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Halved crispy chicken cutlet sandwich with melted cheese, bacon, and greens being grilled on black grill pan

Crispy Chicken Cutlet Sandwich with Burrata & Calabrian Chili Mayo

Crispy chicken cutlet sandwich with torn burrata, crisped prosciutto, Calabrian chili roasted garlic mayo, marinated tomatoes, dressed arugula, and balsamic glaze on toasted sourdough.
Servings 2 sandwiches
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time (Optional) 30 minutes
Total Time 35 minutes

Equipment

  • Cast Iron Skillet or Heavy Pan
  • Instant-Read Thermometer
  • Wire Rack
  • Meat Mallet or Rolling Pin
  • Three Shallow Bowls (breading station)

Ingredients
  

Chicken Cutlets

  • 2 large boneless skinless chicken breasts butterflied and pounded to 1/4 inch
  • 1 cup buttermilk
  • 1 tsp hot sauce
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1.5 cups Italian-style breadcrumbs or panko for extra crunch
  • 1/2 cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • oil for frying vegetable or canola

Calabrian Chili Garlic Mayo

  • 1/2 cup mayonnaise
  • 2-3 tbsp Calabrian chili paste
  • 1 whole head roasted garlic soft cloves squeezed out
  • 1 tsp lemon juice
  • 1 pinch salt

Sandwich Build

  • 4 slices sourdough bread toasted or grill-toasted
  • 1 ball burrata cheese brought to room temp
  • 4-6 slices prosciutto lightly crisped
  • 1 large tomato, sliced
  • 1 cup arugula
  • 1 tbsp olive oil
  • 1 tsp dried oregano or fresh basil
  • balsamic glaze for drizzle

Instructions
 

  • Butterfly chicken breasts and pound to 1/4-inch thickness. Combine buttermilk and hot sauce, add chicken, and marinate 15-30 minutes.
  • Set up breading station: flour in bowl 1, beaten eggs in bowl 2, breadcrumbs + parmesan + garlic powder + paprika + salt + pepper in bowl 3. Dredge each cutlet through flour, egg, then breadcrumb mixture, pressing firmly.
  • Heat oil to 350°F. Fry cutlets 3-4 minutes per side until deep golden brown. Transfer to wire rack and salt lightly.
  • Mix mayo, Calabrian chili paste, squeezed roasted garlic, lemon juice, and salt until smooth.
  • Marinate tomato slices in olive oil, salt, pepper, and oregano for 5-10 minutes. Toss arugula with lemon squeeze and olive oil drizzle. Crisp prosciutto in a pan or on the grill.
  • Toast sourdough (or grill-toast for char marks). Spread Calabrian mayo, layer cutlet, torn burrata, prosciutto, tomatoes, arugula, balsamic glaze, top slice.

Notes

Grill Master Tip: Rest fried cutlets on a wire rack, never paper towels. Paper towels trap steam and soften the crust underneath.
Grill-Finish Option: Grill-toast the sourdough for 60-90 seconds for char marks. Crisp the prosciutto on the grill grates for 30-45 seconds per side. Optionally finish the fried cutlet on a hot grate for grill marks.
Make-Ahead: Fry cutlets, cool on wire rack, store in fridge up to 3 days. Reheat at 400°F in oven or air fryer before assembling.
Oven Alternative: Bake breaded cutlets at 425°F for 18-20 minutes, flipping halfway. Spray with oil for a crispier crust.