Golden breaded chicken with melted mozzarella, fresh basil, and tomato on toasted ciabatta for a 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, 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
→ For the 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 - Preheat oven to 400°F for final melting step.
02 - Slice each chicken breast horizontally to create 4 thin cutlets of even thickness.
03 - Arrange three shallow bowls: flour in the first, beaten eggs in the second, and panko mixed with Parmesan, Italian herbs, garlic powder, salt, and pepper in the third.
04 - Dredge each cutlet in flour, shaking off excess. Dip into egg wash, then press firmly into panko mixture to coat evenly on all sides.
05 - Heat olive oil in large skillet over medium heat. Fry chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to baking sheet.
06 - Top each cutlet with mozzarella slices. Bake for 5-7 minutes until cheese is fully melted and bubbly.
07 - Place ciabatta rolls in oven or toaster until crisp and golden on edges.
08 - Layer fresh basil and tomato slices on roll bottoms. Season tomatoes with salt and pepper. Place cheesy chicken cutlet on top. Drizzle with olive oil and balsamic glaze. Cover with roll tops and serve.
