Golden breaded chicken with fresh basil, creamy mozzarella, and ripe tomato on crispy toasted ciabatta rolls.
# 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 teaspoon dried Italian herbs
07 - 1 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/3 cup olive oil for frying
→ For the Sandwich
11 - 4 ciabatta rolls, halved
12 - 8 ounces fresh mozzarella, sliced
13 - 2 medium ripe tomatoes, sliced
14 - 1 cup fresh basil leaves
15 - 2 tablespoons extra virgin olive oil
16 - 1 tablespoon balsamic glaze
17 - Salt and black pepper to taste
# Directions:
01 - Set oven to 400°F and allow to reach temperature.
02 - Slice each chicken breast horizontally to create 4 thin cutlets of even thickness.
03 - Set up three shallow bowls: first with flour, second with beaten eggs, and third with panko breadcrumbs mixed with Parmesan cheese, dried Italian herbs, garlic powder, salt, and black pepper.
04 - 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.
05 - Heat olive oil in a large skillet over medium heat. Fry breaded chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Transfer to a baking sheet.
06 - Top each cooked cutlet with fresh mozzarella slices and bake for 5-7 minutes until cheese is completely melted.
07 - Toast ciabatta roll halves until exterior is crispy and lightly golden.
08 - On each roll bottom, arrange fresh basil leaves and sliced tomato. Season with salt and pepper to taste.
09 - Place a crispy chicken cutlet with melted mozzarella on top of the tomato and basil. Drizzle with extra virgin olive oil and balsamic glaze.
10 - Cap with the top half of the ciabatta roll and serve immediately while warm.
