Italian Chicken Cutlet Sandwich
Crispy golden chicken cutlets layered with prosciutto, melted provolone and mozzarella, roasted red peppers, and a creamy balsamic aioli, all pressed between buttery sourdough until hot and gooey.
Servings 4
Calories 1262
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.
Notes
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.Nutrition
Calories: 1262 | Carbohydrates: 127g | Protein: 67g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 223mg | Sodium: 2532mg | Potassium: 871mg | Fiber: 6g | Sugar: 11g | Vitamin A: 824IU | Vitamin C: 18mg | Calcium: 577mg | Iron: 10mg