The chicken cutlet club sandwich is a rich and satisfying twist on a diner favorite. It layers crispy panko-breaded chicken, crunchy cabbage, smoky bacon, and juicy tomatoes between golden slices of toasted white bread. Every bite delivers flavor and texture, making this sandwich perfect for a filling lunch or indulgent dinner. It’s hearty, bold, and fully homemade.
Why You’ll Love This Recipe
This sandwich is easy to prepare and absolutely packed with flavor. The fried chicken stays crisp and juicy, while shredded cabbage adds crunch and lightness. Ranch dressing ties everything together with a creamy touch. Bacon brings smoky depth, and triple layers of bread make it a meal worth sharing—or saving for meal prep.
Recipe Origins
Inspired by the classic American club sandwich, this version reimagines the traditional deli-style format. Creator Meredith Hayden of Wishbone Kitchen replaced deli meats with crispy cutlets and added cabbage slaw for texture. The result is a gourmet version of the nostalgic club sandwich, upgraded with homemade flair.
Ingredients
1/2 cup all purpose flour
2 large eggs beaten
2 cups panko bread crumbs
Kosher salt
Freshly ground black pepper
1 1/2 lb boneless skinless chicken breasts sliced into four pieces
8 slices bacon
1 tablespoon vegetable oil
12 slices white sandwich bread
2 medium tomatoes sliced
3 cups green cabbage very finely shredded
1 cup buttermilk ranch dressing
Instructions
1- Preheat oven to 400°F. Set up three shallow bowls: one for flour, one for beaten eggs, and one for panko. Season chicken with salt and pepper. Coat each piece in flour, dip in egg, and press into panko. Chill cutlets for 15 minutes.
2- Arrange bacon slices on a foil-lined baking sheet and bake for 15–20 minutes until crisp. Transfer to paper towels to drain.
3- In a skillet, heat 1–2 inches of oil to 350°F. Fry chicken cutlets in batches for 3 minutes per side until golden and cooked through. Let drain on a wire rack.
4- Toast the bread slices lightly. Sprinkle tomatoes with salt and place them on paper towels. Toss shredded cabbage with a little ranch and a pinch of salt.
5- To assemble, start with a toast slice topped with cabbage, a cutlet, and ranch. Add a second slice, then bacon, tomatoes, more cabbage, and ranch. Finish with the third slice. Secure with toothpicks and cut into quarters. Serve with extra ranch.
Nutrition Information
Calories: 4738
Fat: 205g
Carbohydrates: 438g
Protein: 272g
Sodium: 2560mg
Quick Facts
Preparation Time: 25 min
Cooking Time: 25 min
Servings: 4
Difficulty: ⭐⭐⭐
Storage and Reheating Tips
Store each component separately. Keep chicken and bacon in airtight containers for up to 3 days. Reheat chicken in an air fryer or toaster oven to restore crispness. Assemble sandwiches just before serving to avoid sogginess.
Serving Suggestions
Serve with fries, kettle chips, or coleslaw. For a lighter side, try pickled vegetables or cucumber salad. Pair with lemonade, apple cider, or iced tea to balance the richness.
Common Mistakes
Skipping chilling time: Makes breading fall off
Using cold oil: Results in greasy chicken
Overloading with ranch: Makes the sandwich soggy
Not drying tomatoes: Adds too much moisture
Recipe Variations
Spicy Version: Add hot sauce to the ranch
Low-Carb: Serve open-faced on lettuce wraps
Cheesy Twist: Add a slice of provolone in the middle layer
Frequently Asked Questions
Can I bake the chicken instead?
Yes, bake on a wire rack at 425°F for 20 minutes, flipping once.
Can I use store-bought coleslaw mix?
Absolutely, just toss it with ranch before assembling.
Is it possible to use other bread?
Yes, sourdough or multigrain slices work well too.
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