Crispy Chicken Caprese Sandwich (Printable)

Golden breaded chicken with fresh basil, creamy mozzarella, and ripe tomato on toasted ciabatta. Authentic Caprese flavors.

# 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

# How To Make It:

01 - Set oven to 400°F and allow it to reach full temperature.
02 - Slice each chicken breast horizontally to create 4 thin cutlets of even thickness.
03 - Set up three shallow bowls: fill the first with flour, the second with beaten eggs, and the third with panko mixed with Parmesan, Italian herbs, garlic powder, salt, and black pepper.
04 - Dredge each chicken cutlet in flour, shaking 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 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 completely melted.
07 - Toast ciabatta roll halves until crisp and golden brown.
08 - On each ciabatta roll bottom, arrange fresh basil leaves and tomato slices. Season with salt and pepper to taste.
09 - 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.
10 - Top with the upper ciabatta roll half and serve immediately while warm.

# Expert Suggestions:

01 -
  • The contrast between the hot, crunchy chicken and cool, fresh tomatoes is honestly kind of magical
  • Everything can be prepped ahead, so you are just frying and assembling when hunger hits
  • The balsamic glaze cuts through the richness in this way that makes you want to eat two
02 -
  • Do not rush the dredging process, pressing the panko firmly onto the chicken is what makes it actually stick instead of falling off in the pan
  • Letting the chicken rest on a wire rack for a minute after frying keeps that crust crispy instead of getting soggy underneath the melted cheese
03 -
  • Rubbing the toasted ciabatta with a cut garlic clove adds this subtle background flavor that makes people wonder what makes your sandwiches taste so good
  • If the panko is not sticking well, try pressing the chicken into the mixture with the back of a spoon before flipping
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