Crispy Chicken Caprese Sandwich (Printable)

Golden breaded chicken with fresh mozzarella, basil, and tomato on crispy ciabatta

# What You'll Need:

→ For the Chicken

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

→ For the Sandwich Assembly

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

# Step-by-Step:

01 - Set oven to 400°F to prepare for final cheese melting step.
02 - Slice each chicken breast horizontally to create 4 thin, even cutlets for uniform cooking.
03 - Arrange three shallow bowls: first with flour, second with beaten eggs, third combining panko, Parmesan cheese, Italian herbs, garlic powder, salt, and black pepper.
04 - Dredge each cutlet in flour, shaking off excess. Dip into egg mixture, then press firmly into panko-Parmesan blend to coat completely.
05 - Heat olive oil in large skillet over medium heat. Cook cutlets 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to baking sheet.
06 - Place mozzarella slices atop each chicken cutlet. Bake 5-7 minutes until cheese is fully melted and bubbly.
07 - Lightly toast ciabatta rolls until crisp and golden.
08 - Arrange fresh basil leaves and tomato slices on bottom half of each roll. Season with salt and pepper.
09 - Place cheesy chicken cutlet on vegetables. Drizzle with extra virgin olive oil and balsamic glaze. Top with ciabatta crown and serve.

# Expert Advice:

01 -
  • The crispy chicken stays perfectly crunchy even with the melted mozzarella on top
  • Every ingredient pulls double duty, making it feel fancy without the fancy effort
  • The balsamic glaze cuts through the richness in the most perfect way
02 -
  • Let the chicken rest for 2 minutes after frying so the juices redistribute
  • Pat your tomatoes dry with paper towels before adding them to prevent soggy bread
  • The breading will stay crispier if you dont move the chicken around too much while frying
03 -
  • Use one hand for wet ingredients and one for dry to keep your fingers from getting completely coated in breading
  • Let your cutlets come to room temperature for 20 minutes before cooking for even results
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