Crispy Chicken Caprese Sandwich (Printable Version)

Golden breaded chicken with fresh basil, creamy mozzarella, and ripe tomato on toasted ciabatta. Italian-American comfort in every bite.

# What You 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

# Directions:

01 - Preheat oven to 400 degrees Fahrenheit.
02 - Slice each chicken breast horizontally to create 4 thin cutlets of uniform thickness.
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, ensuring complete coverage.
05 - Heat olive oil in a large skillet over medium heat. Fry chicken cutlets for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a baking sheet.
06 - Top each cutlet with mozzarella slices and bake for 5 to 7 minutes until cheese is melted and bubbly.
07 - Toast ciabatta roll halves until crisp and lightly golden brown.
08 - On each roll bottom, arrange fresh basil leaves and tomato slices. Sprinkle with salt and pepper to taste.
09 - Place a crispy chicken cutlet with melted mozzarella on top of the tomato and basil layer.
10 - Drizzle with extra virgin olive oil and balsamic glaze. Cap with the top half of the ciabatta roll and serve immediately.

# Expert Advice:

01 -
  • The combination of crispy breaded chicken with cool fresh tomato and creamy mozzarella hits every texture and temperature note
  • It comes together in under an hour but tastes like something from a restaurant that takes reservations
  • The balsamic glaze cuts through the richness and makes every bite sing
02 -
  • Do not overcrowd the pan when frying, cook cutlets in two batches if needed so they get crispy instead of steaming
  • Let the chicken rest on paper towels for a minute after frying, this removes excess oil while keeping the crunch
  • The breading mixture can be made ahead and stored in an airtight container for future use
03 -
  • Rub a cut garlic clove on the toasted ciabatta for an aromatic burst of garlic flavor in every bite
  • Substitute arugula for basil if you want a peppery green that cuts through the rich fried chicken
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