1. Prep Your Chicken

Start with thin chicken breasts. If they’re too thick, cover them with plastic wrap and give them a good pounding with a meat mallet. You want them about 1/2-inch thick for even cooking.

2. Bread the Chicken

• Set up a dredging station with three bowls: flour in one, beaten eggs in the second, and seasoned breadcrumbs in the third.
• Coat each chicken piece in flour, dip it in the eggs, and then press it firmly into the breadcrumbs. Shake off any excess.

3. Fry It Up

• Heat oil in a large skillet over medium heat. You want enough to shallow-fry the chicken, so about 1/4 inch of oil should do the trick.
• Once the oil is hot (test it with a breadcrumb—it should sizzle), fry each cutlet for 3–4 minutes on each side until golden brown and crispy.
• Place the fried cutlets on a wire rack or paper towel to drain any extra oil.

4. Assemble the Sandwich

• Toast your bread for extra flavor and a sturdier base.
• Start with a layer of sauce on both sides of the bread. Add lettuce, tomato slices, a chicken cutlet, and cheese if you’re feeling indulgent.
• Top it off with your favorite extras, like pickles, caramelized onions, or avocado slices.

5. Enjoy!

Serve it up with a side of fries, chips, or a light salad, and dig in!