Got it 👍 A deli-inspired crispy, cheesy, and oh-so-satisfying dish immediately makes me think of a Crispy Chicken Reuben Melt — it takes the classic deli Reuben vibe (cheese, tangy dressing, and sauerkraut) but adds a golden, crunchy chicken cutlet for extra crispiness. Here’s the recipe in detail:
🥪 Crispy Chicken Reuben Melt
Ingredients:
For the chicken:
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2 large chicken breasts (sliced into cutlets or pounded thin)
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1 cup all-purpose flour
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2 eggs (beaten)
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1 ½ cups seasoned breadcrumbs or panko
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½ cup grated Parmesan cheese
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1 tsp garlic powder
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1 tsp paprika
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Salt & black pepper to taste
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Oil for shallow frying
For the sandwich:
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8 slices rye bread (or sourdough if you prefer)
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8 slices Swiss cheese
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1 cup sauerkraut (drained and squeezed dry)
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½ cup Thousand Island or Russian dressing
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2 tbsp butter (softened, for toasting)
Instructions:
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Prepare the chicken cutlets:
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Season the chicken with salt, pepper, paprika, and garlic powder.
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Dredge each cutlet in flour, dip in beaten eggs, then coat in breadcrumbs mixed with Parmesan.
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Heat oil in a skillet over medium heat. Fry cutlets until golden brown and crispy (about 3–4 minutes per side). Drain on paper towels.
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Assemble the sandwich:
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Spread butter on one side of each bread slice. Place 4 slices, butter side down, on a skillet or griddle.
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On each slice, layer: Swiss cheese → crispy chicken cutlet → sauerkraut → Thousand Island dressing → another slice of Swiss cheese.
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Top with remaining bread slices, butter side up.
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Grill the sandwiches:
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Cook on medium-low heat until the bread is golden and cheese is melty, flipping carefully (about 3–4 minutes per side).
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Press gently with a spatula for that deli-style crispness.
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Serve:
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Slice in half and serve warm with pickles and extra dressing on the side.
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✨ Why it’s deli-inspired?
It has all the deli classics: rye bread, Swiss cheese, tangy dressing, sauerkraut, but with a crispy chicken twist — hearty, cheesy, and absolutely satisfying!