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Crispy Chicken Cutlet Sandwich with Apple-Cabbage Slaw

Crispy Chicken Cutlet Sandwich with Apple-Cabbage Slaw

Updated October 28, 2026

Thin, golden panko-crusted chicken cutlets on toasted rolls, piled with a crunchy, tangy apple-cabbage slaw.

Breaded cutlets hold on the rack in the fridge up to 2 hours before frying. Want heat? Add a pinch of cayenne to the flour, or spread the rolls with hot honey.

Keep the first batch warm on the rack in a 200°F oven while you fry the second. The slaw is good on its own as a side; make a double batch.

Cook time
50 min
Rating
…

Ingredients

Scale
Measurement units
  • 1 ½ lb boneless, skinless chicken breasts (2 large)
  • 1 ½ tsp kosher salt (divided)
  • ½ tsp black pepper
  • ½ cup all-purpose flour
  • ½ tsp garlic powder
  • 2 large eggs
  • 1 ½ cups panko breadcrumbs
  • ½ cup vegetable oil (for frying)
  • 4 cups green cabbage (thinly sliced; about 1/4 of a medium head)
  • 1 Granny Smith apple (cut into matchsticks)
  • 3 tbsp mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 4 sandwich rolls, such as brioche or ciabatta (split)
  • 1 tbsp unsalted butter (softened)

Instructions

Make the cutlets
Slice chicken breasts (1 ½ lb) in half horizontally to make 4 thin cutlets.
Between sheets of plastic wrap, pound the cutlets to an even 1/2-inch thickness.
Season both sides with kosher salt (1 tsp) and pepper (½ tsp).
Equipment: meat mallet
Bread the cutlets
Mix flour (½ cup) and garlic powder (½ tsp) in the first dish. Beat eggs in the second. Put panko (1 ½ cups) in the third.
Coat each cutlet in flour and shake off the excess, dip in egg and let it drip, then press firmly into the panko on both sides. Set on the rack to rest while you make the slaw.
Equipment: three shallow dishes, wire rack and sheet pan
Make the slaw
In a large bowl, whisk mayonnaise (3 tbsp), cider vinegar (2 tbsp), Dijon mustard (1 tbsp), honey (1 tsp) and salt (¼ tsp).
Add sliced cabbage (4 cups) and apple matchsticks and toss well.
Equipment: large bowl
Fry the cutlets
Heat vegetable oil (½ cup) in a 12-inch skillet over medium heat until shimmering and a pinch of panko sizzles right away.
Lay in two cutlets and fry until deep golden underneath, about 3 minutes.
Flip and fry until golden and the thickest part reads 165°F, about 3 minutes. Move to the rack.
Repeat with the remaining cutlets, then sprinkle all of them with salt (¼ tsp).
Equipment: 12-inch skillet, wire rack and sheet pan, instant-read thermometer
Toast the rolls
Spread the cut sides of rolls with butter (1 tbsp) and toast cut-side down in a clean skillet until golden, about 2 minutes.
Equipment: 12-inch skillet
Build the sandwiches
Set a hot cutlet on the bottom of each roll, pile the slaw on top, close and serve right away.

Tomorrow's Meal

Skillet Chicken Cutlet Parm

Leftover cutlets re-crisped in a skillet, topped with marinara and mozzarella and covered until bubbly.

You'll need to pick up:

1 cup marinara sauce1 cup shredded mozzarella2 tbsp grated Parmesan1 tbsp olive oilfresh basil

Quick overview:

  1. 1.Heat the oil in a skillet over medium heat and re-crisp the cutlets 2 minutes per side
  2. 2.Spoon marinara over each cutlet and top with mozzarella and Parmesan
  3. 3.Cover and cook over medium-low heat 4 to 5 minutes until the cheese melts and the sauce bubbles
  4. 4.Tear basil over the top and serve

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