Oil & Vinegar Chicken Cutlet Sandwiches
10m prep 10m cook 20m ready
Quick chicken cutlet sandwiches with wilted spinach and quick-pickled red onion on toasted baguette. Ready in 20 minutes.
Nutrition (per serving, estimated)
Estimated based off 5 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 74.4 mg
- Iron: 4.01 mg
- Magnesium: 108 mg
- Phosphorus: 632 mg
- Potassium: 1044 mg
- Zinc: 5.3 mg
Let's Cook
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Step 1.
In a small bowl, toss the thinly sliced red onion with red wine vinegar and a pinch each of salt and pepper. Let it sit while you prepare the rest of the sandwich.
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Step 2.
Heat olive oil in a large skillet over medium-high heat. Season the chicken cutlets with ¼ teaspoon each salt and pepper. Cook until browned and cooked through, about 2 minutes per side. Transfer the cooked chicken to a cutting board.
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Step 3.
Add the baby spinach to the same skillet, season with a pinch of salt and pepper, and cook until just beginning to wilt, 1 to 2 minutes, stirring occasionally. Meanwhile, slice the chicken into strips.
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Step 4.
Split and toast the baguette pieces. Layer the sliced chicken, wilted spinach, and pickled red onion between the baguette halves. Serve immediately.
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