Chicken Cutlet Egg & Cheese
A delightful combination of crispy chicken, perfectly cooked egg, and creamy cheese, all nestled together in a soft roll. Perfect for breakfast, lunch, or a satisfying snack.
Ingredients
Main ingredients
- 1 piece kaiser roll (or hero roll), split
- 1 piece cooked chicken cutlet (about 4–6 oz / 115–170 g)
- 1 piece large egg can be cooked sunny-side up or over-easy
- 1 slice American cheese (or provolone/mozzarella/cheddar) for optimal meltiness
- 1 tsp butter or oil (or a little mayo for toasting)
- to taste Salt
- to taste Black pepper
- to taste Hot sauce or chili crisp (optional)
- to taste Mayo or garlic aioli (optional)
- to taste Lettuce + tomato (optional)
- to taste Pickles (optional)
- to taste A little marinara (optional)
Instructions
Preparation
- Heat a skillet over medium. Add a tiny bit of oil and warm the cutlet 2–3 minutes per side until hot and crisp. (If it’s thick, cover the pan for 1 minute to heat through.) Transfer to a plate.
- Split the roll and toast cut-side down in the skillet (or toaster) until golden, 1–2 minutes.
- Lower heat to medium-low. Add butter/oil. Crack in the egg, season with salt and pepper. Cook sunny-side up for 2–3 minutes or over-easy (flip for 15–30 seconds).
- Place cheese on the egg for 30–60 seconds. Cover briefly to melt faster.
Assembly
- Layer the egg and melted cheese on the bottom half of the toasted roll, followed by the crispy chicken cutlet, finishing with the top half of the roll.
- Embellish your sandwich with optional toppings such as hot sauce, mayo, lettuce, tomatoes, pickles, or marinara.
Notes
To store, wrap leftovers tightly in aluminum foil or place in an airtight container. Best without sauces or fresh toppings to avoid sogginess. Can be refrigerated for up to two days and reheated gently.