Honey Dijon Chicken Cutlet Sandwiches Recipe
If there’s one thing I absolutely cannot resist, it’s a perfectly crispy chicken sandwich—especially when you can whip it up with pantry staples! This Honey Dijon Chicken Cutlet Sandwiches Recipe combines tender golden chicken, the tang and sweetness of a homemade honey Dijon sauce, and all the satisfying freshness of classic toppings, all hugged by a soft brioche roll. It’s savory, sweet, crunchy, and creamy in every bite. Whether you need a delicious lunch or an easy dinner that brings smiles to the table, you’ll find yourself craving this sandwich again and again.
Ingredients You’ll Need
This recipe is all about simple ingredients coming together in a big way. Each one builds a different layer of flavor or texture—so don’t skip out! Here’s what you’ll want to gather before diving in:
- Chicken breasts: Pound them to ½-inch thickness for ultra-tender, fast-cooking cutlets perfect for sandwiches.
- All-purpose flour: The first dredge that helps everything stick and delivers tender breading.
- Eggs: Beaten eggs act as the glue that holds your crisp coating in place.
- Seasoned breadcrumbs: Add crunch and flavor, making the crust deeply satisfying.
- Garlic powder: Just a hint for a savory undertone you’ll taste in every bite.
- Paprika: Lends subtle warmth and a little golden color to the breading.
- Salt and black pepper: The essentials—season generously for maximum taste.
- Dijon mustard: The star of your tangy-sweet sauce; it’s bold but smooth.
- Honey: Balances the sharpness of mustard with natural sweetness in the sauce.
- Brioche or sandwich rolls: Buttery, soft, and perfect for holding your fillings together.
- Shredded lettuce: Adds green crunch and a refreshing lift.
- Tomato: Juicy slices lend brightness and a pop of color.
- Swiss cheese: Melts gently over your hot cutlet, creating creamy richness.
- Vegetable oil: For frying—choose a neutral oil that gets your chicken golden and crispy.
How to Make Honey Dijon Chicken Cutlet Sandwiches Recipe
Step 1: Set Up Your Breading Station
Lay out three shallow bowls: one with flour, garlic powder, paprika, salt, and pepper mixed together; one with your beaten eggs; and a third with seasoned breadcrumbs. This assembly line makes for quick, mess-free breading, so you can focus on fun instead of fuss!
Step 2: Dredge and Bread the Cutlets
Coat each chicken breast first in the seasoned flour (pat off any extra), then dip into the eggs, and finally into breadcrumbs, pressing gently so every inch is coated. This triple-dip ensures each bite is supremely crisp outside and juicy inside.
Step 3: Fry the Chicken to Golden Perfection
Heat about ¼ inch of vegetable oil in a large skillet over medium heat. When the oil is hot, lay in the breaded cutlets—careful not to crowd the pan. Fry for 3 to 4 minutes on each side, or until golden-brown and cooked through. Let them rest briefly on paper towels so they stay perfectly crunchy.
Step 4: Whisk Up the Signature Honey Dijon Sauce
In a small bowl, whisk together the Dijon mustard and honey until shiny and smooth. This duo is the heart of the Honey Dijon Chicken Cutlet Sandwiches Recipe, swirling tang and sweetness that soaks right into the rolls.
Step 5: Toast and Assemble the Sandwiches
If you love a little extra texture, toast your brioche or sandwich rolls until lightly crisped. Spread honey Dijon sauce on both the top and bottom buns, then stack up: chicken cutlet, a slice of Swiss cheese (so it melts a little on the warm cutlet), shredded lettuce, and slices of juicy tomato. Sandwich it all together and get ready to devour!
How to Serve Honey Dijon Chicken Cutlet Sandwiches Recipe
Garnishes
A little extra flair never hurt anyone! Try adding a few fresh basil leaves, a sprinkle of flaky sea salt, or a slice of pickle for even more zing. A quick swipe of extra honey Dijon sauce on the top bun gives each bite a double dose of flavor.
Side Dishes
These sandwiches are stunning next to a pile of classic potato chips or hot, crispy fries. For a touch of freshness, pair them with a summery side salad, creamy coleslaw, or even a tangy apple slaw. This way, you have balance: crisp, creamy, fresh, and hearty.
Creative Ways to Present
If you want to wow, slice the sandwiches in halves and serve them layered on a wooden board—pile high with extra sauce on the side for dipping. Or make mini sliders using small dinner rolls for a party tray that disappears in minutes. Get playful and add a few colored cocktail picks on top for a fun touch!
Make Ahead and Storage
Storing Leftovers
If you have leftover chicken cutlets or assembled sandwiches, wrap them tightly in foil or airtight containers and store in the fridge. The chicken will stay fresh and tasty for up to 3 days, so you can look forward to a speedy lunch or dinner later in the week.
Freezing
The breaded chicken cutlets (before assembly) freeze beautifully! Let them cool completely, then separate layers with parchment and pop them in a freezer bag for up to 2 months. When you’re ready, thaw in the fridge before reheating for best results and crispiness.
Reheating
To bring back the cutlets’ crisp coating, reheat them in a 350°F oven for about 12 minutes or until hot and sizzling. Microwaving works for a quick meal, but the oven or even an air fryer will keep your chicken beautifully crunchy for your next Honey Dijon Chicken Cutlet Sandwiches Recipe adventure.
FAQs
Can I bake the chicken cutlets instead of frying?
Absolutely! For a lighter version, bake the breaded chicken cutlets at 425°F for about 20 minutes, flipping halfway. They’ll still come out golden, crunchy, and delicious—just be sure to spritz them with a touch of oil for best browning.
What type Main Course
Dijon mustard is classic and delivers that smooth, tangy kick, but you can experiment with spicy brown or grainy mustard for a new dimension of flavor. If you like things spicy, try a zesty mustard for extra heat!
Can I make this recipe gluten-free?
Definitely! Swap the all-purpose flour and breadcrumbs for your favorite gluten-free alternatives, and make sure your rolls are gluten-free too. The Honey Dijon Chicken Cutlet Sandwiches Recipe adapts well to many diets with just a few thoughtful tweaks.
Any tips for super crispy chicken?
For the crunchiest cutlets, press the breadcrumbs in firmly, don’t overcrowd the pan while frying, and let briefly rest on a rack or paper towels. A quick toast in the oven after frying can also boost crunch if needed.
Can I assemble these sandwiches ahead of time for a picnic?
Go for it! For best results, keep the components separate and assemble just before eating. Toast the buns and pack the sauce in a small container; this keeps everything fresh and prevents soggy bread on your picnic adventure.
Final Thoughts
If you’re ready for a next-level sandwich experience, give this Honey Dijon Chicken Cutlet Sandwiches Recipe a try! It has quickly become a staple in my kitchen, and I’m sure it’ll win over everyone in your household, too. Grab your favorite rolls and a few simple ingredients—you’re just 35 minutes away from a serious dinnertime victory.
Print
Honey Dijon Chicken Cutlet Sandwiches Recipe
- Total Time: 35 minutes
- Yield: 4 sandwiches 1x
- Diet: Non-Vegetarian
Description
Delicious Honey Dijon Chicken Cutlet Sandwiches featuring crispy chicken cutlets coated in a flavorful honey Dijon sauce, topped with Swiss cheese, lettuce, and tomato, all sandwiched between soft brioche rolls. A mouthwatering lunch or dinner option!
Ingredients
For the Chicken Cutlets:
- 4 boneless, skinless chicken breasts (pounded to ½-inch thick)
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup seasoned breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt and black pepper to taste
For the Honey Dijon Sauce:
- ¼ cup Dijon mustard
- 2 tablespoons honey
For Assembly:
- 4 brioche or sandwich rolls
- 1 cup shredded lettuce
- 1 tomato (sliced)
- 4 slices Swiss cheese
- Vegetable oil for frying
Instructions
- Prepare the Chicken Cutlets: In a shallow bowl, mix flour with garlic powder, paprika, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, place the breadcrumbs. Dredge each chicken cutlet in flour, then dip in the eggs, and coat with breadcrumbs.
- Fry the Chicken Cutlets: Heat about ¼ inch of vegetable oil in a skillet over medium heat. Fry the chicken cutlets 3–4 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined plate.
- Make the Honey Dijon Sauce: In a small bowl, whisk together Dijon mustard and honey.
- Assemble the Sandwiches: Toast the sandwich rolls if desired. Spread honey Dijon sauce on both sides of the bun, then layer with a chicken cutlet, Swiss cheese, lettuce, and tomato slices. Serve warm.
Notes
- You can bake the breaded cutlets at 425°F for 20 minutes as a healthier alternative.
- Add pickles or red onion for extra crunch.
- Use spicy mustard for a kick.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 7g
- Sodium: 740mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 150mg
