⏱️ Prep Time: 20 minutes • 🍳 Cook Time: 15 minutes

This sandwich is a total homage to the chicken cutlet sandwiches my mom used to make — crispy breaded chicken, a slice of cheddar, iceberg lettuce, and mayo on soft roll. This version keeps the soul of the original but dials up the flavor and texture with just a few thoughtful upgrades: fresh herbs in the breadcrumb coating, sharp white cheddar, and a lemony garlic mayo that gives each bite a little zing.

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*A golden-crisp chicken cutlet sandwich layered with sharp cheddar, garlic-lemon mayo, and fresh lettuce on a toasted brioche bun.*

I like to use panko for extra crunch, and I season the dredge with fresh thyme and a little paprika to give the chicken some herby warmth. The mayo is simple but flavorful — just garlic, lemon, and a pinch of salt — and it cuts through the richness of the cutlet beautifully. A slice of sharp cheddar melts gently over the hot chicken, and butter lettuce gives it a fresh, cool crunch.

Ingredients

🍽️ Servings: 4 • 🔥 Calories/Serving: ~550

For the Chicken:

2 large boneless, skinless chicken breasts (butterflied and pounded thin)
1 cup panko breadcrumbs
1/4 cup grated Parmesan
1 tbsp chopped fresh thyme (or 1 tsp dried)
1/2 tsp smoked paprika
1/2 cup all-purpose flour
2 eggs, beaten
Salt & pepper
Olive oil or neutral oil for pan-frying

For the Garlic-Lemon Mayo:

1/2 cup mayo
1 small garlic clove, finely grated
1 tsp lemon juice
Zest of 1/2 lemon
Pinch of salt

For Assembly:

4 brioche buns or potato rolls, toasted
4 slices sharp cheddar cheese
Butter lettuce or romaine leaves

Steps

Step 1

Pound the chicken breasts to about 1/2-inch thickness and season both sides with salt and pepper.

Step 2

Set up your dredging station: flour in one bowl, beaten eggs in the second, and in the third — mix panko, Parmesan, thyme, and paprika.

Step 3

Dredge each cutlet in flour, dip in egg, then coat in the panko mixture. Press well to adhere.

Step 4

Heat oil in a large skillet over medium heat. Pan-fry the cutlets for 3–4 minutes per side, or until golden and cooked through. Transfer to a wire rack and immediately top each with a slice of cheddar so it melts slightly.

Step 5

While the chicken cooks, mix together the mayo, garlic, lemon juice, zest, and salt in a small bowl.

Step 6

To assemble, slather the toasted buns with the garlic-lemon mayo, layer with lettuce, then the cheesy chicken cutlet. Top with the other bun half and dig in.