Crisp chicken cutlets with garlic-Parmesan butter on toasted rolls. This approachable version keeps the method straightforward, with familiar ingredients and a few small details that make dinner easier.
Why you’ll love this recipe
- Familiar ingredients with plenty of flavor.
- About 35 minutes from prep to table.
- Easy to round out with an herby cabbage slaw.
What you’ll need
Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.
- 4 thin chicken cutlets (1½ lb)
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup flour
- 1 egg, beaten
- ¾ cup panko
- ¼ cup Parmesan
- 2 tbsp neutral oil
- 2 tbsp butter
- 2 garlic cloves, minced
- 4 sandwich rolls
- 4 lettuce leaves
Let’s make it
Get ready
Season chicken with salt and pepper. Set flour, egg, and panko mixed with Parmesan in three shallow bowls.
Build the flavor
Coat each cutlet in flour, then egg, then crumbs.
Bring it together
Heat oil in a skillet over medium heat. Cook in batches for 4–5 minutes per side until golden and the chicken reaches 165°F.
Finish cooking
Melt butter in a small pan and gently cook garlic for 30 seconds. Brush over the chicken.
Serve and enjoy
Toast rolls lightly and fill with lettuce and chicken.
Make It Even Better
Use thin, even cutlets so the crumbs do not darken before the center cooks.
Read through the recipe and measure the ingredients before starting.
Make it your own
Use a soft brioche bun or add sliced tomatoes.
What to serve with it
An herby cabbage slaw
More dinner inspiration ↗Storage & reheating
Refrigerate leftovers in a shallow, covered container within 2 hours. Use within 3 days. Reheat gently until the center reaches 165°F, adding a splash of water or broth if needed.
COOKS COURT · THE RECIPE
Garlic Parmesan Chicken Sandwiches
Crisp chicken cutlets with garlic-Parmesan butter on toasted rolls.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
Ingredients
For the recipe
- 4 thin chicken cutlets (1½ lb)
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup flour
- 1 egg, beaten
- ¾ cup panko
- ¼ cup Parmesan
- 2 tbsp neutral oil
- 2 tbsp butter
- 2 garlic cloves, minced
- 4 sandwich rolls
- 4 lettuce leaves
Instructions
- Season chicken with salt and pepper. Set flour, egg, and panko mixed with Parmesan in three shallow bowls.
- Coat each cutlet in flour, then egg, then crumbs.
- Heat oil in a skillet over medium heat. Cook in batches for 4–5 minutes per side until golden and the chicken reaches 165°F.
- Melt butter in a small pan and gently cook garlic for 30 seconds. Brush over the chicken.
- Toast rolls lightly and fill with lettuce and chicken.
Notes
- Use thin, even cutlets so the crumbs do not darken before the center cooks.
Cooks Court · /recipes/garlic-parmesan-chicken-sandwiches
