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Crispy Chicken Cutlet Sandwich with Apple-Cabbage Slaw

Crispy Chicken Cutlet Sandwich with Apple-Cabbage Slaw

Published September 24, 2026

Breaded and pan-fried chicken cutlets on toasted bread with a crisp, tangy apple-cabbage slaw that cuts through the richness.

Pound chicken evenly to ensure it cooks through in the same time the exterior crisps. Set up your breading station before you start—flour, beaten egg, then panko in order.

Toss the slaw with vinegar and mustard just before serving to keep it crisp; it will wilt if dressed too far ahead. For extra flavor, add 1 tsp Dijon mustard or a pinch of cayenne to the flour mixture before breading.

Cook time
45 min
Rating
…

Ingredients

Scale
Measurement units
  • 4 breasts (about 6 oz each) boneless, skinless chicken breasts (pounded to ½-inch thickness)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 ½ cups panko breadcrumbs
  • salt (to taste)
  • black pepper (to taste)
  • 4 tbsp vegetable oil (for pan-frying)
  • 4 cups green cabbage (about ½ small head)
  • 2 medium Granny Smith apple (about 8 oz total)
  • 3 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 2 tbsp mayonnaise
  • 4 slices or rolls sandwich bread or rolls (brioche or ciabatta recommended)
  • 1 tbsp butter (for toasting bread)

Instructions

Pound the chicken breasts
Place each chicken breast between two pieces of plastic wrap.
Using a meat mallet, gently pound each breast to an even ½-inch thickness.
Season both sides with salt and pepper.
Equipment: meat mallet
Set up the breading station
Place all-purpose flour (1 cup) in the first shallow bowl.
Pour 2 beaten eggs (2 large) into the second bowl.
Pour panko breadcrumbs (1 ½ cup) into the third bowl.
Equipment: three shallow bowls or plates, instant-read thermometer, large mixing bowl
Bread the chicken cutlets
Coat each chicken breast in flour, shaking off excess.
Dip floured chicken into beaten egg, allowing excess to drip off.
Press chicken firmly into panko breadcrumbs, coating both sides evenly.
Place breaded cutlets on a clean plate.
Equipment: instant-read thermometer
Make the apple-cabbage slaw
In a large mixing bowl, combine 4 cups thinly sliced green cabbage (4 cups) and 2 julienned Granny Smith apples.
Whisk together apple cider vinegar (3 tablespoon), Dijon mustard (1 tablespoon), honey (1 teaspoon), and mayonnaise (2 tablespoon) in a small bowl.
Pour dressing over slaw and toss gently until evenly coated.
Set aside until ready to serve.
Equipment: large mixing bowl, instant-read thermometer
Pan-fry the chicken cutlets
Heat vegetable oil (4 tablespoon) in a large skillet over medium-high heat until shimmering, about 2 minutes.
Carefully place breaded chicken cutlets in the hot oil.
Cook for 5–6 minutes until the bottom is golden brown and crispy.
Flip and cook the other side for 4–5 minutes until golden and the internal temperature reaches 165°F.
Transfer cooked cutlets to a paper towel-lined plate to drain.
Equipment: large skillet, instant-read thermometer
Toast the bread
Lightly butter (1 tbsp) 4 sandwich bread slices or rolls.
Toast in a toaster or toaster oven until golden and crispy, about 2–3 minutes.
Equipment: toaster or toaster oven, instant-read thermometer
Assemble the sandwiches
Place one crispy chicken cutlet on each toasted bread slice.
Top each cutlet with a generous portion of apple-cabbage slaw.
Close the sandwich and serve immediately.
Equipment: instant-read thermometer

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