Crispy Chicken Caprese Sandwich (Printable View)

Golden breaded chicken with fresh basil, mozzarella, and tomato on toasted ciabatta. Italian-American comfort with delicious crunch.

# What You'll Need:

→ For the Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon dried Italian herbs
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/3 cup olive oil for frying

→ For the Sandwich

11 - 4 ciabatta rolls, halved
12 - 8 ounces fresh mozzarella, sliced
13 - 2 medium ripe tomatoes, sliced
14 - 1 cup fresh basil leaves
15 - 2 tablespoons extra virgin olive oil
16 - 1 tablespoon balsamic glaze
17 - Salt and black pepper to taste

# How To Make It:

01 - Preheat oven to 400°F.
02 - Slice each chicken breast horizontally to create 4 thin cutlets.
03 - Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with Parmesan, Italian herbs, garlic powder, salt, and black pepper.
04 - Dredge each chicken cutlet in flour, dip in egg, then coat thoroughly in the panko-Parmesan mixture.
05 - Heat olive oil in a large skillet over medium heat. Fry chicken cutlets for 3-4 minutes per side, until golden and cooked through. Transfer to a baking sheet.
06 - Top each cutlet with mozzarella slices and bake for 5-7 minutes, until cheese is melted.
07 - Toast ciabatta rolls until crisp.
08 - On each roll bottom, arrange basil leaves and tomato slices. Sprinkle with salt and pepper.
09 - Place a crispy chicken cutlet with melted mozzarella on top. Drizzle with olive oil and balsamic glaze.
10 - Cap with the top half of the ciabatta. Serve immediately.

# Expert Advice:

01 -
  • The chicken stays incredibly juicy beneath that golden Parmesan crust, even after the cheese melts on top
  • Everything can be prepped ahead, making it perfect for feeding a hungry crowd without stress
  • The balsamic glaze cuts through the rich cheese and fried chicken like a bright, acidic secret weapon
02 -
  • Don't crowd the pan when frying the chicken, or the temperature will drop and you'll lose that coveted crunch
  • Let the fried chicken rest on a wire rack for 2 minutes before adding cheese, so the crust stays crisp
  • Room temperature tomatoes release less water, keeping your sandwich from becoming soggy
03 -
  • Press the panko mixture firmly onto the chicken with your fingers to ensure it sticks during frying
  • Let the assembled sandwich rest for 2 minutes before cutting, so the cheese sets slightly and doesn't ooze out
  • Buy your mozzarella from a specialty counter and slice it yourself for the best melting behavior
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