Save to Pinterest The first time I made these sandwiches, my kitchen smelled like an Italian trattoria within minutes. I had picked up beautiful ciabatta from the local bakery and couldn't resist combining it with classic Caprese flavors. The crunch of perfectly breaded chicken against creamy mozzarella became an instant favorite in my house. Now it's the sandwich everyone requests when they visit.
Last summer, I served these at a casual outdoor birthday party and watched them disappear in record time. My friend Sarah, who claims she doesn't like fried foods, went back for seconds. There's something about the combination of hot, crispy chicken with cool, fresh basil that just works.
Ingredients
- Chicken breasts: Slice them horizontally yourself for even cutlets that cook through perfectly
- Panko breadcrumbs: The secret to extra crunch that regular breadcrumbs can't match
- Fresh mozzarella: Get the good stuff from the specialty section, it melts beautifully
- Ciabatta rolls: Sturdy enough to hold everything together without getting soggy
- Balsamic glaze: Adds that sweet tangy finish that pulls all the flavors together
- Fresh basil: Use whole leaves for maximum aroma and that classic Italian flavor
Instructions
- Prepare your chicken cutlets:
- Place each breast between plastic wrap and pound gently to even thickness, then slice horizontally to create four thin pieces that will cook quickly and evenly.
- Set up your breading station:
- Arrange three shallow bowls with flour, beaten eggs, and the panko mixture spiked with Parmesan and herbs for that golden, flavorful crust.
- Get that coating just right:
- Dredge each cutlet in flour, shake off excess, dip in egg, then press firmly into the panko mixture until thoroughly coated on all sides.
- Fry to golden perfection:
- Heat olive oil until shimmering, then cook cutlets about 4 minutes per side until deep golden brown and cooked through, transferring to a baking sheet.
- Melt the cheese:
- Top each chicken piece with mozzarella slices and pop in the oven for just 5 to 7 minutes until the cheese is bubbling and starting to brown slightly.
- Toast your ciabatta:
- While cheese melts, give your halved rolls a quick toast until crisp and golden, which helps them stand up to those juicy tomatoes.
- Build your masterpiece:
- Layer fresh basil and tomato slices on the bottom, add the cheesy chicken, drizzle with olive oil and balsamic, then crown with the top bun.
Save to Pinterest These sandwiches have become our go-to Friday night dinner, paired with a simple green salad and maybe a glass of wine. Something about cutting into that crispy chicken and having the warm mozzarella stretch out just makes everyone happy.
Making Ahead
You can bread the chicken cutlets ahead and refrigerate them for up to 4 hours before frying. I've even frozen the breaded raw cutlets between layers of parchment paper, then fried them straight from frozen, just adding an extra minute per side.
Bread Options
While ciabatta is traditional, I've made these with focaccia in a pinch and the result was fantastic. The key is choosing bread with some structure that won't collapse under the weight of the toppings. Even a hearty sourdough works beautifully.
Serving Ideas
Cut these sandwiches on the diagonal for easier eating and pretty presentation. They pair wonderfully with crispy oven fries or a simple arugula salad dressed with lemon vinaigrette.
- Serve immediately while the chicken is still crispy and the cheese is warm
- Have extra napkins ready because these get messy in the best way
- The flavors actually improve if the chicken rests a minute or two before assembling
Save to Pinterest There's nothing quite like biting into that first crispy, cheesy, basil-flecked bite. Hope these become a staple in your kitchen too.
Recipe Questions & Answers
- → How do I keep the breading crispy after adding the cheese?
Add the mozzarella after frying the chicken and bake only until the cheese melts, about 5-7 minutes at 200°C. Avoid over-baking, which can soften the crust. Assemble the sandwich immediately after baking while the coating is still crispy.
- → Can I prepare the chicken ahead of time?
Yes, you can bread the chicken cutlets several hours ahead and refrigerate them. You can also cook them completely and reheat briefly in a warm oven before assembling. For best crispness, cook the chicken fresh and assemble immediately before serving.
- → What's the best way to slice chicken breasts horizontally?
Place the chicken breast on a cutting board and, with one hand flat on top, use a sharp knife to cut horizontally through the center, keeping the blade parallel to the board. Take your time and make slow, deliberate cuts for even thickness. Alternatively, use a meat mallet to pound the breasts to uniform thickness.
- → Can I substitute the mozzarella with another cheese?
Fresh mozzarella is ideal for melting, but provolone, Swiss, or fontina work beautifully too. Avoid using hard cheeses that won't melt properly. Each option brings a slightly different flavor profile while maintaining the sandwich's integrity.
- → How do I prevent the ciabatta from getting soggy?
Toast the ciabatta rolls until they're crispy on the outside but still slightly soft inside. Assemble the sandwich just before serving to minimize moisture absorption. You can also lightly brush the roll with olive oil before toasting to create a protective barrier.
- → What wine pairs well with this sandwich?
Light Italian red wines like Chianti or Pinot Grigio complement the fresh basil and tomato flavors beautifully. A crisp white wine like Vermentino also works well. For non-alcoholic options, sparkling water with lemon enhances the fresh, summery flavors of the sandwich.