavor.
- Add a thin layer of marinara under the chicken for a chicken parm–style sandwich.
- Use ciabatta instead of sourdough for a more classic Italian bakery feel.
Storage & Freezing
These sandwiches are best enjoyed fresh while hot and melty. If needed, store leftover fried chicken cutlets in an airtight container in the refrigerator for up to 3 days and reheat before assembling fresh sandwiches. Assembled sandwiches do not freeze well due to the bread and cheese.
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FAQs
Can I bake the chicken instead of frying?
Yes. Bake breaded cutlets at 425°F until golden and cooked through, about 18 to 22 minutes, flipping halfway.
What can I use instead of prosciutto?
Thinly sliced ham or capicola both work well and keep the sandwich salty and savory.
Can I make the aioli ahead of time?
Absolutely. The balsamic glaze aioli can be made up to 3 days in advance and stored in the refrigerator.
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