Lemon and provolone chicken cutlet sandwiches

By Vanessa Gianfrancesco
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Total Time


  • 2 large chicken breasts
  • 1 cup of flour seasoned with salt and pepper
  • 2 eggs whisked and seasoned with salt and pepper
  • 1 cup breadcrumbs seasoned with salt and pepper
  • ½ cup parsley, finely chopped
  • 1 lemon zested
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne powder
  • 2 tablespoons butter
  • 2 tablespoons olive oil


  • 6 bread buns (preferably the ones with sesame on them)
  • 6 slices of provolone cheese
  • Shredded lettuce
  • Sliced tomatoes
  • Pickled eggplants
  • Dijon mustard
  • Spicy banana pepper rings
  • Pickles


  1. Cut the chicken breasts horizontally into three even pieces. Pound out the chicken breast using a meat tenderizer to make nice thin cutlets. Reserve.
  2. Prepare the breading station starting with three shallow bowls. In one place the flour, in the second place the eggs and in the third place the breadcrumbs and add the parsley, lemon zest, garlic powder and the cayenne powder, mix to combine.
  3. Pass each chicken cutlet through the flour, shaking off the excess. Then into the egg mixture and lastly in the breadcrumb mixture. Reserve on the side.
  4. In a sauté pan warm the butter and olive oil on medium high heat. Cook the cutlets until they are cooked through then place on a baking sheet that is lined with a wired rack.


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