Crispy Chicken Caprese Sandwich (Printable Version)

Golden breaded chicken with fresh mozzarella, basil, and tomato on toasted ciabatta for a satisfying crunch.

# 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 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

11 - 4 ciabatta rolls, halved
12 - 8 oz fresh mozzarella, 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 Guide:

01 - Preheat oven to 400°F.
02 - Slice each chicken breast horizontally to create 4 thin cutlets.
03 - Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with Parmesan, Italian herbs, garlic powder, salt, and black pepper.
04 - Dredge each chicken cutlet in flour, dip in egg, then coat thoroughly in the panko-Parmesan mixture.
05 - Heat olive oil in a large skillet over medium heat. Fry chicken cutlets for 3-4 minutes per side, until golden and cooked through. Transfer to a baking sheet.
06 - Top each cutlet with mozzarella slices and bake for 5-7 minutes, until cheese is melted.
07 - Toast ciabatta rolls until crisp.
08 - On each roll bottom, arrange basil leaves and tomato slices. Sprinkle with salt and pepper.
09 - Place a crispy chicken cutlet with melted mozzarella on top. Drizzle with olive oil and balsamic glaze. Cap with the top half of the ciabatta and serve immediately.

# Expert Advice:

01 -
  • The combination of warm, crispy chicken against cool, fresh tomatoes creates that perfect temperature contrast that makes restaurant sandwiches feel special
  • Everything can be prepped ahead, so youre actually eating dinner instead of spending your whole evening at the stove
02 -
  • Let the chicken rest for a couple minutes after frying so the juices redistribute instead of running out onto your bread
  • Pat your tomatoes dry with paper towels before assembling, otherwise the bottom bun gets sad and soggy within minutes
03 -
  • Press the panko mixture firmly onto the chicken with your fingers, any loose crumbs will fall off in the pan
  • Invest in an instant-read thermometer, chicken is perfectly safe at 165°F and stays juicy when you pull it right at that temperature
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