Description
These Honey Dijon Chicken Cutlet Sandwiches are a perfect blend of crispy, juicy chicken with a sweet and tangy honey Dijon sauce. Ideal for a quick weeknight dinner or casual lunch, they feature tender chicken breasts breaded with panko breadcrumbs and cooked to golden perfection. Served on soft sandwich rolls with fresh lettuce and tomato, these sandwiches are both flavorful and satisfying.
Ingredients
Scale
Chicken Cutlets
- 4 boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Sandwich Components
- 4 sandwich rolls or buns
- 4 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 4 lettuce leaves
- 4 tomato slices
- Optional pickles for serving
Instructions
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with salt and black pepper to enhance their natural flavor.
- Prepare Breading Station: Set up three shallow dishes—one with flour, one with beaten eggs, and one with panko breadcrumbs. This will make the coating process neat and efficient.
- Bread the Chicken: Dredge each chicken breast first in flour, shaking off excess. Next, dip in the beaten eggs, allowing excess to drip off. Finally, coat thoroughly with panko breadcrumbs to ensure a crisp texture.
- Cook the Chicken: Heat olive oil and unsalted butter together in a large skillet over medium heat. Once shimmering, add the breaded chicken cutlets and cook for 4 to 5 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F.
- Make Honey Dijon Sauce: In a small bowl, combine mayonnaise, Dijon mustard, and honey. Stir until smooth and well blended to create a sweet and tangy spread.
- Assemble Sandwiches: Spread the honey Dijon sauce generously on the bottom halves of the sandwich rolls. Layer with lettuce leaves, tomato slices, and the cooked chicken cutlets. Add pickles if desired, then top with the remaining bun halves.
- Serve: Serve the sandwiches immediately while the chicken is warm and crispy for the best flavor and texture experience.
Notes
- For extra flavor, add a slice of your favorite cheese, such as Swiss or cheddar, or top the chicken with caramelized onions before assembling.
- For a lighter version, bake chicken cutlets at 400°F for 15–20 minutes until cooked through instead of pan-frying.
- Leftover cutlets can be refrigerated up to 2 days and reheated for quick sandwiches the next day.
- Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 8 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 90 mg
