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Italian Chicken Cutlet Sandwiches with Gremolata

  • Author: Living the Gourmet
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes



For the Chicken:

  • 8 boneless skinless chicken thighs
  • 1 ½ cups of flour
  • 2 eggs plus a splash of milk – whisked
  • 1 ½ cups of Italian style breadcrumbs
  • Olive oil for drizzling

For the Gremolata:

  • ¾ cup of fresh cilantro
  • 3 cloves of garlic
  • 6 dried figs with the little stem removed
  • ½ tsp. salt
  • ¼ tsp. red pepper flakes
  • Juice of ½ lemon
  • 2 tbs. honey
  • 3 tbs. olive oil

For the Grilled Onion:

  • 1 large sweet onion – sliced thin
  • 2 tbs. olive oil
  • 1 tsp. sugar
  • ½ tsp. salt
  • 1 tsp. brown sugar
  • 1 tbs. balsamic vinegar


For the Chicken:

  1. Preheat Oven 350 degrees:
  2. Dredge the chicken first in the flour then the egg wash and finally in the breadcrumbs.
  3. Place on a baking sheet and drizzle each thigh with olive oil.
  4. Bake for 40 – 45 minutes for a nice golden outside. The juices must run clear for the chicken to be done.

For the Gremolata & Grilled Onions:

  1. Combine all of the ingredients for the gremolata in a food processor and process to desired consistency. Taste to adjust any seasonings.
  2. For the grilled onions, heat a large cast iron frying pan with the olive oil.
  3. Add the sliced onion and toss to coat with the olive oil. Let the onion begin to char. Add the sugar, salt, brown sugar and toss. Finally, add the balsamic vinegar and again toss.
  4. Allow the onion to become nice and softened.

To Build Your Sandwich:

  1. Your choice of bun – toasted
  2. Place the chicken on one side of the bun.
  3. Place the gremolata on the chicken, top with the onions and close with the other side of the bun.


  • Serving Size: 4-6
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