Treat the family or some friends to this hearty panko-crusted chicken sandwich for lunch or dinner, and put plenty of smiles on faces. The panko chicken is served with a red cabbage slaw in a toasted ciabatta roll. There is a deeply satisfying texture in this sandwich.

Pair it with a simple arugula salad or romaine salad for a lighter option, or serve it with air fryer parmesan baby potatoes or oven-roasted potato wedges for a filling weeknight dinner.

Ingredients You Will Need

If you want to make this sandwich, you will need the following (for 4 servings):

Chicken – 2 large chicken breasts
Italian Seasoning – 1 tsp dried Italian herb seasoning
Flour – 1/4 cup plain flour
Egg – 1 egg
Panko – 1 cup Panko breadcrumbs
Salt – 1 tsp kosher salt
Pepper – 1/2 tsp ground black pepper
Oil (for shallow-frying) – 1 cup neutral oil (sunflower, canola, vegetable) for frying (not pictured above)
Ciabatta Rolls – 4 ciabatta rolls
Red Cabbage Slaw – to serve (storebought or see ingredients below for the homemade version)

Homemade Red Cabbage Slaw (makes about 3 cups):

Red Cabbage – 1/4 red cabbage (about 2 cups when shredded)
Carrot – 1 carrot (about 1 cup when grated)
Red Onion – 1/2 red onion (thinly sliced)
Mayo – 1/4 cup mayonnaise
Garlic – 1 garlic clove, minced
Mustard – 1 tsp Dijon mustard (can substitute other mustards like wholegrain or yellow mustard)
Sugar – a pinch of sugar (about 1/4 tsp)
Salt – 1/2 tsp kosher salt, plus more to taste
Pepper – 1/4 tsp ground black pepper
Apple Cider Vinegar – 1 tbsp apple cider vinegar

You could also switch in this no-mayo red cabbage slaw.

Directions with Photos

Step 1. Make the slaw. First, mix the slaw dressing ingredients (mayo, minced garlic, mustard, sugar, salt, ground black pepper, and apple cider vinegar) until well combined. Add the shredded cabbage, grated carrot, and thinly sliced red onion. Mix well and set aside while making the chicken.

Step 2. Slice each chicken breast in half lengthwise so you have two thinner cutlets from each chicken breast. Pound the chicken cutlets to an even thickness using a meat mallet or a rolling pin (so that the cutlets cook evenly).

Step 3. Set up the breading station for the chicken. Add the flour to a bowl or plate, the beaten egg to a bowl, and the breadcrumbs to a third large bowl or plate. Add a pinch of salt to each and add the Italian seasoning to the flour.

Step 4. Season the chicken cutlets with a pinch of salt and ground black pepper. Dredge in flour, then egg, then breadcrumbs.

Step 5. Add 1 cup of oil to a frying pan over medium-high heat. Once the oil is hot, add the breaded chicken cutlets and cook for about 3 minutes on the first side (until golden) and then flip and cook for another 2-3 minutes on the second side until golden and cooked through.

Step 6. Remove the chicken to a wire rack (or a plate with paper towels on it) to dry and immediately season the chicken with a pinch of salt.

Step 7 (Optional). Toast the ciabatta roll either in a skillet or in a toaster.

Step 8. Assemble the chicken sandwich by adding the panko chicken and then red cabbage slaw on top. Other optional toppings you can add include sliced tomato, pickles, and cheese (particularly cheeses that pair well with chicken like Gouda).

Here I’ve served up one sandwich with cheese, and one without. Bite in, and embrace the tenderness, crispiness, sweetness, and crunch!

Just look at that cross-section. You’ve got the tender, crispy chicken, sweet and tang slaw, and the delightful crunch of the toasted ciabatta. I’ve done this style of sandwich for both friends and family, and it always goes down well.

If you made it and enjoyed it, please leave a review. Oh, and what sides did you serve it with? I would love to know your thoughts below.

More Chicken Dishes

Ground Chicken Burger with Parmesan, Avocado, and Lemon-Basil Aioli

For more breaded chicken delights, give these chicken tenders a go, served with a lemon aioli dip. You could also go all out ‘American diner’ with this breaded chicken burger, topped with a rich lemon-parmesan sauce, and serve it with wedges, carrot fries, or a tomato feta salad.

Some of our other family favorites include this chicken wrap, these Greek yogurt and lemon chicken breasts that you can serve with so many sides, and this chicken panini that’s great for a to-go lunch.

Printable Recipe Card