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in Main Dishes· Recipes

Panko French Onion Chicken Sandwich

I have lots of love for sandwiches.  Especially in fall, for some reason. This sandwich is like a whole meal between two slices of bread, and it’s hearty enough that it can BE a meal. That’s what we need, because around here, we’re lunch bringers, not buyers. So when we bring, we go big. We’re Deli Americans. I’m a deli girl, my family loves American cheese that I can order and get sliced fresh from the deli counter…it’s what I grew up with, my husband grew up with, and how our kids are growing up. Our love of Deli American inspired this French onion chicken sandwich recipe, and is sponsored by our friends at Land O’Lakes.

Panko & French Onion Chicken Cutlet Sandwich-label-vert

Panko & French Onion Chicken Sandwich

Ingredients:

Chicken

2 boneless skinless chicken breasts1/2 cup of all-purpose flour
1 tablespoon cracked black pepper
1 tablespoon old bay seasoning
1/2 tablespoon Cajun seasoning
2 eggs, beaten
1/2 cup Panko bread crumbs
1/2 container French onion, crushed
2 cups vegetable oil, divided

Veggies:

6 – 8 heirloom tomatoes, sliced
1/2 cup romaine lettuce, chopped
8 – 10 shiitake mushrooms
Additional meat and toppings:
1 /2 cup prosciutto
4 – 8 thick cut bacon, cooked

Land O Lakes Deli American – 1-2 slices

Bread:

2 ciabatta rolls, sliced, buttered and toasted
Rosemary & Thyme Mayo

Mayo

3/4 cup mayonnaise
1 tablespoon extra virgin olive oil
1/2 tablespoon fresh rosemary, minced
1/2 tablespoon fresh thyme, minced
1/2 tablespoon cracked black pepper

Panko & French Onion Chicken Cutlet Sandwich-13

Directions:

Chicken

Prep: Brining your chicken breasts will ensure a juicy and tender cutlet. But first-wrap each chicken breast in plastic wrap (loosely) and using a butcher’s wooden mallet strike the meat, starting in the center and working your way to the edges. (This is also a GREAT stress relief) Be careful not to strike too hard, you don’t want the meat to tear. Once you have achieved the desired thickness remove chicken from plastic wrap and place in a bowl of warm, not hot, salted water.

Make Rosemary & Thyme Mayo.

In a small bowl combine mayo, EVOO, rosemary, thyme and black pepper. Mix well and refrigerate until ready to use.

Brine: Use 3 quarts of warm water and 1/4 cup of sea salt. Brine for 30 minutes or up to an hour. I did mine for an hour. Remove from water, do not rinse and pat dry with paper towel. Place chicken into the refrigerator until ready to use.

Cooking Instructions

Preheat oven to 450 degrees.

Place a medium-size skillet over medium-high heat, add 1 cup of vegetable oil.

While oil is heating, set up your 3 large, wide shallow bowls: one with flour mixed with rosemary, thyme and fresh cracked black pepper, a second wide with beaten eggs and also a one with Panko bread crumbs mixed with crushed French onions.

When vegetable oil is hot move quickly. Dredge a piece of chicken cutlet in flour, shaking off excess, dip in egg making sure it is completely covered and dredge through Panko bread crumbs and crushed French onions. Place in skillet, careful not to splatter the hot oil. Brown on one side for about 1 minute, turn over and brown the other side. Remove to a wire rack lined with paper towel. Pour off grease, wipe skillet clean and repeat the process with remaining cup of vegetable oil and chicken breast.

In a casserole dish lined with parchment paper place chicken breast, lay aluminum foil loosely on top and cook in preheated 450 degree oven for 15 – 18 minutes. Remove from oven. Set aside.

Toast sliced buttered ciabatta rolls in a hot skillet, set aside.

Sauté mushrooms in a skillet, set aside.

Panko & French Onion Chicken Cutlet Sandwich-25

Assemble sandwich. Spread mayo, top with chicken, tomato, lettuce, prosciutto, bacon, Deli American and mushroom.

Enjoy!

Panko & French Onion Chicken Cutlet Sandwich-16

 

Curious about what a Deli American is? It’s a tongue-in-cheek movement meant to celebrate those who step right up to order their deli cheese with pride. To celebrate those who bring, who slice on the diagonal, who believe in the power of the ultimate melting cheese slice.

IAmDeliAmerican_Pledge

Panko French Onion Chicken Sandwich
Author: Brett
Ingredients
  • Chicken
  • 2 boneless skinless chicken breasts1/2 cup of all-purpose flour
  • 1 tablespoon cracked black pepper
  • 1 tablespoon old bay seasoning
  • 1/2 tablespoon Cajun seasoning
  • 2 eggs, beaten
  • 1/2 cup Panko bread crumbs
  • 1/2 container French onion, crushed
  • 2 cups vegetable oil, divided
  • Veggies:
  • 6 – 8 heirloom tomatoes, sliced
  • 1/2 cup romaine lettuce, chopped
  • 8 – 10 shiitake mushrooms
  • Additional Meat:
  • 1 /2 cup prosciutto
  • 4 – 8 thick cut bacon, cooked
  • Land O’Lakes Deli American Cheese- 1-2 slices
  • Bread:
  • 2 ciabatta rolls, sliced, buttered and toasted
  • Rosemary & Thyme Mayo
  • Mayo
  • 3/4 cup mayonnaise
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon fresh rosemary, minced
  • 1/2 tablespoon fresh thyme, minced
  • 1/2 tablespoon cracked black pepper
Instructions
  1. Chicken
  2. Prep: Brining your chicken breasts will ensure a juicy and tender cutlet. But first-wrap each chicken breast in plastic wrap (loosely) and using a butcher’s wooden mallet strike the meat, starting in the center and working your way to the edges. (This is also a GREAT stress relief) Be careful not to strike to hard, you don’t want the meat to tear. Once you have achieved the desired thickness remove chicken from plastic wrap and place in a bowl of warm, not hot, salted water
  3. Cook 4 – 8 slices of thick cut bacon and set aside.
  4. Make Rosemary & Thyme Mayo.
  5. In a small bowl combine mayo, EVOO, rosemary, thyme and black pepper. Mix well and refrigerate until ready to use.
  6. Brine: Use 3 quarts of warm water and 1/4 cup of sea salt. Brine for 30 minutes or up to an hour. I did mine for an hour. Remove from water, do not rinse and pat dry with paper towel. Place chicken into the refrigerator until ready to use.
  7. Cooking Instructions
  8. Preheat oven to 450 degrees
  9. Place a medium-size skillet over medium-high heat, add 1 cup of vegetable oil.
  10. While oil is heating, set up your 3 large, wide shallow bowls: one with flour mixed with rosemary, thyme and fresh cracked black pepper, a second wide with beaten eggs and also a one with Panko bread crumbs mixed with crushed French onions.
  11. When vegetable oil is hot move quickly. Dredge a piece of chicken cutlet in flour, shaking off excess, dip in egg making sure it is completely covered and dredge through Panko bread crumbs and crushed French onions. Place in skillet, careful not to splatter the hot oil. Brown on one side for about 1 minute, turn over and brown the other side. Remove to a wire rack lined with paper towel. Pour off grease, wipe skillet clean and repeat the process with remaining cup of vegetable oil and chicken breast.
  12. In a casserole dish lined with parchment paper place chicken breast, lay aluminum foil loosely on top and cook in preheated 450 degree oven for 15 – 18 minutesRemove from oven. Set aside.
  13. Toast sliced buttered ciabatta rolls in a hot skillet, set aside.
  14. Saute mushrooms in a skillet, set aside
  15. Assemble sandwich. Spread mayo, top with chicken, tomato, lettuce, prosciutto, bacon, cheese and mushroom
  16. Enjoy!

 

About Brett

I'm a 40 something lifestyle blogger living in Connecticut with my husband and our 3 kids, plus our two rescue pups. We love to hike, travel, play games, watch movies, and just be outside together! Having 3 active kids makes for a hectic schedule and I try to share content, recipes and other things that can help to make today's busy family life simpler, easier, or just plain more fun!

I started working full time at a local middle school in fall 2021 and some of my students are insistent that I am mean.

Comments

  1. Linda says

    Wow, this sandwich looks amazing. I wish I could reach and grab it. The next best thing is to make it! LOL. A sandwich that would that would satisfy any appetite. I would love if you shared this tasty sandwich at Dishing It & Digging it. The party is live now.

  8. Lisa Rios says

    My husband loves sandwich so much, particularly anything that is bit spicy & cheesy. And my goodness this one looks absolutely yummy that he would want one right away. Thanks for the delicious recipe.

  12. Ashley Gill says

    That looks simply delicious! I wish I could eat Panko breading. I’ll have to do something similar with a GF option but I love this. So much yum!

  18. Sabrina @ Dinner, then Dessert says

    I love french onion soup! It would be great to be able to get those flavors in a sandwich!

  23. Shauna says

    Okay, now I am not too into chicken sandwiches, but this one? This one looks amazing. I love the usage of old bay and cajun seasoning and panko. Thanks so much for sharing.

  29. Pam says

    This sounds REALLY good! I love chicken sandwiches and this one sounds like it’s kicked up a few notches on flavor.

  35. Jenna Wood says

    Now THATS a sandwich! Panko makes everything delicious! I was just looking for some new chicken recipes too, thanks for sharing!

  39. Pam says

    Now this really looks amazing. I love anything French Onion so this would be something I know I would enjoy. There are lots of great seasonings involved here that would really please the taste buds.

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