Pin This The first time I made this sandwich, my kitchen smelled like an Italian trattoria on a busy Saturday night. I had no idea the balsamic glaze would be such a game changer until that first bite. Now it is the sandwich my friends actually request when they come over for dinner.
My cousin Marco visited last summer and insisted we make these for a rooftop dinner. He taught me to toast the ciabatta just right so it holds up against all those beautiful juices. We ate them watching the sunset and he said they tasted like something from his favorite spot in Rome.
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Ingredients
- Chicken breasts: Pounding them thin ensures even cooking and creates more surface area for that crispy coating
- Panko breadcrumbs: Japanese breadcrumbs stay lighter and crunchier than traditional breadcrumbs
- Parmesan cheese: Adds salty depth to the breading and helps it adhere to the chicken
- Fresh mozzarella: Get the good stuff from the specialty section it melts beautifully
- Ciabatta rolls: Their sturdy texture stands up to the crispy chicken without getting soggy
- Balsamic glaze: The sweet acidic note cuts through the rich fried chicken and cheese
- Fresh basil: Whole leaves tucked in provide bursts of peppery sweetness
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Instructions
- Prep the chicken cutlets:
- Slice each breast horizontally and pound gently to even thickness about half an inch
- Set up your breading station:
- Arrange three shallow bowls with flour beaten eggs and the panko mixture mixed with Parmesan herbs garlic powder salt and pepper
- Coat the chicken:
- Dredge each cutlet in flour shake off excess dip in egg then press firmly into the panko mixture
- Fry to golden perfection:
- Heat olive oil in a large skillet over medium heat and cook cutlets 3 to 4 minutes per side until golden and cooked through
- Melt the cheese:
- Transfer chicken to a baking sheet top with mozzarella slices and bake at 400 degrees for 5 to 7 minutes until cheese is bubbling
- Toast the ciabatta:
- Halve the rolls and toast until crisp and golden on the cut sides
- Build your masterpiece:
- Layer basil leaves and tomato slices on the bottom roll sprinkle with salt and pepper add the cheesy chicken and drizzle with olive oil and balsamic glaze
Pin This Last weekend my daughter asked if we could have a sandwich assembly line party. Everyone customized their own with extra basil or more glaze. Seeing everyone around the counter building their perfect bites made me realize this recipe is about bringing people together.
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Making It Ahead
You can bread the chicken cutlets up to 4 hours ahead and keep them refrigerated on a parchment lined baking sheet. Just fry them when ready to serve for that just made crunch.
Best Sides
A simple arugula salad with lemon vinaigrette or some roasted rosemary potatoes round out the meal perfectly. The freshness balances the fried chicken beautifully.
Perfecting the Crunch
The key is maintaining your oil temperature around 350 degrees. If it gets too hot the coating burns before the chicken cooks through. I keep a thermometer clipped to the side of the pan now.
- Do not overcrowd the skillet or the oil temperature will drop
- Let breaded chicken sit for 10 minutes before frying to help the coating set
- Serve immediately while the contrast between hot crispy chicken and cool fresh tomatoes is at its peak
Pin This There is something deeply satisfying about that first crunch followed by all those familiar Caprese flavors. Hope this sandwich finds its way into your regular rotation.
Recipe FAQ
- → Can I prepare the chicken ahead of time?
Yes, you can bread the chicken cutlets up to 4 hours ahead and refrigerate them on a parchment-lined plate. Fry just before assembling the sandwiches for the best texture and warmth.
- → What's the best way to keep the ciabatta from getting soggy?
Toast the ciabatta rolls until crisp, then assemble the sandwiches immediately before serving. The toasted bread acts as a barrier and won't absorb excess moisture from the tomatoes and basil.
- → Can I use chicken thighs instead of breasts?
Chicken breasts are ideal for this sandwich due to their thin, even cooking. Thighs are thicker and may require longer cooking. If using thighs, pound them thinner to ensure even breading and cooking.
- → What type of mozzarella works best?
Fresh mozzarella is recommended for its delicate flavor and creamy texture. Avoid pre-shredded varieties, which contain anti-caking agents. If fresh isn't available, use sliced low-moisture mozzarella for the best melting results.
- → How do I achieve extra crispiness in the coating?
Add 2 tablespoons of cornstarch to the panko mixture for enhanced crispiness. Ensure the oil is adequately heated before frying, and don't overcrowd the skillet, which lowers the temperature and creates greasy results.
- → What are good side dish pairings?
Serve alongside a light Italian salad with vinaigrette, crispy fries, or roasted vegetables. A sparkling water with lemon or a dry Italian white wine complements the fresh basil and mozzarella beautifully.
