Chicken Cutlet Pizza Dough Sandwiches

Name: Chicken Cutlet Pizza Dough Sandwiches
Yield: 1 servings
Cuisine: Italian-American
Ingredients: 1 large chicken cutlet, breaded and fried; 1/2 cup chunky tomato sauce; 3 oz fresh mozzarella, sliced; 1/4 cup Parmesan cheese, shaved and grated; 1 portion of pizza dough, for bread; 4 fresh basil leaves; 2 tbsp Calabrian chili aioli; 2 slices heirloom tomato; 1 cup arugula; 1 tbsp balsamic glaze; 2 oz burrata cheese

Crispy breaded chicken cutlets served on freshly baked, puffy pizza dough as sandwich bread—available in two versions: a classic Chicken Parmesan with tomato sauce and mozzarella, or with Calabrian chili aioli, arugula, and creamy burrata. The pillowy dough and tender cutlet create an elevated take on fried chicken sandwiches.

🌍Italian-American 🏷️Sandwich 🏷️Chicken cutlet 🏷️Chicken parmesan 🏷️Pizza dough Brooklyn

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Fornino

Address: 55 Water St, Brooklyn, NY 11201 (inside Time Out Market), Brooklyn, NY

Directions

What the creator ordered

Chicken Parmesan Pizza Sandwich
Chicken Cutlet Sandwich with Calabrian Chili Aioli, Arugula, and Burrata

Standout moments

+Unique pizza dough used as sandwich bread
+Generous portions and fresh ingredients
+Two distinct and appealing sandwich options

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Tips & Notes

Pro tips

Pound the chicken cutlet to even ¼-inch thickness before breading to ensure uniform cooking and a tender interior.
Bake the pizza dough until deeply golden and puffed (8–12 minutes) so it's sturdy enough to hold the toppings without becoming soggy.
Assemble sandwiches immediately after frying the cutlet and baking the dough while both are still warm for optimal texture contrast.
For the Calabrian chili version, spread the aioli on both sides of the bread to prevent the arugula and burrata from sliding.

Substitutions

Fresh mozzarella → fior di latte or low-moisture mozzarella (holds shape better under hot cutlet)
Calabrian chili aioli → spicy mayo or sriracha mayo (similar heat and creaminess)
Burrata → fresh ricotta or creamy goat cheese (same luxurious texture)
Heirloom tomato → roasted red peppers or sun-dried tomatoes (if fresh tomatoes are unavailable)

Storage & make-ahead

Store leftover assembled sandwiches wrapped in foil at room temperature for up to 2 hours. Refrigerate components separately (cutlet, dough, toppings) and reassemble when ready to eat; reheat the cutlet in a 350°F oven for 5 minutes.

Equipment

meat mallet or rolling pin · shallow bowls for breading station · deep skillet or Dutch oven · instant-read thermometer

Common Questions

Can I make the pizza dough ahead of time?

Yes. Prepare and shape the dough up to 24 hours in advance, cover with plastic wrap, and refrigerate. Allow it to come to room temperature for 30 minutes before baking.

How do I keep the chicken cutlet crispy?

Bread and fry the cutlet immediately before assembly. Serve the sandwich right after the dough comes out of the oven while both components are still warm and crispy.

Can I use store-bought pizza dough?

Yes. Use pre-made dough from a pizzeria or grocery store (about 8 oz per sandwich), shape it flat, and bake according to package directions until golden and puffy.