Crispy Chicken Caprese Sandwich (Print)

Golden breaded chicken with fresh mozzarella, basil, and tomato on crispy ciabatta rolls. Italian flavors in every bite.

# Components:

→ Chicken Coating

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

→ Sandwich Assembly

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 - Slice each chicken breast horizontally to create 4 thin cutlets of uniform thickness.
02 - Arrange 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, shake off excess, dip in 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 - Preheat oven to 400°F. Top each cutlet with mozzarella slices and bake for 5 to 7 minutes until cheese is fully melted.
06 - Toast ciabatta rolls until crisp and golden brown on both sides.
07 - On each roll bottom, arrange 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. Drizzle with extra virgin olive oil and balsamic glaze. Cap with the top half of the ciabatta and serve immediately.

# Expert Advice:

01 -
  • It brings together warm, crunchy textures and cool, fresh flavors in a way that feels indulgent but somehow light.
  • The homemade breaded chicken tastes miles better than anything pre-made, and you control the seasoning.
  • It comes together in under an hour, making it perfect for a weekend lunch that feels like a treat.
  • Leftovers reheat beautifully in the oven, keeping that crispy coating intact.
02 -
  • Don't skip pounding or slicing the chicken thin, thicker pieces won't cook evenly and the breading can burn before the inside is done.
  • Let the oil heat fully before adding the chicken, or the breading will absorb oil and turn greasy instead of crispy.
  • Salt your tomatoes right before assembling, not earlier, or they'll release too much water and make the bread soggy.
03 -
  • Rub the cut side of a garlic clove on the toasted ciabatta for a subtle, aromatic layer that doesn't overpower the other flavors.
  • Use a meat thermometer to check that the thickest part of the chicken reaches 75°C (165°F) so you know it's perfectly cooked without cutting into it and losing juices.
  • If your balsamic glaze is too thin, simmer regular balsamic vinegar in a small pot until it reduces by half and coats the back of a spoon.
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