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Spicy Russian Chicken Cutlet Sandwich

Recipe by kensingtonkosherdeli on InstagramAdded 6 August 2026.

15 minutes to prep, 20 to cook. A nostalgic take on a classic Russian‑style chicken cutlet sandwich, now with a spicy kick. Tender, breaded chicken meets tangy horseradish mayo and crisp veggies for a satisfying bite, perfect for a quick lunch or a comforting dinner.

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Method

  1. Season the chicken breasts with salt, black pepper, paprika, cayenne pepper, and garlic powder; set aside.

  2. Place the flour in a shallow dish, the beaten egg mixed with milk in a second dish, and the bread crumbs in a third dish.

  3. Dredge each seasoned chicken breast in the flour, shaking off excess, then dip it into the egg‑milk mixture, and finally coat it thoroughly with bread crumbs.

    Kitchen notes · Added by ReelsMeals: The bread crumbs form an even coating over the egg-dipped chicken.

  4. Heat the oil in a large skillet over medium heat (about 350°F / 350°F).

  5. Fry the breaded chicken breasts for 4–5 minutes per side, or until the coating is golden brown and the internal temperature reaches 165°F (165°F).

    Kitchen notes · Added by ReelsMeals: The cutlets are golden and cooked through before slicing.

  6. Transfer the cutlets to a paper‑towel‑lined plate and let them rest for 1 minute before slicing into strips.

  7. Slice the baguette or sandwich roll horizontally and lightly toast the interior if desired.

  8. Spread 1 tbsp mayonnaise and 1 tbsp horseradish sauce on each side of the roll’s interior.

    Kitchen notes · Added by ReelsMeals: The mayo and horseradish are spread across the roll before layering.

  9. Layer the lettuce leaves, tomato slice, pickles, and the sliced chicken cutlet strips on the bottom half of the roll.

  10. Close the sandwich, cut it in half, and serve immediately while the chicken is still warm.

Tips while you cook

Season before coating
Season the chicken breasts with salt, pepper, paprika, cayenne, and garlic powder, then set them aside before breading.
Three‑dish breading system
Use separate shallow dishes for flour, the egg‑milk mixture, and breadcrumbs.
Rest before slicing
After frying, let the cutlets rest for 1 minute on a paper‑towel‑lined plate before slicing into strips.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from kensingtonkosherdeli’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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