Chicken Cutlet Recipes
Crispy chicken cutlets for weeknights — stacked pepperoni sandwiches, buffalo wraps, honey butter cutlets, and cutlets over rigatoni for hungry families.
★ dinner
dinnerStacked Chicken Cutlet Pepperoni Sandwich
It’s amazing the things you come up with when you’re bored.
Dan LancasterIngredients
- 1-2 Chicken Cutlets
- layers Pepperoni
- 1 Sandwich Bun
- to melt Mozzarella
- Mayonnaise
Instructions
- 1I made cutlets in my previous post and they were huge. So I only needed one for this sandwich. You may need two.
- 2Preheat your broiler on high or oven at the highest setting. Stack your ingredients on an oven safe dish or pan. Chicken, Mozzarella, Pepperoni, Chicken and then more Mozzarella.
- 3Cook it in the oven or under the broiler until the cheese is nice and melted.
- 4Mayo up a bun and gently slide your chicken onto the bun. Top it and cut it in half and then admire it for a minute.
- 5Eat it!
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Open in Pepper →Thin Chicken Cooks Fast And Feeds Everyone
A chicken breast pounded thin cooks in a few minutes a side, and that changes what dinner looks like on a Tuesday. Breadcrumbs, egg, a hot skillet, and you have something crisp enough that nobody asks what else is for supper.
Cooks on Pepper reach for these when practice runs late, when the kids want a sandwich instead of a plate, or when there is pasta already boiling and they need something to lay on top of it.
Every recipe here starts with that same cutlet and takes it somewhere: a Stacked Chicken Cutlet Pepperoni Sandwich, a Buffalo Chicken Cutlet Wrap, Honey Butter Crispy Chicken Cutlet, Crispy Chicken Cutlets with Parmigiano Reggiano, and Rosey Rigatoni w/ Chicken Cutlet.
Quick Tips
- 1
Pound them even
Put the breast between two sheets of plastic and pound to about 1/4 inch all over so the thin end does not dry out before the thick end cooks.
- 2
Set up three dishes
Flour, beaten egg, then breadcrumbs — press the crumbs on firmly and let the breaded cutlets sit 10 minutes so the coating sticks in the pan.
- 3
Keep the oil hot
Use about 1/4 inch of oil and wait until a crumb sizzles right away, roughly 350°F. Cook 3 to 4 minutes a side and do not crowd the pan.
- 4
Drain on a rack
Move fried cutlets to a wire rack instead of paper towels so the bottom stays crisp while the rest of dinner finishes.
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