Crispy Chicken Caprese Sandwich (Print Version)

Golden breaded chicken with fresh basil, mozzarella, and tomato on crispy ciabatta. Italian-American comfort at its finest.

# Components:

→ 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

→ Sandwich Assembly

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

# Directions:

01 - Set oven to 400°F and allow to reach full temperature.
02 - Position each chicken breast flat on a cutting board. Carefully slice horizontally through the center to create two thin cutlets from each breast, resulting in 4 total pieces.
03 - Arrange three shallow bowls in sequence: fill the first with flour, the second with beaten eggs, and the third with panko breadcrumbs combined with Parmesan cheese, Italian herbs, garlic powder, salt, and black pepper.
04 - Working with one cutlet at a time, coat thoroughly in flour, shake off excess, dip into beaten egg, then press firmly into the panko-Parmesan mixture, ensuring full coverage on both sides.
05 - Heat olive oil in a large skillet over medium heat until shimmering. Carefully place breaded cutlets in hot oil and fry for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a baking sheet lined with parchment paper.
06 - Top each warm chicken cutlet with fresh mozzarella slices. Place baking sheet in preheated oven for 5 to 7 minutes until cheese achieves full melting.
07 - Place halved ciabatta rolls cut-side up on a separate oven rack and toast for 2 to 3 minutes until golden and crisp throughout.
08 - On each toasted ciabatta roll bottom, arrange fresh basil leaves as the first layer, followed by overlapping tomato slices. Season lightly with salt and black pepper.
09 - Position one warm chicken cutlet with melted mozzarella on top of the tomato layer. Drizzle lightly with extra virgin olive oil and balsamic glaze.
10 - Top each sandwich with the upper half of the ciabatta roll. Serve immediately while the chicken and cheese remain warm.

# Expert Advice:

01 -
  • The panko crust stays shatteringly crisp even under all that melted mozzarella.
  • It feels like a restaurant splurge but comes together in under an hour on a weeknight.
  • Every bite gives you that perfect balance of crunch, creaminess, and bright tomato sweetness.
02 -
  • Do not overcrowd the skillet or the oil temperature will drop and your coating will turn soggy instead of crisp.
  • Let the fried chicken rest on a wire rack for a minute before adding cheese so the bottom stays crunchy.
  • If your tomatoes are not perfectly ripe, a pinch of sugar on the slices will wake up their flavor.
03 -
  • Press the panko coating firmly onto the chicken with your palm so it really sticks and does not fall off in the oil.
  • Use a thermometer to keep the oil around 175 degrees Celsius, this is the sweet spot for crispy, not greasy chicken.
  • Let the assembled sandwich sit for just 30 seconds before cutting, it helps everything settle and makes slicing cleaner.
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