Save The first time I made these sandwiches, my kitchen smelled like an Italian trattoria within minutes. That sizzle of panko hitting hot olive oil, the way the Parmesan gets golden and nutty, it is something special. My roommate wandered in from her room, drawn by the aroma, and asked if I had secretly ordered takeout. When I told her I was just frying chicken cutlets, she looked at me like I had performed magic. We ended up eating them standing up at the counter because neither of us could wait another second to sit down.
Last summer I made these for a small dinner party when my cousin visited from overseas. She is usually picky about sandwiches, claiming they are just lunch food, but she took one bite and her eyes went wide. We ended up spending the entire evening on the back porch, eating these and talking about everything. Now every time she visits, she asks if the crispy chicken sandwich is making an appearance.
Ingredients
- 2 large boneless skinless chicken breasts: Slice these horizontally to make four thinner cutlets, they will cook evenly and stay juicy inside while getting crispy outside
- 1 cup all purpose flour: This first coating helps the egg wash stick and creates the foundation for the breading
- 2 large eggs: Beat them thoroughly in a shallow bowl, they act as the glue between flour and panko
- 1 cup panko breadcrumbs: These Japanese breadcrumbs create the most incredible crunch, regular breadcrumbs just do not compare
- 1/2 cup grated Parmesan cheese: Mix this directly into your panko for salty depth and extra golden color
- 1 tsp dried Italian herbs: Oregano, basil, and thyme add that classic Italian flavor right into the crust
- 1 tsp garlic powder: Distributes garlic flavor evenly throughout the coating
- 1/2 tsp salt: Essential for bringing out all the flavors in the chicken
- 1/2 tsp black pepper: Freshly cracked adds the best subtle heat
- 1/3 cup olive oil: Use this for frying, it has a high smoke point and adds wonderful flavor
- 4 ciabatta rolls: Look for rolls with a sturdy crust that will hold up to the juicy chicken
- 8 oz fresh mozzarella: Get the kind packed in water, it melts beautifully and tastes so much better than the rubbery stuff
- 2 medium ripe tomatoes: Room temperature tomatoes have the most flavor
- 1 cup fresh basil leaves: Tear them by hand for a more rustic feel and better aroma
- 2 tbsp extra virgin olive oil: Drizzle this over the assembled sandwich for that finishing touch
- 1 tbsp balsamic glaze: This sweet acidic condiment balances the rich fried chicken perfectly
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and set up a baking sheet nearby, you will need it for melting the cheese later
- Prep the chicken:
- Slice each chicken breast horizontally to create four thin cutlets, they should be about 1/2 inch thick for even cooking
- Set up your breading station:
- Arrange three shallow bowls: flour first, beaten eggs second, then panko mixed with Parmesan, Italian herbs, garlic powder, salt and pepper
- Coat each cutlet:
- Dredge in flour, dip thoroughly in egg, then press the cutlet into the panko mixture until completely coated
- Fry until golden:
- Heat olive oil in a large skillet over medium heat, cook cutlets 3-4 minutes per side until golden brown and cooked through
- Melt the cheese:
- Transfer chicken to a baking sheet, top with mozzarella slices, bake 5-7 minutes until cheese is melted and bubbly
- Toast the bread:
- Give your ciabatta rolls a quick toast until crisp, this prevents soggy sandwiches
- Layer the vegetables:
- On each roll bottom, arrange fresh basil leaves then tomato slices, season with salt and pepper
- Assemble and finish:
- Place the cheesy chicken on top, drizzle with extra virgin olive oil and balsamic glaze, add the top bun and serve immediately
Save My father tried these once when he stopped by unexpectedly during a weekend cookout. He is a man of simple tastes, usually skeptical of anything with multiple steps or fancy ingredients. After one bite, he silently ate the entire sandwich, got up, and made himself another. Then he asked for the recipe to give to my mother.
Making It Ahead
You can bread the chicken cutlets up to four hours ahead and keep them refrigerated on a parchment lined baking sheet. When it is time to cook, they will fry up just as crispy as freshly breaded ones. The tomato and basil can be prepped too, but wait to slice the tomatoes until the last minute so they do not get watery.
Choosing the Right Bread
Ciabatta is perfect here because its open crumb structure stands up to the juicy chicken without falling apart. Look for rolls that feel substantial in your hand, with a dusting of flour on the crust. If you cannot find ciabatta, a sturdy sourdough or even a toasted baguette would work beautifully. The key is avoiding anything too soft that will turn to mush under all those delicious layers.
Perfecting the Breading
The secret to restaurant style breading is pressing the panko firmly onto the cutlets with your hands. This creates that thick, jagged crust that shatters when you bite into it. Use one hand for the dry ingredients and one for the wet to avoid clumping up your fingers with breading paste.
- Let breaded cutlets sit for 10 minutes before frying, this helps the coating adhere better
- Keep your oil at medium heat, too hot and the breading burns before the chicken cooks through
- Season each layer of the breading process for maximum flavor in every bite
Save There is something deeply satisfying about biting into a sandwich that combines hot crispy chicken with cool fresh ingredients. I hope this recipe finds its way into your regular rotation.
Recipe Q&A
- → How do I keep the chicken crispy after adding the toppings?
Toast your ciabatta rolls until crisp just before assembly. This creates a moisture barrier and prevents sogginess. Additionally, pat dry your tomato slices and basil leaves before layering to minimize excess moisture contact with the breading.
- → Can I prepare the breaded chicken ahead of time?
Yes, you can bread the chicken cutlets up to 4 hours in advance and refrigerate them on a parchment-lined plate. This actually helps the coating adhere better. Fry them fresh just before serving for optimal crispiness and melted cheese texture.
- → What's the best way to slice chicken breasts horizontally?
Place your chicken breast flat on the cutting board. Position your hand gently on top and using a sharp knife, carefully slice parallel to the board, working from one side toward the middle. This technique creates even, thin cutlets that cook uniformly and fry beautifully.
- → Can I bake instead of pan-fry the chicken?
For optimal crispiness, pan-frying is recommended. However, you can spray breaded cutlets with cooking oil and bake at 200°C for 15-18 minutes, flipping halfway through. The result will be less crispy than pan-fried, but still delicious and less oil-intensive.
- → What wine pairs well with this sandwich?
A light Italian red wine like Pinot Grigio or a Chianti pairs wonderfully with the fresh Caprese elements. For white wine lovers, a crisp Vermentino or Gavi complements the mozzarella and tomato beautifully. Sparkling water with lemon is also an excellent non-alcoholic option.
- → How do I prevent the mozzarella from sliding out while eating?
Spread a thin layer of balsamic glaze or pesto on both bread halves to create grip. Additionally, ensure the cheese is fully melted and slightly cooled before assembling, and slice your tomatoes uniformly so they create a stable base for the chicken cutlet.