top of page
Asset 16.png

let’s make something Naughty

Chili Crisp Chicken Cutlet Sandwich

make me

Ingredients 

Serving Size: 2 sandwiches

For the Chicken Cutlets

  • 2 boneless, skinless chicken breasts

  • 1 cup all-purpose flour

  • 2 large eggs

  • 1 tablespoon water

  • 1 ½ cups panko breadcrumbs

  • ½ cup finely grated Parmesan cheese

  • 1 teaspoon garlic powder

  • 1 teaspoon smoked paprika

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • Neutral oil (canola, vegetable, or peanut) for frying

For the Chili Crisp Aioli

  • ½ cup mayonnaise

  • 2 tablespoons chili crisp (adjust to heat level)

  • 1 teaspoon honey

  • Juice of ½ a lemon

For Sandwich

  • 4 thick slices of sourdough bread

  • 2 small fresh burrata balls (one per sandwich)

  • 6 slices prosciutto

  • ¼ cup sun-dried tomatoes, thinly sliced (oil-packed preferred)

  • Extra grated Parmesan cheese, for finishing

  • Olive oil or butter, for toasting bread

Instructions 

Step 1: Make the Chicken Cutlets

  1. Butterfly and Pound: Slice each chicken breast in half horizontally to create 2 thin cutlets (you’ll end up with 4 total). Place between plastic wrap or parchment and gently pound until even thickness (about ½ inch).

  2. Set up breading station:

  • Bowl 1: Flour

  • Bowl 2: Beaten eggs with water

  • Bowl 3: Panko, Parmesan, garlic powder, paprika, salt, pepper

  1. Dredge: Coat chicken in flour, dip in egg wash, then coat thoroughly in breadcrumb mixture. Press crumbs in so they stick.

  2. Fry: Heat ½ inch of oil in a skillet over medium heat (350°F if using thermometer). Fry cutlets 3–4 minutes per side until golden brown and internal temp is 165°F. Drain on paper towels and season lightly with salt.

Step 2: Make Chili Crisp Aioli

  1. Stir together mayo, chili crisp, honey, and lemon juice (if using). Taste and adjust for heat or sweetness.

Step 3: Toast the Bread

  1. Brush sourdough slices lightly with olive oil or butter.

  2. Add bottom bread to skillet on medium heat

  3. Spread a generous layer of chili crisp aioli. Place a crispy chicken cutlet on the bottom slice. Add prosciutto. Tear burrata open and scoop over the chicken, letting it spill slightly. Add sun-dried tomatoes. Finish with extra Parmesan shavings. Cap with the second slice (lathered with chili crisp aioli) , press gently and flip to toast other side.

Hello naughties. It’s been almost 2 weeks since I’ve made a sandwich and I’ve felt severely deprived. So in honor, I put together this masterpiece: We’re talking a crispy golden chicken cutlet, creamy burrata that burst on top, ribbons of prosciutto, and a chili crisp aioli that answers all of your prayers. And all of it stacked between toasted sourdough. Its an American/Italian masterpiece.

sandwiches, sandwich, chicken

bottom of page