Breaded chicken cutlets with fresh mozzarella, basil, and tomato on crispy ciabatta rolls. Italian-inspired comfort in every bite.
# What You 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
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Slice each chicken breast horizontally to create 4 thin cutlets of even thickness.
03 - Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with Parmesan, Italian herbs, garlic powder, salt, and black pepper.
04 - Dredge each chicken cutlet in flour, dip in 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 chicken cutlets for 3-4 minutes per side until golden and cooked through. Transfer to a baking sheet.
06 - Top each cutlet with mozzarella slices and bake for 5-7 minutes until cheese is melted and bubbling.
07 - Toast ciabatta rolls until golden and crisp on both sides.
08 - On each roll bottom, arrange basil leaves and tomato slices. Sprinkle with salt and pepper to taste.
09 - Place a crispy chicken cutlet with melted mozzarella on top of the tomato and basil layer.
10 - Drizzle with extra virgin olive oil and balsamic glaze. Cap with the top half of the ciabatta roll and serve immediately.
