Crispy Chicken Caprese Sandwich (View Print Version)

Golden breaded chicken with fresh basil, creamy mozzarella, and ripe tomato on toasted ciabatta. A satisfying Italian-American favorite.

# 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

# Method:

01 - Preheat oven to 400°F.
02 - Slice each chicken breast horizontally to create 4 thin cutlets of uniform thickness.
03 - Arrange three shallow bowls in sequence: first with flour, second with beaten eggs, and third with panko breadcrumbs mixed with Parmesan, Italian herbs, garlic powder, salt, and black pepper.
04 - Dredge each chicken cutlet in flour, shake off excess, dip in beaten egg, then coat thoroughly in the panko-Parmesan mixture, pressing gently to adhere.
05 - Heat olive oil in a large skillet over medium heat. Fry chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Transfer to baking sheet.
06 - Top each chicken cutlet with mozzarella slices and bake for 5-7 minutes until cheese is completely melted.
07 - Toast ciabatta roll halves until golden and crisp on both sides.
08 - On each roll bottom, arrange fresh basil leaves and tomato slices. Season with salt and black pepper to taste.
09 - Place a crispy chicken cutlet with melted mozzarella on top of the tomato layer. Drizzle with extra virgin olive oil and balsamic glaze.
10 - Cap with the top half of ciabatta roll and serve immediately.

# Expert Advice:

01 -
  • The panko and Parmesan crust stays shatteringly crisp even under melted mozzarella.
  • Every bite gives you that fresh basil and tomato brightness against rich, golden chicken.
  • Its fancy enough for guests but easy enough for a Tuesday night when you want something special.
  • The balsamic glaze ties everything together with a sweet tangy finish that makes you slow down and savor it.
02 -
  • Don't skip slicing the chicken breasts thin, thick cutlets take too long to cook and the breading burns before the inside is done.
  • Let the oil heat fully before adding the chicken or the breading will soak up grease instead of crisping.
  • Use fresh mozzarella, not the pre shredded kind, because it melts smoother and tastes so much creamier.
  • Toast the ciabatta well or the juices from the tomato and balsamic will turn it mushy within minutes.
03 -
  • Press the panko firmly onto the chicken so it sticks well and doesn't fall off during frying.
  • Rub the cut side of a garlic clove on the toasted ciabatta for a subtle, savory background note.
  • If the balsamic glaze is too thick, warm it gently in the microwave for a few seconds so it drizzles easily.
  • Use a meat mallet to gently pound the chicken breasts before slicing if they're uneven in thickness.
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