Crispy Baked Chicken Cutlet Sandwiches with Creamy Ranch
These ranch chicken cutlet sandwiches are a delicious break from the typical turkey or ham sandwich. Made with baked crispy chicken cutlets and a homemade dairy-free ranch dressing, these sandwiches can be doctored up with your favorite sandwich toppings.
The homemade ranch goes with everything. It’s light but creamy and adds so much flavor and richness to the sandwiches. Turn it into a chipotle ranch by adding chipotle peppers in adobo sauce or add homemade bbq sauce to your bread for an extra boost of deliciousness.
Serve your new favorite sandwiches with potato chips, French fries or a side salad. Save your extra crispy chicken cutlets for salads, honey mustard wraps or as a main dish throughout the week.
Why you’ll love this recipe
- 39 grams of protein!
- Easy to make on weeknights.
- Leftover ranch is delicious on everything!
Ingredients and Substitutions:
These are the main ingredients and substitutions for these crispy chicken cutlet sandwiches. See the recipe card below for the full ingredients list and instructions.
- Boneless Skinless Chicken Breasts: turkey cutlets work for this great as well.
- Italian Breadcrumbs: Italian breadcrumbs or regular bread crumbs work for breaded cutlets. If you don’t have Italian breadcrumbs, you can use plain breadcrumbs and add Italian seasoning, garlic powder, onion powder, salt and pepper.
- Grated Parmesan Cheese: use grated, you can also omit for dairy-free.
- Eggs
- Dairy-Free Avocado Oil Mayonaise: any type of preferred mayonnaise for your ranch.
- Almond Milk: any non-flavored dairy-free milk.
- Olive Oil: this helps thicken the sauce and makes it nice and creamy.
- Fresh Dill
- Fresh Chives
- Worcestershire Sauce
Variations
- For a high-protein version of this ranch dressing, try my cottage cheese ranch dressing.
- Add my sugar-free bbq sauce, honey mustard, hot sauce or chipotle ranch dressing.
- For a chicken parmesan sandwich, serve this with ciabatta rolls, marinara sauce, fresh mozzarella or provolone cheese.
Dietary Modifications
- For dairy-free, omit the parmesan cheese.
- For gluten-free, use gluten-free breadcrumbs and a gluten-free bread.
How to make this chicken cutlets recipe (a visual step-by-step guide):
Step 1: preheat and prep chicken
Preheat the oven to 400 degrees Fahrenheit. Spray a sheet pan with cooking oil. Using a sharp knife, butterfly each chicken breast to create thinner cutlets, and using a meat mallet, pound each into an even 1/2 inch thickness. Slice in half so you have 2 cutlets per chicken breast (image 1) and season with salt and black pepper.
Step 2: coat chicken in egg and dip into breadcrumb mixture
In a shallow bowl, combine parmesan cheese and breadcrumbs. In a separate bowl, beat the eggs to create your egg wash. Dip each piece of chicken into the beaten egg mixture (image 2), ensuring both sides are coated. Press each side of the chicken cutlet into the Italian bread crumb and parmesan mixture, making sure the coating adheres well.
Step 3: bake
Place the breaded chicken cutlets in a single layer on the prepared baking sheet, ensuring they are not touching (image 3). You may need to cook in batches if there is not enough room for all your cutlets.
Lightly spray the top of the chicken cutlets with avocado or olive oil spray to help them crisp up. Bake the chicken breast in the preheated oven for 12 minutes, remove from the oven and flip, bake another 2-3 minutes (image 4). Remove from the oven, and using a meat thermometer be sure they’re cooked through to an internal temperature of 165 degrees Fahrenheit.
Step 4: make ranch dressing
While the chicken cooks, make the ranch dressing. Add everything to a jar (image 6). Stir to combine (image 6) and place in the refrigerator to set while the chicken cooks. Optional, for a chipotle-style ranch add 2 Tbsp. chopped chipotle peppers in adobo sauce.
Step 5: assemble the components of the sandwich
Once the chicken is cooked through, build a sandwich. Add honey mustard to one slice of bread (image 7), add lettuce, 3 oz. baked chicken cutlet sliced or whole (image 8), tomato, onion, pickles, and any other toppings you like, top with 1 Tbsp. (18g) of ranch (image 9) and top with the second piece of toasted bread (image 10). Optional, add more ranch.
Expert Tip!
Don’t skip pounding the chicken to the same thickness, this helps it cook evenly.
Recipe FAQs
Serve with potato chips, air fryer smashed potatoes or a side salad.
Most certainly, yes. I LOVE these with hamburger buns to make it more of a chick-fil-a sandwich type. You can also cut the chicken up and serve it in slider buns to turn it into mini chicken sandwiches. Any type of bread is great with these.
Just spray with cooking spray and pop back into the air fryer until the chicken has warmed through.
Store leftover cutlets in the refrigerator, covered, for up to 5 days. Cutlets can also be frozen in an airtight container for up to one month.
I keep it in an air tight container like a mason jar for up to a week and use it with and on everything.
Check out our other easy chicken recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Chicken Cutlet Sandwich
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Ingredients
Chicken Cutlets
- 1.5 lbs. boneless skinless chicken breast, butterflied
- salt and black pepper
- 1/2 cup Italian breadcrumbs 60g
- 1/4 cup grated Parmesan cheese 28g
- 2 eggs, beaten
- avocado or olive oil spray
Dairy-Free Ranch
- 1/2 cup dairy-free avocado oil mayonnaise, Primal Kitchen 120g
- 1/3 cup almond milk 78g
- 1/2 Tbsp. olive oil
- 1 tsp. lemon juice
- 3 Tbsp. fresh dill, chopped (0.5 oz. pack)
- 1 Tbsp. fresh chives, chopped
- 1/4 tsp. Worcestershire sauce
- 1/2 tsp. garlic powder
- fresh cracked pepper
Sandwiches
- romaine or butter lettuce
- multi-grain bread
- pickles
- tomato
- onion
- honey mustard
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Spray a baking sheet with cooking oil.
- Butterfly each chicken breast to create thinner cutlets, and pound each into an even 1/2 inch thickness. Slice in half so you have 2 cutlets per chicken breast and season with salt and black pepper. To make it easy, you'll want 6 – 4oz. chicken cutlets.
- In a shallow bowl, combine parmesan cheese and breadcrumbs. In a separate bowl, beat the eggs to create your egg wash.
- Dip each piece of chicken into the beaten egg mixture, ensuring both sides are coated. Press each side of the chicken cutlet into the Italian bread crumb and parmesan mixture, making sure the coating adheres well.
- Place the breaded chicken cutlets in a single layer on the prepared baking sheet, ensuring they are not touching. You may need to cook in batches if there is not enough room for all your cutlets.
- Lightly spray the top of the chicken cutlets with avocado or olive oil spray to help them crisp up.
- Bake the chicken breast in the preheated oven for 12 minutes, remove from the oven and flip, bake another 2-3 minutes. Remove from the oven, and using a meat thermometer be sure they’re cooked through to an internal temperature of 165 degrees Fahrenheit.
- While the chicken cooks, make the ranch dressing. Add everything to a jar and stir to combine. Place in the refrigerator to set while the chicken cooks. Optional, for a chipotle-style ranch add 2 Tbsp. chopped chipotle peppers in adobo sauce.
- Once the chicken is cooked through, build a sandwich. Add lettuce, 3 oz. baked chicken cutlet sliced or whole, tomato, onion, pickles, and any other toppings you like, top with 1 Tbsp. (18g) of ranch and top with the second piece of toasted bread.
- Optional, add more ranch or your favorite honey mustard.
Notes
- 1 sandwich: 2 slices multigrain bread approx. 100 cals each, 1 Tbsp. ranch (18g) and 3 oz. cooked chicken cutlets. I love adding honey mustard on mine as well. I get the honey mustard that is 5 calories per serving.
- Ranch makes 12 Tbsp., 18g each.
- Nutritional information is an estimate and will vary with substitutions.
