Just about every deli in the northeast has the classic and sometimes their own version of it. Every time we visit I get fixated and must hunt down the best chicken cutlet sandwich. We just went up last week to visit my husbands grandmother. This is the first year in the past three years we are not going up north for Christmas. So we decided to at least visit his grandmother and this way she gets to see her great grandson. Our first stop after we landed was to the Rye Ridge Diner for lunch. I had a chicken cutlet sandwich in case you were wondering.
I even took a picture of it. It was good, not the best I have had, but good.
I went shopping earlier and decided it was a chicken cutlet sandwich day. So I made one.
Look at these guys. They have no idea the greatness that is about to be bestowed on them.
And of course the roll. This is an essential piece. The sandwich is just not the same otherwise.
This makes me happy.
Ok – you have to get really good real mozzarella cheese. Are you drooling yet?
Put it all together and you have achieved greatness.
What are you waiting for? Go get the necessary ingredients and make one now.
Chicken Cutlet Sandwich
prep and cooking time about 25 minutes
use as much as you want of ingredients
4 chicken cutlet
1 cup panko breadcrumbs
Place the panko breadcrumbs in a bowl and add salt and pepper to season. Whisk egg in a separate bowl. Dredge each cutlet into egg first, then into breadcrumbs. Set aside. Heat your pan and add enough olive oil so your cutlets will be covered to the side, but not drowning in it. Cook each side for about 8 minutes. You can finish cooking in the oven if you think they are not cooked all they way and afraid to burn them.
Arrange the cutlets on a cookie sheet to place in the oven or your toaster oven would work. Place the mozzarella on each cutlet and broil or heat in toaster oven for about 2 minutes or until cheese is melted. Spread mayo on both pieces of bread, place tomatoes on the bottom side, then the cutlet, lettuce and second piece of bread.