Bold, crunchy, and deeply satisfying, this crispy chicken cutlet sandwich brings restaurant-style indulgence straight to your kitchen. It’s built on layers of contrasting textures—golden-fried chicken, velvety mozzarella, smoky roasted peppers, peppery arugula, and a slick of bold pesto all stacked inside a crusty Italian roll. Each bite delivers rich Italian flavors and a perfectly balanced structure, making it more than just a sandwich—it’s a full-on experience.

Whether you’re feeding a crowd, upgrading your weekday lunch, or simply in the mood for something indulgent, this sandwich delivers every time. Here’s how to make your own, plus key tips to master every component.

Choosing the Right Chicken: Thighs for Flavor

Chicken thighs are a smart pick here. Compared to breasts, they’re more forgiving during frying and stay juicy even after hitting the hot oil. Their slightly richer flavor holds up beautifully against bold toppings like prosciutto and pesto.

For the coating, a blend of panko and sourdough breadcrumbs gives the best of both worlds—light crispiness from the panko and deeper flavor from the sourdough. Make sure to press the crumbs in well so the coating sticks and forms a solid crust when fried.

Perfecting the Fry: Crisp, Not Greasy

Deep-frying chicken at the right temperature (around 350°F) is key. If the oil’s too cool, the breading absorbs oil and gets soggy. Too hot, and you’ll burn the outside before the inside is cooked through.

Fry the thighs until they reach an internal temp of 165°F, and let them rest on a wire rack rather than paper towels—this keeps them crisp rather than steaming in their own heat.

Building Flavor: Why Every Ingredient Matters

Every component in this sandwich adds something crucial:

Prosciutto offers a salty, savory layer that melts slightly from the residual heat of the chicken.
Mozzarella brings a creamy, mellow contrast to the crisp cutlet. Use fresh slices for better melt and flavor.
Roasted red peppers lend smoky sweetness and moisture. Jarred is fine—just drain them well.
Pesto adds richness and a punch of basil-garlic flavor; store-bought works, but homemade will shine.

These ingredients don’t just taste good—they’re strategically layered to balance richness, brightness, and crunch in every bite.

The Bread: Choosing the Right Roll

Skip flimsy sandwich bread. You want structure to support all these layers. Italian sub rolls or small ciabatta loaves are ideal—they’re crusty on the outside, soft enough inside to soak up flavor without falling apart.

Before assembly, slice them and toast lightly if desired. This not only enhances flavor but also helps the pesto layer adhere better.

Greens That Work: Arugula with a Twist

A small but significant detail: toss the arugula in balsamic vinaigrette before adding it. This transforms the greens from a filler into a flavorful accent. The vinegar cuts through the richness of the meat and cheese, while the arugula’s natural bite adds sharpness.

Use just enough dressing to coat—you’re not making a salad, but you do want flavor in every leaf.

Smart Assembly: Stack with Purpose

When you’re layering ingredients this bold, order matters:

Start with the bottom half of the bread, and spread pesto generously on both sides.
Place the chicken cutlet first—it forms the sandwich’s foundation.
Add prosciutto and let it drape over the chicken. Its warmth will soften the meat slightly.
Lay down mozzarella slices, then the roasted red peppers.
Finally, top with the balsamic-dressed arugula, then close with the top roll.

Press gently to help everything settle, and slice in half to show off the stacked layers.

Make-Ahead Tips and Storage

While best fresh, components can be prepped ahead:

Chicken: Bread and refrigerate raw, covered, up to 1 day ahead. Fry just before serving.
Arugula: Wash and dry, but don’t toss with vinaigrette until ready to assemble.
Roasted red peppers and pesto: Store separately and spoon on at the last minute.

Assembled sandwiches don’t keep well because the bread can get soggy. However, leftovers can be enjoyed cold or reheated in a toaster oven if stored unassembled.

Customization Ideas: Variations and Add-Ons

Want to tweak it? Try these ideas:

Spicy kick: Add Calabrian chili paste to the pesto or slip in a few pickled jalapeños.
Different cheese: Swap mozzarella for provolone, fontina, or even burrata for a creamier center.
Bread upgrade: Use focaccia or crusty baguette for a different texture.
Grilled option: Instead of frying, grill marinated chicken thighs for a lighter twist.

Pairing Suggestions

This sandwich is filling, but it still pairs well with sides like:

Garlic parmesan fries or sweet potato wedges
Simple green salad with lemon vinaigrette
Chilled pasta salad with olives, sun-dried tomatoes, and feta
Sparkling water, iced tea, or a cold Italian soda for a refreshing contrast

Final Thoughts

This crispy chicken cutlet sandwich isn’t your everyday lunch—it’s a fully loaded, Italian-inspired creation that’s as much about flavor balance as it is about indulgence. With crispy chicken, creamy cheese, bright greens, and vibrant spreads, it covers all the bases in one perfect bite.

Take your time when assembling, and don’t skimp on quality ingredients—each element plays a part in making this sandwich something memorable. It’s an ideal recipe for weekend eats, casual get-togethers, or anytime you want a satisfying upgrade from the usual.

Crispy Chicken Cutlet Sandwich with Prosciutto, Mozzarella & Arugula

This crispy chicken cutlet sandwich features juicy fried chicken thighs coated in a crunchy panko and sourdough crumb mix, layered with savory prosciutto, fresh mozzarella, smoky roasted red peppers, and peppery arugula tossed in balsamic vinaigrette. Spread with vibrant basil pesto on crusty Italian rolls, this sandwich combines bold Italian flavors and textures for a satisfying gourmet lunch or casual dinner.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Resting time after frying 5

Total Time 35

Course Dinner, Lunch

Cuisine American, Italian

Servings 4 servings

Calories 650 kcal

Ingredients

Main Ingredients

4 pieces chicken thighs boneless, skinless
0.5 cup panko breadcrumbs
0.5 cup sourdough breadcrumbs finely ground
4 slices prosciutto
4 oz mozzarella cheese fresh slices
1 cup arugula fresh
2 tbsp balsamic vinaigrette
0.5 cup roasted red peppers sliced, drained if jarred
0.25 cup basil pesto
4 pieces Italian rolls or sub rolls

Instructions

Cooking the Chicken

Prepare the breading by combining panko and sourdough breadcrumbs in a shallow dish. Dredge each chicken thigh thoroughly in the breadcrumb mix, pressing gently to adhere.
Heat oil in a frying pan to approximately 350°F (175°C). Fry the breaded chicken thighs until golden brown and cooked through, about 5-7 minutes per side, reaching an internal temperature of 165°F (74°C). Drain on a wire rack and allow to rest for 5 minutes.

Preparing Greens and Bread

While the chicken rests, toss fresh arugula with balsamic vinaigrette until lightly coated. Set aside.
Slice the Italian rolls horizontally and spread a generous layer of basil pesto on both cut sides.

Assembling the Sandwich

Assemble the sandwiches by placing a fried chicken thigh on the bottom half of each roll. Layer with a slice of prosciutto, mozzarella cheese, roasted red peppers, and finally the balsamic-dressed arugula.
Close the sandwiches with the top halves of the rolls. Slice in half if desired and serve immediately.