Golden breaded chicken layered with fresh basil, creamy mozzarella, and ripe tomato on toasted ciabatta. Italian-American comfort food with satisfying crunch.
# 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 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
# How-To Steps:
01 - Slice each chicken breast horizontally to create 4 thin cutlets of uniform thickness for even cooking.
02 - Prepare three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs mixed with grated Parmesan cheese, dried Italian herbs, garlic powder, salt, and black pepper.
03 - 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.
04 - Heat olive oil in a large skillet over medium heat. Fry breaded 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 chicken cutlet with fresh mozzarella slices and bake for 5 to 7 minutes until cheese is melted and bubbly.
06 - Toast ciabatta roll halves until crisp and lightly golden, approximately 2 to 3 minutes.
07 - On each roll bottom, arrange fresh basil leaves and ripe tomato slices. Season with salt and pepper to taste.
08 - Place a crispy chicken cutlet with melted mozzarella on top of tomato and basil. Drizzle with extra virgin olive oil and balsamic glaze.
09 - Cap with the top half of toasted ciabatta roll. Serve immediately while chicken and cheese are still warm.
