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Parmesan Panko Chicken Cutlet Sandwiches
Andre Lewis

Parmesan Panko Chicken Cutlet Sandwiches

A proper three-stage breading makes a thin chicken cutlet crisp from edge to edge. Parmesan belongs in the panko, where it browns and tastes nutty instead of disappearing into a sauce. The lemon mayo and peppery arugula keep the whole thing from eating like a breaded brick.
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Prep Time 25 minutes
Cook Time 16 minutes
Total Time 41 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 5 oz each
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3/4 cup all-purpose flour
  • 2 large eggs
  • 1 tbsp water
  • 1 1/4 cups panko breadcrumbs
  • 1/2 cup finely grated Parmesan cheese
  • 4 cups canola oil
  • 1/3 cup mayonnaise
  • 1 tbsp lemon juice
  • 4 ciabatta rolls split
  • 2 cups baby arugula

Method
 

  1. Season the chicken with salt and black pepper and let it stand for 15 minutes.
  2. Place the flour in a shallow bowl, beat the eggs with water in a second bowl and combine the panko with Parmesan in a third.
  3. Coat each cutlet in flour, dip it in egg and press it firmly into the Parmesan panko, then rest the breaded chicken for 10 minutes.
  4. Whisk the mayonnaise and lemon juice together and set the sauce aside.
  5. Heat the canola oil in a wide heavy skillet to 350°F and shallow-fry 2 cutlets at a time for 3 to 4 minutes per side, keeping the oil above 335°F, until golden and 165°F inside.
  6. Drain the cutlets on a wire rack and rest for 3 minutes.
  7. Toast the ciabatta cut sides, spread them with lemon mayo and assemble each roll with 1 cutlet and 1/2 cup arugula.