fried chicken cutlet sandwich with antipasto coleslaw & pesto mayo

you deserve a sandwich that makes you feel like the GD star you are. Enter: the fried chicken cutlet sandwich. But not just any fried chicken cutlet sandwich. No, we’re talking crispy, golden cutlets stacked with antipasto coleslaw (which I know you never dreamed of bathing in coleslaw, but now you may want to) and slathered with pesto mayo because we have taste and standards.

use this recipe to whip up a batch of sandwiches for a meal or upgrade your lunches for the work week and meal prep the components to through together each day.

FYI: you don't have to scroll for the recipe - it's right here below

fried chicken cutlet sandwich with antipasto coleslaw & pesto mayo

---

fried chicken cutlet sandwich with antipasto coleslaw & pesto mayo

makes: 4 sandwiches

she is dramatic, extra and over the top but the best kind of way.

fried chicken cutlet

Ingredients:

• 4 chicken cutlets (or 2 large chicken breasts pounded thin)

• 1 cup flour

• 3 eggs, beaten

• 1 cup panko breadcrumbs

• Salt & pepper to taste

• Neutral oil for frying (canola, vegetable, etc.)

• 4 sandwich rolls (brioche, ciabatta, or whatever feels sexy)

  
  

Instructions:

1. Season cutlets with salt & pepper.

2. Dredge in flour → dip in beaten eggs → coat in breadcrumbs.

3. Heat oil in a skillet and fry until golden brown and crispy (about 3–4 minutes per side).

4. Drain on paper towels.

5. Preheat oven to 350 & bake chicken until cooked all the way through, could be between 10-20 minutes.

antipasto coleslaw

beware! you may just want to eat this coleslaw right out of the bowl, especially if you are an italian grinder and/or charcuterie babe.

Ingredients:

• 2 cups shredded cabbage (or a coleslaw mix)

• ¼ cup pepperoncini, sliced

• ¼ cup red onion, thinly sliced

• ½ cup mozzarella or provolone, shredded

• 5 slices of salami, thinly sliced

• 2–3 tbsp olive oil

• 1 tbsp red wine vinegar

• 3/4 cup mayo

• Salt, pepper and garlic powder to taste

  
  

Instructions:

1. mix all ingredients together until fully combined

2. store in the fridge for at least 30 minutes before eating

pesto mayo

Ingredients:

• ½ cup mayo

• 2–3 tbsp pesto (store-bought or homemade)

• Squeeze of lemon

  
  

Instructions:

1. Stir mayo, pesto, and lemon juice until smooth.

2. Try not to eat it all with a spoon before the sandwich is even assembled.

   
   

fried chicken cutlet sandwich with antipasto coleslaw & pesto mayo

---

make this recipe meal prep friendly

meal prep doesn't have to be a bunch of pre-packaged tupperware meals - you can branch out and meal prep components of a meal to assemble to day of.

1. Make the cutlets ahead, but keep them separate.

   1. Fry your chicken cutlets, let them cool completely, then store in an airtight container lined with paper towels.

   2. Reheat in the oven or air fryer (400°F for 5–7 minutes) to bring back the crunch. Microwave = rubber chicken. stay away.

      
      

2. Prep the antipasto slaw but keep it “dry.”

   1. Make the slaw mix (cabbage, artichokes, peppers, pepperoncini, cheese, etc.) ahead of time.

   2. Store the dressing (olive oil + vinegar) separately in a small container. Toss just before eating so it doesn’t water down your sandwich.

      
      

3. Mix the pesto mayo in bulk

   1. This sauce keeps beautifully in the fridge for 4–5 days.

   2. Store it in a jar and spread fresh when assembling your sandwich.

      
      

4. Toast or prep your buns separately.

   1. Don’t build sandwiches and store them (unless you love a spongey bun).

   2. Toast rolls right before eating or store them at room temp, then reheat briefly in the oven/air fryer.

#mealprep #mealpreprecipes #lunchrecipes #dinnerrecipes #chicken #chickensandwich