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Fried Chicken Cutlet Sandwich with Sriracha Mayo

Cook Time:
15 mins
Prep Time:
40 mins
4 sandwiches

Chef notes

This recipe is so Ava. The secret is to make sure the chicken is pounded really thinly so the sandwich is all about an even layer of each flavor from the bread to the spread. The chicken isn’t preseasoned — instead, it’s salted after it comes out of the pan — a real statement. Salt has a bigger impact when sprinkled over the crispy-hot breading, which, by the way, is made from two types of breadcrumbs, so it has that mix of more textured crispy shards from the panko and pleasantly sandy fine breadcrumbs on the exterior.

Technique tip: I know it's weird not to season the chicken itself, but I find the salt has a bigger impact on the outside of the breading right when the chicken comes out of the pan. You can make the meat spicy by sprinkling 1 teaspoon hot or even smoky paprika on the chicken itself, if desired. We like to use a small strainer to sift the spices over the meat.

Swap options: You can make this with a firm fish or a pounded pork cutlet in place of the chicken. Don't like hot sauce? Simply omit.


  • 2 large eggs
  • cups plain breadcrumbs, toasted
  • cups panko breadcrumbs
  • 4 chicken cutlets (from the breast), 5 to 6 ounces each, pounded thin
  • 1/4 cup olive oil
  • kosher salt
  • 1/4 cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 2 teaspoons garlic powder
  • 1 teaspoon Sriracha hot sauce
  • 1 medium head iceberg lettuce, shredded
  • 4 seeded hamburger buns
  • 12-16 pickle rounds



Preheat oven to 350 F. Line a plate with a paper towel.


Prepare the chicken: In a medium bowl, whisk the eggs with a splash of cold water. In another medium bowl, combine the plain and panko breadcrumbs. Dip each cutlet thoroughly in the eggs and then through the breadcrumbs so both sides are well coated. Feel free to press the chicken into the breadcrumbs so they stick better on each side. Place the chicken in a single layer on a baking sheet and chill in the refrigerator for 20 minutes.


Cook the chicken: In a large skillet, heat the olive oil over medium heat. When the oil begins to smoke lightly, remove the pan from the heat and add the chicken pieces carefully in a single layer. Return the pan to the heat and cook on the first side until golden brown, 5 to 8 minutes. Use metal tongs or a large metal spatula to gently turn them on their second side. Cook for an additional 5 to 8 minutes until golden brown and firm to the touch. You can also use a meat thermometer inserted into the thickest part to check the doneness. The thermometer should register 165 F. Transfer the cutlets to the prepared plate to drain slightly. Season both sides of each cutlet with salt.


Make the mayonnaise: In a medium bowl, whisk the mayonnaise, red wine vinegar, Sriracha and garlic powder. Taste for seasoning.


Assemble the sandwiches: Sprinkle some lettuce on the bottoms of the buns and top with some of the Sriracha mayo. (That way the lettuce protects the bread, and the mayo directly connects with and moistens the chicken cutlets.) Place a cutlet, more of the mayo, and the pickles on top. Top with the other half of the bread.

Reprinted with permission from "Cook It Up: Bold Moves for Family Foods: A Cookbook" by Alex Guarnaschelli and Ava Clark copyright © 2023. Photographs Copyright © 2023 by Suech and Beck. Photographs Copyright © 2023 by Ken Goodman. Published by Clarkson Potter, an imprint of Penguin Random House.