Cubano Chicken
This Cubano Chicken is a cheesy, crispy twist on the classic Cuban sandwich. Chicken cutlets are brined, filled with ham, cheese, and pickles, then baked to golden perfection. Perfect for dinner or next-day lunches!
Equipment
- Rolling pin (optional for flattening chicken)
- mixing bowls
- Shallow dishes for breading
- baking sheet with parchment paper
- Cooking spray
Ingredients
- 4 chicken cutlets
- 1 cup pickle juice
- 2 tablespoons yellow mustard
- 12 slices deli ham
- 2 ounces Swiss cheese shredded
- 8 thin slices of dill pickles
Breading:
- 1 large egg
- ½ cup bread crumbs
- ½ cup panko
- Cooking spray
Instructions
- Add the chicken cutlets and pickle juice to a bowl or ziploc bag. Cover the bowl or seal the bag and refrigerate the chicken in the pickle juice brine for 6-8 hours minimum.
- After the chicken has finished brining, remove it from the pickle juice and pat dry. Discard the pickle juice.
- Preheat the oven to 425 degrees fahrenheit.
- While the oven is preheating, beat an egg in a shallow medium-sized bowl.
- In a separate shallow bowl, blend the bread crumbs and panko together.
- Smear each chicken cutlet with mustard.
- Add three slices of ham, cheese, and two dill pickles to each chicken cutlet.
- Roll each chicken cutlet up tightly over the ham, cheese, and pickle filling.
- Gently dip each side of the rolled-up chicken cutlet fully into the egg then the bread crumb and panko mixture.
- Place each roll of chicken onto a parchment lined cookie sheet. Secure with a toothpick or skewer if needed. Spray each generously with cooking spray.
- Bake for 25-30 minutes or until the chicken is cooked through and at least 165 F.
- Serve hot and enjoy!