Crispy chicken cutlets tucked into a toasted garlic bread loaf, paired with a rich and flavorful tomato sauce inspired by the iconic “Gigi Hadid” pasta that we all know and love!!

Today, we’re making Crispy Chicken Cutlet Garlic Bread Sandwiches ♡ ༘* with a creamy tomato sauce nestled inside!! The sauce is inspired by the viral Gigi Hadid pasta recipe that has been doing its rounds on social media for a few years now—and honestly, it has me in a chokehold just as much as everyone else—so I thought it would be fun to take the sauce and add it to a breaded chicken cutlet sandwich !!

Few tips ✮⋆˙

• For evenly cooked, tender cutlets, butterfly the chicken breasts before pounding them to an even thickness of about ½ inch.
• Keep the oil at a steady 335°F. Too hot, and the breadcrumbs will burn before the chicken is cooked; too cool, and the breading will soak up oil and turn soggy.
• Spread the garlic butter generously on the bread, making sure to get to the edges. Toast the bread on a hot griddle until golden and crisp to add structure to the sandwich.
• Place the arugula on the sandwich just before serving to keep it fresh and crisp.
• These sandwiches are best eaten fresh out of the oven while the bread and chicken is crisp, and the cheese is warm and melty.
• Lastly, I love using any leftover sauce as a dip for the sandwiches! If it’s a little too thick for dipping, just thin it out with a splash of chicken broth, adjust the seasoning if needed, and enjoy!

Here’s a video to guide you along the process ✮⋆˙

Process ✮⋆˙

Gigi Hadid Chicken Cutlet Sandwich

Today, we’re making Crispy Chicken Cutlet Garlic Bread Sandwiches ♡ ༘* with a creamy tomato sauce nestled inside

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Prep Time 40 mins

Cook Time 40 mins

Total Time 1 hr 20 mins

Course Dinner, Lunch

Cuisine american italian

Servings 2 to 3 people

Ingredients

  

• 2-3 sourdough sandwich loaves

Garlic butter mixture ✮⋆˙

• 8 tbsp butter, unsalted room temperature
• 15 cloves garlic, finely minced
• 1/4 tsp fine sea salt
• 1 tsp red pepper flakes can add more or less according to preference
• 2 tbsp freshly chopped basil

Sauce ✮⋆˙

• 3 tbsp olive oil
• 3 tbsp butter, unsalted
• 1 shallot, finely minced
• 6 garlic cloves, finely minced
• 1 red pepper flakes
• 6 tomato paste (one small can)
• 1 chicken broth can add more or less depending on how thick you would like your sauce to be
• 1 fine sea salt
• 1 white pepper
• 1/2 black pepper
• 1 1/2 garlic powder
• 1 1/2 onion powder
• 3/4 heavy cream

– Breaded chicken cutlets –

• 3 thin boneless, skinless chicken breasts pounded to an even ½-inch thickness (or thinner if that's what you prefer)
• 3/4 cup all-purpose flour
• 1 tbsp cornstarch
• 1 1/2 tsp garlic powder
• 1 tsp onion powder
• 1 1/2 tsp white pepper
• 1/2 tsp chili powder
• 2 tsp oregano
• 1 tsp fine sea salt

Egg mixture ✮⋆˙

• 3 large eggs
• 1/2 tsp fine sea salt

Panko mixture ✮⋆˙

• 8 oz panko breadcrumbs
• 1 tsp white pepper
• 1/2 tsp fine sea salt
• 1 tsp garlic powder

Assemble ✮⋆˙

• 8 oz freshly grated parmesan divided for each sandwich
• 2 cups argula divided for each sandwich

Instructions

 

Make your sauce ✮⋆˙

• Heat the olive oil in a large skillet over medium heat. Add the shallot and sauté for 4 minutes on low heat until it softens and becomes translucent. Stir in the garlic and red pepper flakes, cooking for another minute until the aromatics are fragrant on low-medium heat.
• Add the tomato paste, stirring frequently as it cooks for 4-6 minutes on low to medium heat, to deepen the flavor and once it begins to caramelize slightly.
• Pour in the chicken broth, followed by the salt, white pepper, black pepper, garlic powder, and onion powder. Stir well to combine, scraping up any caramelized bits for added flavor. Let this simmer for 1 minute to bring all the flavors together.
• Lower the heat and stir in the heavy cream, blending it into the sauce. Allow it to simmer on low-medium heat for another 4 minutes, letting the flavors meld.

Prepare the Garlic Bread ✮⋆˙

• In a small bowl, mix the softened butter with minced garlic, sea salt, red pepper flakes, and basil until well combined.
• Spread a generous layer of the garlic butter on one side of each bread slice.
• Heat a griddle over medium heat. Toast the buttered sides until golden and crispy. Set aside

Bread and Fry the Chicken ✮⋆˙

• Mix the flour, garlic powder, onion powder, white pepper, chili powder, oregano, and salt.
• Beat the eggs with ½ teaspoon of salt in a shallow bowl.
• Dredge each chicken breast in the flour mixture, shaking off excess. Dip into the egg mixture, ensuring it’s fully coated. Then press into the panko mixture, coating evenly on all sides.
• Heat oil in a skillet over medium heat. Fry the chicken in batches until golden brown and cooked through, about 5-6 minutes in 335f oil . Transfer to a wire rack to drain.

Assemble ✮⋆˙

• Lay out the garlic bread slices, toasted side up. Spread a layer of the sauce over each slice.
• Place a breaded chicken cutlet on top of the sauce (if you feel like your chicken breast is quite big for your bread, you can cut it in half) , followed by freshly grated parmesan.
• Transfer the sandwiches to a baking sheet and bake at 375°F (190°C) for 5-7 minutes, or until the cheese is fully melted.
• If desired, add more sauce over the melted cheese.
• Top the melted cheese with a handful of arugula
• Place the second slice of garlic bread on top, toasted side down.
• Slice in half and enjoy it warm.

Keyword chicken cutlet, sourdough