Two grilled sandwiches filled with breaded Italian chicken cutlet, melted cheese, and tomato, sliced in half and stacked. Text reads “Italian Chicken Cutlet Sandwich” and “Erren’s Kitchen.”. - 1 Three grilled Italian Chicken Cutlet panini sandwiches filled with melted cheese, roasted red peppers, bacon, and tender chicken breast slices, stacked closely together on white parchment paper. - 2

This Italian chicken cutlet sandwich is pressed until golden and melty. Perfect for lunch or dinner when you want something indulgent and comforting.

in this article:

  • Know Before You Scroll
  • In the Test Kitchen
  • Ingredient Notes
  • Step By Step Instructions
  • Perfect Pairings
  • Italian Chicken Cutlet Sandwich
  • Erren’s Top Tips
  • Variations & Add-Ins
  • Storage & Freezing
  • FAQs

Know Before You Scroll

Italian Chicken Cutlet Sandwich - 3

What You’ll Need

Chicken cutlets, sourdough bread, prosciutto, provolone, mozzarella, roasted red peppers, and a quick balsamic glaze aioli.

Flavor Profile

Crispy, savory, and ultra-comforting with crunchy chicken, salty prosciutto, melty cheese, and a tangy balsamic finish.

Difficulty Level

Intermediate. A few steps involved, but each one is straightforward and totally manageable.

Equipment Needed

Large skillet, shallow bowls for breading, spatula, paper towels, and a panini press or heavy skillet.

Top Tip

Keep the heat at medium when pressing the sandwich so the bread turns golden while the cheese melts all the way through.

Time-Saving Tips

Bread and fry the chicken cutlets up to one day ahead. Reheat briefly before assembling for faster sandwiches.

Ingredient Swaps

Skip the prosciutto and add a spoon of marinara for a chicken parm–style twist.

A hand holding a grilled Italian Chicken Cutlet sandwich filled with melted cheese, sliced meat, and tomatoes, with another sandwich half beneath it and more sandwiches blurred in the background. - 4

In the Test Kitchen

The inspiration for this sandwich came during a long-overdue lunch with an old friend at our favorite Italian deli. We both ordered the same thing: crispy chicken cutlets, salty prosciutto, and heaps of melty, stretchy cheese. It was delicious, but the real star was the balsamic glaze aioli. Straight balsamic glaze would have been too sharp, but folding it into mayo made it creamy, mellow, and perfectly spreadable. It added a tangy sweetness that balanced the richness of the sandwich without making it heavy. I knew I had to recreate that magic at home.

A close-up of a stacked Italian Chicken Cutlet sandwich with layers of toasted bread, crispy bacon, melted cheese, roasted red peppers, and thick slices of grilled chicken, all on a white background. - 5

Ingredient Notes

Assorted ingredients on a white surface, perfect for creating an Italian Sandwich—sliced bread, prosciutto, provolone cheese, shredded cheese, roasted red peppers, oil, balsamic vinegar, mayonnaise, mustard, and salt and pepper shakers. - 6

Chicken Cutlets

Best Choice

Thin, evenly sliced cutlets fry quickly and stay juicy.

Substitutions

Use store-bought chicken cutlets to save time.

Cheese

Best Choice

Low-moisture mozzarella melts smoothly without releasing water.

Substitutions

Use all provolone for a sharper, more savory sandwich.

Roasted Red Peppers

Best Choice

Jarred peppers packed in water or oil, drained very well.

Top Tip

Pat dry to prevent soggy sandwiches.

You can find the full, printable recipe at the top of this post , but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

1

Prepare the Chicken

Begin by preparing the chicken cutlets. Create a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mix of breadcrumbs and grated Parmesan. Season the chicken with salt and pepper, then dredge each cutlet in the flour, dip in the egg, and coat evenly in the breadcrumb mixture.

Six-step process of breading chicken for an Italian Chicken Cutlet: raw seasoned chicken, breadcrumbs, flour coating, beaten eggs, breadcrumb coating again, and fully breaded cutlets ready for your perfect Italian Sandwich. - 7

2

Pan Fry the chicken

In a large skillet, heat olive oil over medium heat and pan-fry each cutlet for 3 to 4 minutes per side until crispy and golden brown. Transfer to a paper towel-lined plate and let rest.

Three images show the process of frying Italian Chicken Cutlet: raw cutlets in a pan, golden-brown cutlets cooking, and four cooked cutlets on paper towels to drain excess oil—perfect for a Chicken Sandwich or Italian Sandwich. - 8

3

Make the Aioli

Next, prepare the balsamic glaze aioli by mixing the mayonnaise, balsamic glaze, and Dijon mustard (if using) in a small bowl. Season with salt and pepper to taste. The flavor should be tangy, slightly sweet, and super creamy — just right to balance the rich, savory elements of the sandwich.

A metal whisk rests in a white speckled bowl filled with a creamy, light brown sauce or dressing, partially mixed—perfect for drizzling over an Italian Chicken Cutlet or adding flavor to your favorite Chicken Cutlet Sandwich. - 9

4

Assemble the Saddwhich

To assemble, lay out all 8 slices of sourdough bread and spread the balsamic aioli on one side of each. On 4 slices, layer one crispy chicken cutlet, 2 slices of prosciutto, one slice of provolone cheese, ¼ cup of shredded mozzarella, and a generous amount of roasted red peppers. Top with the remaining bread slices, aioli side down.

Five images show the step-by-step assembly of an Italian Chicken Cutlet Sandwich with bread, chicken cutlet, ham, cheese, and roasted peppers, ending with the sandwich being grilled on a panini press. - 10

5

Grill It

Brush the outside of each sandwich with olive oil or softened butter. Heat a skillet or panini press over medium heat and cook each sandwich for 3 to 4 minutes per side, pressing gently with a spatula or sandwich press, until the bread is golden and crisp and the cheese is fully melted. Slice and serve immediately for the ultimate hot, melty, savory sandwich experience.

Two stacked grilled Italian sandwiches with golden toasted bread, filled with melted cheese, red bell peppers, ham, and a thick slice of Italian chicken cutlet. The melted cheese and peppers are visible at the edges. - 11

Perfect Pairings

  • Easy Italian Antipasto Pasta Salad
  • Best EVER Potato Wedges
  • Half Sour Refrigerator Pickles
Three grilled Italian Chicken Cutlet panini sandwiches filled with melted cheese, roasted red peppers, bacon, and tender chicken breast slices, stacked closely together on white parchment paper. - 12

Ingredients

  • ▢ 2 large boneless (skinless chicken breasts (sliced in half to make 4 thin cutlets))
  • ▢ 1 cup all-purpose flour
  • ▢ 2 large eggs (beaten)
  • ▢ 1½ cups Italian-style breadcrumbs
  • ▢ ½ cup grated Parmesan cheese
  • ▢ Salt and black pepper
  • ▢ Olive oil (for frying)
For the Sandwiches
  • ▢ 8 slices sourdough bread
  • ▢ 4 slices provolone cheese
  • ▢ 1 cup shredded low-moisture mozzarella
  • ▢ 8 slices prosciutto (2 per sandwich)
  • ▢ 1 cup roasted red peppers (sliced and drained)
  • ▢ Olive oil or softened butter (for grilling)
For the Balsamic Glaze Aioli
  • ▢ ½ cup mayonnaise
  • ▢ 2 tablespoons balsamic glaze
  • ▢ ½ teaspoon Dijon mustard (optional)
  • ▢ Salt and black pepper (to taste)

Instructions

  • Season the chicken cutlets generously with salt and black pepper on both sides. Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and a mixture of breadcrumbs and grated Parmesan in the third. Dredge each cutlet in the flour, dip into the eggs, then coat thoroughly in the breadcrumb mixture, pressing gently so it sticks.
  • Heat a thin layer of olive oil in a large skillet over medium heat. Fry the breaded cutlets for 3 to 4 minutes per side until golden brown and crispy and the chicken is cooked through. Transfer to a paper towel-lined plate and let rest while you prepare the rest of the sandwich.
  • In a small bowl, stir together the mayonnaise, balsamic glaze, and Dijon mustard if using. Season with salt and black pepper to taste. The aioli should be creamy with a tangy-sweet finish that balances the salty meats and rich cheese.
  • Lay out all 8 slices of sourdough bread. Spread the balsamic aioli on one side of each slice. On 4 slices, layer one chicken cutlet, 2 slices of prosciutto, one slice of provolone, about ¼ cup shredded mozzarella, and a generous layer of roasted red peppers. Top with the remaining bread slices, aioli side down.
  • Brush the outside of each sandwich lightly with olive oil or softened butter. Heat a skillet or panini press over medium heat. Cook the sandwiches for 3 to 4 minutes per side, pressing gently, until the bread is deeply golden and crisp and the cheese is fully melted. Slice and serve immediately.

Tips

Erren’s Top Tips

  • Pound the chicken slightly if needed so all cutlets cook evenly.
  • Drain and pat the roasted red peppers dry to avoid soggy bread.
  • Medium heat is key when grilling — too hot and the bread browns before the cheese melts.
  • Press gently, not aggressively, so the filling stays layered and intact.

Variations & Add-Ins

  • Add a layer of baby arugula after grilling for a peppery bite.
  • Swap the balsamic aioli for pesto mayo for a more herb-forward flavor.
  • Add a thin layer of marinara under the chicken for a chicken parm–style sandwich.
  • Use ciabatta instead of sourdough for a more classic Italian bakery feel.

Storage & Freezing

Nutrition

A close-up of an Italian Chicken Cutlet sandwich cut in half, showing layers of melted cheese, roasted red peppers, breaded chicken cutlet, and crispy bacon between toasted bread. A bowl of dipping sauce is blurred in the background. - 13

Can I bake the chicken instead of frying?

Yes. Bake breaded cutlets at 425°F until golden and cooked through, about 18 to 22 minutes, flipping halfway.

What can I use instead of prosciutto?

Thinly sliced ham or capicola both work well and keep the sandwich salty and savory.

Can I make the aioli ahead of time?

Absolutely. The balsamic glaze aioli can be made up to 3 days in advance and stored in the refrigerator.

Three grilled Italian Chicken Cutlet panini sandwiches filled with melted cheese, roasted red peppers, bacon, and tender chicken breast slices, stacked closely together on white parchment paper. - 14

Italian Chicken Cutlet Sandwich

Ingredients

  • 2 large boneless skinless chicken breasts (sliced in half to make 4 thin cutlets)
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1½ cups Italian-style breadcrumbs
  • ½ cup grated Parmesan cheese
  • Salt and black pepper
  • Olive oil for frying

For the Sandwiches

  • 8 slices sourdough bread
  • 4 slices provolone cheese
  • 1 cup shredded low-moisture mozzarella
  • 8 slices prosciutto 2 per sandwich
  • 1 cup roasted red peppers sliced and drained
  • Olive oil or softened butter for grilling

For the Balsamic Glaze Aioli

  • ½ cup mayonnaise
  • 2 tablespoons balsamic glaze
  • ½ teaspoon Dijon mustard optional
  • Salt and black pepper to taste

Instructions

  • Season the chicken cutlets generously with salt and black pepper on both sides. Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and a mixture of breadcrumbs and grated Parmesan in the third. Dredge each cutlet in the flour, dip into the eggs, then coat thoroughly in the breadcrumb mixture, pressing gently so it sticks.
  • Heat a thin layer of olive oil in a large skillet over medium heat. Fry the breaded cutlets for 3 to 4 minutes per side until golden brown and crispy and the chicken is cooked through. Transfer to a paper towel-lined plate and let rest while you prepare the rest of the sandwich.
  • In a small bowl, stir together the mayonnaise, balsamic glaze, and Dijon mustard if using. Season with salt and black pepper to taste. The aioli should be creamy with a tangy-sweet finish that balances the salty meats and rich cheese.
  • Lay out all 8 slices of sourdough bread. Spread the balsamic aioli on one side of each slice. On 4 slices, layer one chicken cutlet, 2 slices of prosciutto, one slice of provolone, about ¼ cup shredded mozzarella, and a generous layer of roasted red peppers. Top with the remaining bread slices, aioli side down.
  • Brush the outside of each sandwich lightly with olive oil or softened butter. Heat a skillet or panini press over medium heat. Cook the sandwiches for 3 to 4 minutes per side, pressing gently, until the bread is deeply golden and crisp and the cheese is fully melted. Slice and serve immediately.

Video

Notes

Erren’s Top Tips

  • Pound the chicken slightly if needed so all cutlets cook evenly.
  • Drain and pat the roasted red peppers dry to avoid soggy bread.
  • Medium heat is key when grilling — too hot and the bread browns before the cheese melts.
  • Press gently, not aggressively, so the filling stays layered and intact.

Variations & Add-Ins

  • Add a layer of baby arugula after grilling for a peppery bite.
  • Swap the balsamic aioli for pesto mayo for a more herb-forward flavor.
  • Add a thin layer of marinara under the chicken for a chicken parm–style sandwich.
  • Use ciabatta instead of sourdough for a more classic Italian bakery feel.

Storage & Freezing

Nutrition

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