Crispy Chicken Caprese Sandwich (Printable)

Golden breaded chicken layered with fresh mozzarella, ripe tomatoes, and basil on crispy toasted ciabatta bread.

# 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°F. Slice each chicken breast horizontally to create 4 thin cutlets of uniform thickness.
02 - Prepare three shallow bowls with flour in the first, beaten eggs in the second, and panko mixed with Parmesan, Italian herbs, garlic powder, salt, and black pepper in the third.
03 - Dredge each chicken cutlet in flour to coat evenly, shake off excess, dip in beaten egg, then coat thoroughly in the panko-Parmesan mixture, pressing gently to adhere.
04 - 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.
05 - Top each cutlet with mozzarella slices and bake for 5 to 7 minutes until cheese is completely melted and bubbly.
06 - Toast ciabatta rolls until the exterior is crisp and golden.
07 - On each roll bottom, arrange fresh basil leaves and tomato slices. Sprinkle with salt and pepper to taste.
08 - Place a crispy chicken cutlet with melted mozzarella on top of the tomato and basil layer. Drizzle with extra virgin olive oil and balsamic glaze.
09 - Cap with the top half of the ciabatta roll and serve immediately while warm.

# Expert Advice:

01 -
  • The crispy chicken stays impossibly crunchy even under the melted cheese
  • It comes together in under an hour but tastes like something from a specialty sandwich shop
02 -
  • Laying basil directly on the bottom bun instead of on top of the chicken prevents it from wilting under the heat
  • Let the chicken rest for just two minutes after frying so the juices redistribute back into the meat
03 -
  • Rubbing a raw garlic clove over the toasted ciabatta adds a subtle savory note that ties everything together
  • If the breading starts to get too dark before the chicken is done, finish it in the oven at 375°F
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