Recipe for Cheesy Chicken Cutlet Sandwich from Dairy Farmers of Ontario

Dairy Farmers of Ontario shared this recipe for Cheesy Chicken Cutlet Sandwich, a hearty comfort-food meal layered with crispy breaded chicken, creamy rose sauce, melted mozzarella, and charred rapini on a toasted Kaiser roll. Served alongside a rich sour cream potato salad, this indulgent sandwich delivers bold flavour, crunch, and cheesy goodness in every bite. Perfect for a satisfying weekend dinner or elevated sandwich night.

Cheesy Chicken Cutlet Sandwich

Serves 2

Ingredients:

Chicken Marinade

• 2 large chicken breasts, boneless/skinless
• ½ cup local 2% milk or buttermilk

Chicken Breading & Frying

• 1½ cups all-purpose flour
• 6-8 large eggs + ¼ cup milk
• 2 containers unseasoned Italian breadcrumbs
• canola oil for frying
• 2 large Italian Kaiser rolls

Creamy Rose Sauce

• 1 cup local butter, unsalted, cubed
• 2-3 tbsp olive oil
• 2 cloves garlic, minced, divided
• 1 Spanish onion, chopped, divided
• 2 tbsp Calabrian chilies in oil, adjust for spice level
• 1 jar passata/tomato puree
• ½ cup local 35% whipping cream

Mozzarella Topping for the Sauce

• 1 ball local mozzarella
• 2-3 tbsp local cream

Sour Cream Potato Salad & Rapini

• 1 bag fingerling potatoes
• 2-3 tbsp olive oil
• 2 lemons, zested, juiced
• 1 bunch basil, chopped
• 300ml local sour cream, high fat
• 1 bunch rapini, washed
• Salt and Black Pepper to taste

Directions:

1. Marinade The Chicken: Butterfly chicken breasts, place seran wrap over chicken and flatten with mallet. Place in a bowl and cover with 2% milk (or buttermilk). Set aside to marinate for at least 30 minutes or for 3 – 4 hours
2. Prepare the Creamy Rose Sauce
   – Chop half the onion and mince the garlic. In a stainless-steel pan, add 2 – 3 cubes of butter and 2-3 tbsp olive oil, then add the onions and garlic. Allow to cook and soften, stirring occasionally, then add in the passata.
   – Add in the Calabrian chilies, based on the level of spice you want. Let reduce heat and simmer. Add whipping cream and mix. Continue to simmer as you work on the rest of the recipe.
3. Prepare the Rapini and Potatoes (while the sauce simmers)
   – Bring pot of water to a boil and blanche the rapini for 30-60 seconds. Transfer to grill and char. Remove and roughly chop, then add to a bowl and drizzle with olive oil and season with salt. Feel free to also add some Calabiran chilis if you like spice. Set aside.
   – For the potato salad, bring a large pot of water to a boil and cook the potatoes until fork tender. Remove from the water or drain and allow potatoes to cool.
   – Smash the potatoes with a metal spatula or bottom of a glass and then lightly fry in oil. Remove and set aside once fried.
   – Hand chop the basil and mix with a drizzle of olive oil and continue to chop until it forms a bit of a paste, then add to a large bowl. Shave in garlic and lemon zest and add in juice from 1 lemon, mix and then add in sour cream and 2-3 tbsp heavy cream.
   – Drizzle in more olive oil if needed to thin out. Season with salt and pepper.
   – Mix in the potatoes and coat with the dressing. Serve alongside the sandwiches.
4. Breading and Cooking The Chicken
   – flour, egg mixture and breadcrumbs, wide enough to dip in the chicken. In one bowl, place flour, in another bowl, beat eggs and pour in the milk and mix, in a third bowl, add the breadcrumbs.
   – Place a cast iron pan onto the fire and add about an inch of canola oil to heat up.
   – Dredge the marinated chicken in the flour, then transfer to the eggs, then into the breadcrumbs, then back into the egg, and then back into the breadcrumbs
   – Fry the chicken until golden, flipping midway, then transfer to the sauce to finish cooking.
5. Mozzarella Topping for the Sauce: In a bowl, rip up the ball of mozzarella with your hands into shreds, add 2-3 tablespoons of cream and mix with a fork to combine. Spoon the cheese mixture onto each chicken cutlet in the sauce.
6. Assembly
   – toast with butter. Place the bottom bun on a plate and place a chicken cutlet with sauce and cheese onto it, top with some of the charred rapini and close the top, repeat for the second sandwich.
   – Serve with the creamy potato salad and enjoy!