Crispy Chicken Caprese Sandwich (Printable Version)

Golden breaded chicken, fresh basil, mozzarella, and tomato on crisp toasted ciabatta.

# The Ingredients You'll Need:

→ 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

→ 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 Instructions:

01 - Set oven temperature to 400°F (200°C).
02 - Slice each chicken breast horizontally to create 4 thin cutlets.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs, and one combining panko, Parmesan, Italian herbs, garlic powder, salt, and black pepper.
04 - Dredge each cutlet in flour, dip into eggs, then coat thoroughly with the breadcrumb mixture.
05 - Heat olive oil in a large skillet over medium heat and fry cutlets 3 to 4 minutes per side until golden and cooked through. Transfer to baking sheet.
06 - Top each cutlet with sliced mozzarella and bake in the oven for 5 to 7 minutes until cheese melts.
07 - Toast ciabatta rolls until crisp.
08 - On each roll bottom, layer basil leaves and tomato slices. Season with salt and pepper.
09 - Place crispy chicken cutlet with melted mozzarella on tomato layer. Drizzle with extra virgin olive oil and balsamic glaze.
10 - Cap with the top half of ciabatta and serve immediately.

# Additional Tips::

01 -
  • The crunch from the panko Parmesan crust against the creamy melted mozzarella creates the most incredible texture contrast
  • Everything comes together in under an hour, but tastes like you spent all day cooking
  • The balsamic glaze ties all the classic Caprese flavors together in one perfect bite
02 -
  • Let your chicken rest for a couple minutes after frying so the juices redistribute instead of running out when you cut into it
  • Pat those tomato slices dry with paper towels before assembling, or your bottom bread will get hopelessly soggy
  • Don't skip the balsamic glaze—its the acidic punch that cuts through all that rich cheese and fried chicken
03 -
  • Let your breaded chicken sit on a wire rack for 10 minutes before frying—this helps the coating adhere better so you dont lose that precious crunch in the pan
  • Invest in a good balsamic glaze or reduce your own by simmering balsamic vinegar until its thick and syrupy
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